Pandan Chocolate Chiffon Cake

When it comes to chiffon cake, I could say that chiffon cake is my all time favorite cake. No matter what flavors the cakes are, 1 slice is never enough even I could eat the entire cake alone ( I know I'm so greedy).

Previously, I had baked marble chiffon cake and it turned good even it was my first experience. Craving of curiosity, I google another recipes and found that most people love to bake pandan chiffon cake because pandan leaves add fragrant and very interesting taste into the cake. Just before making the cake, I made pandan extract and leave it around 2-3 days in the fridge until the color of the juice turned into clear and I only used the concentrated part . Here is the link on how to make pandan extract.But if you don't have enough time, you can use ready pandan paste which can be found easily in everywhere.

Pandan Batter:
5 egg yolks
60ml coconut milk
70ml oil
40ml pandan extract
120gr cake flour (low protein flour)
1/4 tsp salt
1 tbs cocoa powder, mixed it with hot water (around 3-4 tbs) and mix it well (or you can use ready chocolate paste)

Egg whites meringue:
5 egg whites
120gr castor sugar
5-6 drops lemon juice

How to make:
1. Whisk egg yolks until it turns pale, add salt, coconut milk, and pandan extract, mix it well
2. Add oil, mix it well
3. Gradually add cake flour , mix it well until there is no lump
4. In separate bowl, add lemon juice into egg whites. Beat the egg whites on low speed, once it starts to foam, gradually add sugar. Increase the speed into high speed and beat until stiff peak
5. Add egg white meringue to pandan batter ( you may divide it into 3 batches ). Gently fold until it well incorporated.
6. Divide the batter into 2 separate bowl, add chocolate paste into one of the batter, mix it well
7. Transfer to 20cm chiffon pan (do not grease!). You may pour the batter alternately to make the pattern
8. Bang the pan to release air bubble
9. Bake at preheated oven at 150 celsius for 80 minutes or until the cake surface golden brown (every oven is different)
10. Do not forget to test by inserting a skewer to the cake, if it comes our clean, the cake is done
11. Once finished baking, I invert the pan and leave it in the over for 30 minutes ( I found this trick to reduce cake from shrinking)
12. Take out the cake and invert until it completely cools

click to see how fluffy the cake is ↓↓↓

Hope you enjoy the blog and happy baking <3

Ogura Pandan Cake

Ogura cake is one of my favourite cake. I love all cakes that have texture like cotton. I personally do not like cake with too much cream or too moist, but ogura cake texture is just about perfect ( not too dry and not too moist).

Ogura itself comes from Malaysia, not Japan ( it is only the name that sounds Japanese). Ogura cake uses the same method as chiffon cake which need us to beat the egg whites and yolks separately. As the result, batter will raise flufilly. I found very popular recipe on internet and this recipe is easy to make with  ingredients that can be found easily in your kitchen. On this blog, I’m going to share you the recipe and of course the result :D

Pandan Ogura Cake

Source : Tintin Rayner

Rebake : Patricia

Mixture A ( yolk mxture):

5 egg yolks

1 whole egg

40ml oil ( I use corn oil)

80ml coconut milk

85gr flour

1 teaspoon pandan pasta

1 teaspoon vanilla butter pasta ( original recipe do not use this, but I prefer to add it)

Mixture B:

5 egg whites

85gr sugar ( I use 95gr because I like sweet)

5-6drops of lemon juice

How to make:

1. Pre heat oven 170 celcius

2. Beat egg yolk until pale, add coconut milk, pandan and vanilla butter pasta

3. Gradually add flour, mix it with baloon whisk until it well combined

4. Add oil, mix it well

5. Beat egg whites with lemon juice, once it foams, gradually add sugar, beat until stiff peak

6. Divide 1/3 egg whites , add it to mixture A, fold it  with spatula (do not beat). Add the remaining egg whites , fold it again

7. Pour the batter into the pan ( I used 20cm round pan), bake with au bain marie method ( steam bath) for  50 minutes (my oven works so slow, I need to bake it around 100 minutes, I dunno why...)

8. Remove from oven and invert into cooling rack, wait until it cool

9. Cut the cake as you wish :D

Tips & Trick:
1. Make sure all the equipment are clean (especially when beating egg whites).
2. You can beat the egg whites first then use the same mixer ( without washing it) to beat the yolk mixture. Result will be the same
3. Every oven is different, you cannot blindly follow the recipe, make sure to keep an eye when baking
4. Do not open the oven door while baking, the cake will shrink as the temperature changes
5. Tap the pan before putting into the oven, this will release the air bubble

My batter before going to oven :)

Baking process, slowly rising up

Fresh from the oven..Perfectly baked :)

Awww, this is such a perfect tea time companion <3

Hope you enjoy this post!

Marble Chiffon Cake - my first attempt

I have been googling and reading a lot of recipes lately, especially my all the time favorite cake which is chiffon cake. On last blog I shared my first trial making Nastar aka Pineapple Tart. Seems like I'm addicted to baking lately :)

On this blog I will share you my first experience in making marble chiffon cake. I could say this cake is not really hard to make. Even you can find the ingredients right away in your fridge. Also, this cake tastes so good, fluffy and it's sin-less cake since it is butter-less.

I found simple recipe on internet which I modified a bit ( yes I really like to modify the original recipe because I don't have digital scale so the original recipe cannot be applied).

Here is my recipe
Mixture 1:
4 yolks
20gr castor sugar
1/2tsp vanilla powder
40ml vegetable oil
40ml full cream milk ( or water if you don't have milk)
50gr flour
10gr corn starch

Mixture 2:
4 egg white
50gr castor sugar
5-6 drops of lemon juice

additional ingredient : 30gr milo powder ( I used Malaysian Milo because it tastes so much better than the Indonesian one)

How to make:
Mixture 1:
1. Beat yolks with sugar until soft and pale (I use balloon whisk)
2. Add vanilla powder and milk, mix it well
3. Add oil, mix it well
4. Add mixture flour and corn starch, mix it well until soft and no lump

Mixture 2:
1. Beat egg white until it's foamy
2. Add lemon juice, gradually add sugar beat until it reaches stiff peak

Gradually add mixture 1 to mixture 2, gently fold it with your spatula
Divide the batter into 2 different bowls
Add milo powder to one of the batters and mix it well
Pour some white batter into chiffon pan ( DO NOT GREASE), add milo mixture
Swirl the batter with fork until it forms pretty marbling effect
Bake into preheated oven 170 celcius for about 50 minutes (or depending on you oven) until it reaches pretty golden brown color





Below is "fresh from the oven" picture



Ooopps we are not finished yet! I know we are too excited seeing this result :D

You need to cooling down the cake by turning the pan upside down so it will hold its structure.
Once it is cool, you can slip the knife to the edge of the pan (don't forget to slip it to the middle part too). Open up the pan and it will look like this

Soooooo pretty right?

This cake is sooo soft, fluffy and well moisturized :D

I could say that I am very happy with the result, or maybe it just a beginner's luck? Hehe ~~

Pineapple Tart aka Nastar ( first attempt)

It's been a while since my last blogs ( 2 years ) and you know whatttt...everything has changed a lot since that time :)

My last blog was about proposal and now thank God I'm MARRIED yayyyyy!!!

Suddenly I remember about this blog and I thought google might delete this account if too long being neglected hahahaha :D

So ever since I got married, I learned how to cook a lot ( my mom said it is very shameful if as a girl I cannot cook). On this blog, I will share you my first attempt in making Pineapple Tart aka Nastar.
As an inexperience beginner it turns quite good and I'm quite satisfied with the result.
I found a good talented mommy on instagram (check IG @tintinrayner). She  is very popular with her baking experiment and I really like how she presents and explains about her cooks.
Honestly I want to try the exact ingredients according to her recipe, unfortunately I don't have enough ingredients on my fridge. It's OK I still can manage to modify a bit with the recipe.

Here is the recipe ( inspired by tintinrayner's but modified by me)

for the dough:
3 yolks
250gr flour
100gr corn flour
100gr castor sugar
50gr milk powder
35gr grated cheese
150gr butter ( I use salted butter)
100gr margarine
1/2 teaspoon of vanilla powder

for the egg wash:
1 yolk
1/2 teaspoon of condense milk ( you can add honey to make the color even brighter)

for fillings:
500 gr pineapple
150- 200gr sugar ( sweetness depending on your preference)
1/2 teaspoon of cinnamon powder
1/2 teaspoon of clove powder

How to make the fillings:
1. Grate the pineapple
2. Pour grated pineapple on your pan and add sugar, cinnamon and clove powder

3. Cook it until all the water dries out and don't forget to always stir it (otherwise it will be burnt)

4. Put the jam in the fridge until it can be molded
5. Mold it with your hand into a small size like this (size shouldn't be too big). After molding I put it back in the fridge

How to make the tart:
1. Mix butter, margarine, sugar and vanilla powder, beat until soft
2. Add yolks and mix it well
3. Add grated cheese, mix it well
3. Gradually add flour and corn flour(which already shifted) , fold with your spatula ( I prefer knead it with my hands) until like dough form like below

4. Take the dough and roll it with your hands, gently press the middle dough with your thumb and add pineapple fillings. Enclose the dough and roll it into a ball shaped (do not touch it so much or the dough will easily cracked while baking)

5. Bake for 150 celcius 10 min (make sure to preheat the oven 10 minute before you bake something )

6. Brush the dough with  the egg wash. Below is before after egg wash

Look at that color!

7. Put it back into the oven and bake it for 150 celcius for 20-25 minutes until its color become golden brown and at this stage you can smell the aroomaaaaa ~~

In my opinion, the result turns well but still got cracked a bit. I guess I'll have to practice again one day :)