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 :)