Sunday, July 27, 2014

Coconut Chiffon Cake

Hi lovelies! Last week I baked Coconut Chiffon Cake, still can't get the coconut scent off my head.
I'm trying all sorts of chiffon cakes lately, have baked the original ones, orange, chocolate and now coconut. Hmmm, what's next? Any crazy suggestions?
Okay, let's get to baking!
Coconut Chiffon Cake
  • 4 egg yolks
  • 2 tbsp fine granulated sugar
  • 1/4 cup corn oil
  • 1/4 cup coconut milk
  • 1/2 cup + 1 tbsp cake flour
  • 4 egg whites
  • 1/4 cup fine granulated sugar
      Oven : 160*C
     {Print recipe}

  1. Whisk the egg yolks with sugar until mix well.
  2. Mix the corn oil and coconut milk into the egg yolks mixture.
  3. Sieve the flour and mix in till there's no lumps of flour.

     4. Whisk the egg whites till foamy.

     5. Gradually add in the sugar and whisk till stiff peak. 

     6. Fold in 1/3 of the meringue into the batter to lighten it up.
     7. Then fold in the rest of it slowly.

      8. Pour the batter in your cake mould/ cupcakes mould.
      9. Bake for 55 mins or till the cake tester comes out clean.

They look lovely isn't it? Soft and fluffy. I will never stop loving chiffon cake.
Anyways I want to take this opportunity to wish my fellow friends and all of you
 Happy Hari Raya!!
Have a safe trip back to your hometown and of course not to forget to have a good time.

Friday, July 18, 2014

Deathly Chocolate Cupcake with Marshmallow Icing

Hi lovelies, I been sparing out my time to bake. I make an oath to myself at least once a week. 
Still trying to achieve it. 
Last week baking was 

Deathly Chocolate Cupcake with Marshmallow Icing
  • 1/2 cup butter
  • 1 1/4 cup fine granulated sugar
  • 2 eggs
  • 1 1/2 tsp vanilla essence
  • 1 1/4 cup cake flour
  • 1/2 tsp baking soda
  • 1/2 cup cocoa powder
  • 1/4 tsp salt
  • 1 cup whole milk
  • 1 cup chocolate chips 
Oven : 170*C

  1. Cream the butter and sugar till fluffy and pale

    2. Gradually add in the vanilla essence and egg yolks one at a time while whisking till mix.    

    3. Sift the flour and cocoa powder. Then alternately add in the dry ingredients and the milk while
        whisking the batter.

    4. Lastly add in the chocolate chips and mix well with a spatula.

    5. Pour the batter into the cupcake molds till 3/4 of mold.
    6. Bake the cupcakes at 170*C for 20 mins till the cake tester come out clean.

Now it's for the icing! Personally I love marshmallow icing cause it's not too sweet or buttery and light. I could eat the icing itself, tasted just like marshmallow candies.
  • 1/2 cup fine granulated sugar
  • 3 egg whites
  • 1/4 cup water
  • 1 tsp lemon juice
  • 2 tsp vanilla essence

  1. Boiled the sugar and water till it reached 120*C. 
  2. Whisk the egg whites till foamy and gradually add in the boiled syrup. 
  3. Whisk till the meringue turn out stiff peak or till it's cool down.

    4. Pipe the icing on the cupcake. For a nicely looking topping, use a nozzle.

    5. Brown the icing in the oven for 2/3 mins.

TIPS : When whisking the eggs into the batter, make sure do not over whisk it.

That's all for this week!!
If you have any baking request, please comment below.
Happy Friday peeps! :)

Saturday, July 12, 2014

Moist Chocolate Chiffon

The ones who followed my Instagram would already knew I have baked chocolate chiffon cake for the last weekend. I love chiffon cake alot! They are my favorite, soft and light texture. I could eat the whole cake by myself. Great with a cup of coffee or tea, just perfect for teatime. 

Moist Chocolate Chiffon Cake

  • 1 cup sugar
  • 1 cup cake flour
  • 3/4 cup cocoa powder
  • 2 tsps baking powder
  • 1 tsp baking soda
  • 1/4 tsp salt
  • 4 egg yolks
  • 1/2 cup canola oil
  • 1/2 cup water
  • 1 tsp vanilla essence
  • 6 egg whites
  • 1/2 cup sugar

Oven : 170*C

  1. Combine the egg yolks, oil, vanilla essence and water in a measuring jug.
  2. Sift the dry ingredients ( flour, sugar, cocoa powder, baking powder, baking soda and salt) together in a bowl. 

    3.  Mix the dry and wet ingredients together.

    4.  Whip the egg whites until foamy then gradually add in the sugar and whip to stiff peak.

    5.  Fold 1/3 of the meringue in the chocolate batter to lighten it, lastly fold in rest of the meringue in
    6.  If you are using a chiffon pan, make sure u butter the pan first before pouring the batter in.

    7.  Bake at 170*C about 40 mins or check with a cake tester.
    8.  Turn it upside down when cooling.

As you can see how tall it rise! Just so soft like a pillow. 
What are you waiting for? Get your tools now! It only took me 30 mins to make this. 
To make it more tasty, eat with some whip cream.

* TIPS : Do not over fold you batter for too long, it takes out the bubbles each time you fold. The less bubbles in the batter, the less your chiffon will rise *


Wednesday, July 2, 2014

-- MIA --

Just checked my previous post, which was on April. Really April? It been that long already huh, time really flies. I'm busy lately with work, work, work and I had a online shop now named Divine 
Selling all kinds of phone cases and clothing, at a very low and affordable price. Of course, quality is guaranteed, I hate giving customers things that looks like trash to me. 
So free feel to check it out.

It's really true that on your 20-ies, this is where everyone having crisis thinking what they are going to do for their life and I got to say it's tough. Well, it's a good opportunity to explore and try till you found the right one but of course for not too long. 
Some of you should feel really very lucky to have your parents supporting what you want to do, seriously who thought youtubing would became a window to your career?

Parents that pay your college and degree fees, sending you out to another country to further your studies. Oh well, now my jealously have kicked in.

Anyways, my first wishlists have been ticked! TOKYO!! 
Yes, I know it's not that special anymore but to me it's still is.
Will be heading to Tokyo with boyfriend on this coming August.
Please suggests any places that is a must visit if you have any in your mind.