Thai milk tea chiffon cake by Elle Lian

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1052822448105388/

Thai milk tea milk : 
2 cups fresh milk 
1/4 cup condensed milk 
3/4 cup Thai milk tea mix ( unsweetened )

Whisk and bring to boil the milk n condensed milk together in a medium pot then mix in the tea mix . Cover and let it sit to cool. Stain out the tea n set aside for later use. (use only 110ml)
Note: the balance U can mix with water n turn to Thai ice milk tea. 😃😃

Ingredients: 
5 yolks 
20gm castor sugar
110ml Thai milk tea (milk)
100gm cake flour
1 tsp baking powder
80ml oil

Meringue: 
5 whites 
1/2 tsp C.O.T 
60gm castor sugar.

Chiffon method 
Preheated oven 160° for 45 min.
(That my oven temp )

Bailey's Chiffon Cake by Cheryl Lam

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1015929558461344/?qsefr=1

I used my pandan cake recipe below except that instead of 100ml coconut milk/ cream, I used 100ml Bailey's Irish Cream. But I am not sure why it didn't rise as much as my PCC. Next time I shall reduce the Bailey's to 80ml...... The coconut cream and Bailey's cream have different densities, perhaps? I wonder if I should increase the oil too?

Still, the BCC is fluffy and oh so fragrant. It is an excellent way to imbibe alcohol without fear of getting drunk! 😁

Bailey's chiffon
- 21cm chiffon pan
- oven 160C for 60min

(A)
5 eggs whites
70g fine castor sugar
1/4 tsp cream of tartar

(B)
5 egg yolks
30g fine castor sugar
50g corn oil
100ml Bailey's Irish cream
1/2 tsp baking soda
100g Top Flour from Prima
1/8 tsp salt (just a pinch)

Lemon Chiffon Cake by Cynthia Tan

Facebook link - https://www.facebook.com/groups/platepalate/permalink/1004723689581931/

Lemon Chiffon
17cm tube pan

Egg yolk 4 (60g egg)
Grapeseed oil 50ml
Lemon juice + water = 60ml(use about half a lemon)
Grated lemon zest from half a lemon

Cake flour 70g
Egg whites 4
Caster sugar 70 to 75g (or a bit more if u prefer a sweeter cake. This cake is light & not too sweet.)

1) preheat oven at 180'c
2) add oil, lemon juice & lemon zest to egg yolks & mix using a whisk (just mix well, need not beat)
3) add sifted flour & mix

4) beat egg whites till bubbly, add sugar over 2 times and beat till stiff peak
5) add 1/3 of white to yolk & mix with a whisk
6) add remaining white over 2 times into the yolk mixture. use spatula to fold gently till no streak of white.
7) pour mixture into pan n lightly drop it on the tabletop to remove large air bubbles.
8) bake at lower rack 180'c for 25 mins.
9) invert pan after removing from the oven. Unmould when it is completely cold.

Pandan Chiffon Cake by Ai Lee

Facebook link/recipe: https://www.facebook.com/groups/platepalate/permalink/1003362879718012/

Strawberry Yogurt Chiffon Cake by Claudine Ang Elijah

Facebook link - https://www.facebook.com/groups/platepalate/permalink/986313944756239/

Strawberry yogurt chiffon cake For 18cm tube pan (from thedomesticgoddnesswannabe)
* 3 egg yolks
* 25g caster sugar
* 35g oil - I used canola oil
* 50g cake flour
* 1/4 teaspoon baking powder
* 1/8 teaspoon salt
* 55ml strawberry yogurt drink
*
* 3 egg whites
* 1/8 teaspoon cream of tartar
* 35g caster sugar
* Baking Time: 30 minutes

1. In a mixing bowl, beat together egg yolks and sugar until blended.
2. Add the oil and continue beating until the mixture turns light and fluffy.
3. Add the strawberry yogurt.
4. Once that has been combined, add the dry ingredients and fold into the mixture. Set this aside.
5. In a clean mixing bowl, whisk the egg whites until frothy.
6. Add the cream of tartar and continue whisking until soft peaks form. Add the sugar gradually, whisking continuously until stiff peaks form.
7. Beat 1/3 of the meringue into the egg yolk batter.
8. Gently fold the remaining meringue in 2 batches into the mixture until no white streaks remain.
9. Pour the batter into an UNGREASED tube pan.
10. Bake at 160°C for the required time. If the top gets too brown, cover with a piece of aluminium foil. Alternatively, you can lower the temperature of the oven.
11. Once the cake is done, invert it immediately and cool on a wire rack. Do not unmold the cake until it has cooled completely.

Note: divide the batter into 3 portions then add in strawberry paste to your desire color. Then fill your pan as usual.

Lychee Chiffon cake by Judy Tan

Facebook recipe link - https://www.facebook.com/groups/platepalate/permalink/931806793540288/

Dark Chocolate Hokkaido Cupcakes by Angel Teo

Facebook recipe link 

https://www.facebook.com/groups/platepalate/permalink/928715523849415/

So tall, so light, so fluffy and super soft!!!! Managed to get smooth top!

It was super nice that i ate 3 at a go with my 2 girls! ✌🏻

This recipe is a keeper! 

-------------------------------------------
Hokkaido Chocolate Cake (chiffon method)

(1)
Salad oil 100g (non fragrance oil like canola/corn oil)
Cocoa powder 30g, a pinch of baking soda
Mix well, heated till about 30 to 40 degrees, add in (2)

(2)
Water 88g
Mix well and add in (3)

(3)
Low protein flour (cake flour) 75g, a pinch of baking powder
Mix well and add in (4)

(4)
Egg yolks 125g, add and mix well, set aside

(5)
Egg whites 250g
Castor sugar 120g
Pinch of salt and cream of tar tar
Beat till 90% stiff, fold the meringue to the other mixture (standard chiffon method, fold 1/3 at a time)

I baked at 130deg for 10mins, 140deg for 25mins. smile emoticon Yielded 20 cupcakes.

I used Hershey's Special Dark Cocoa powder, hence its darker.

Cream cheese chiffon cake by Madeline Yeo

Cream cheese chiffon cake by Madeline Yeo

https://www.facebook.com/groups/platepalate/permalink/923012657753035/

Cream Cheese Chiffon cake
Recipe : 17cm tin

(A)
60g Fresh Milk
40g Cream Cheese
25g Salted Butter

(B)
65g Cake Flour

(C)
4 Egg Yolks

(D)
4 Egg Whites
75g Sugar

- Cook (A) over double-boiler until well blended & thicken.
- Remove fr double-boiler. Add (B) & mix until smooth.
- Add (C) one at a ttiimee & mix until well combined.
- Beat Egg Whites until frothy & add in Sugar gradually until stiff peak.
- Fold in the Egg whites into the earlier cream batter.
- Pour into pan & tap on table top a few times to release air bubbles.
- Bake in preheated oven at 175C for 35-40mins.. (I use 150C for 45mins).

*Original recipe use 21cm tin but i use 17cm.

Rainbow chiffon cake by Susan Quek

Rainbow chiffon cake by Susan Quek

https://www.facebook.com/groups/platepalate/permalink/919734141414220/

CHIFFON CAKE recipe:
( tin size 18cm)

5 egg yolks
40 g castor sugar
60 g corn oil
75 g coconut milk( u can use water/milk & vanilla essence also)
1/8 tsp salt
100g cake flour
Wilton colours

5 egg whites
1/4 tsp cream of tartar
80 g castor sugar

1)Whisk egg yolks and 40 g castor sugar till thick and pale. Add corn oil. Whisk till well combined. Add 75g coconut milk and salt. Whisk till evenly mixed.

2) Re-sift sifted cake flour into mixture. Whisk till just evenly mixed. Evenly divide into 7 bowls ( mine is around 45g per portion) and mix in the colors

3)Whisk egg whites till thick. Gradually add 80 g castor sugar whilst continuing to whisk. Keep whisking till egg whites just reach firm peak stage.

4) Add egg whites to yolk mixture in each of the 7 bowls.

5) pour layer by layer, bang the tin to remove air bubbles.

6) bake in oven at 150c 15-25min

Gula Melaka Chiffon Cake by Jean Ng

Gula Melaka Chiffon Cake by Jean Ng
Link - https://www.facebook.com/groups/platepalate/permalink/914738775247090/

Orange Marble Chiffon Cake by Angel Teo

Orange Marble Chiffon Cake by Angel Teo

https://www.facebook.com/groups/platepalate/permalink/912465242141110/

Orange marble chiffon cake modified from KT's recipe (Yields 23cm chiffon cake) :

90 g egg yolks (About 5 large eggs)
50 g castor sugar
120 g canola oil
100 g fresh orange juice

130 g cake flour
¾ tsp baking powder
10g cake flour
10g cocoa powder (i used dark cocoa)

¼ tsp salt
Zest of 2 oranges (abt 30g)

270 g egg whites (About 7 large eggs)
⅓ tsp cream of tartar
60 g castor sugar

Preheat oven to 150deg C.

Whisk egg yolks with sugar till thick and pale. Add oil and whisk till thick. Mix in fresh orange juice. Sift in cake flour (with baking powder) in 2 batches. Divide batter into 2 bowls.

Orange batter:
Fold in 10g flour and salt. Mix till no lumps of flour. Add in orange zest.

Choc batter :
Sift in cocoa powder and fold till incorporated.

In a clean and dry bowl, beat egg whites with electric mixer till foamy. Add cream of tar tar, beat to mix well. Add in sugar gradually in 3 batches. Beat till firm peaks. (You will see a hook when u lift the beater)

Divide egg whites into 2 portions.
Add in 1/3 of egg whites into orange batter, using handwhisk to fold gently. Do the same for next 2 portions. Scrape down the sides and bottom with a spatula to fold till just incorporated.

Do the same with choc batter.

Into an UNGREASED 23cm chiffon tin, pour in the orange batter to form a thin layer at the base. Then, scoop in 1 tbsp of Choc batter at 4 sides. Follow on adding 1 tbsp of orange batter to the centre of choc batter. Do it alternately till you use up choc batter and left with orange batter. (You may wish to do till you finish everything, for me, i cover the top with orange batter as i find that it giving me less cracks) Tap the tin gently to remove some bubbles.

Put into preheated oven of 150deg C to bake for around 1 hour. To get more browning, i turned on FAN mode at 45mins mark. Check your cake with a satay stick for doneness. It is better to overbake for another 5-7 mins.

Once done, remove cake from oven, give it 2-3 bangs on table and invert to cool. Unmould when completely cool. I cut the cake out to get all the crust. You can use hand to unmould but the crust will be stuck to the tin.

Enjoy!

Japanese Dark Pearl Chiffon by Angel Teo

Japanese Dark Pearl Chiffon by Angel Teo

https://www.facebook.com/groups/platepalate/permalink/911395252248109/

Orange chiffon cake by Rosalyn Tan

Orange chiffon cake by Rosalyn Tan

https://www.facebook.com/groups/platepalate/permalink/910955455625422/

Ingredient A - 
5 egg white and 70g sugar

Ingredient B -
5 egg yolks 
30g sugar
50g corn oil
80g cake flour
60-70g Orange Juice
A tbsp of orange zest

1) Mix ingredient B, put aside.
2) Beat ingredient A till stiff peak.
3) Fold Ingredient A into Mixture B, in 3 diff batches. Mix well.
4) Pour mixture into 18" tube pan, knock the pan to release air bubbles.
5) Bake at preheated oven at 170C for 25-30 mins at lowest rack.

Triple Chocolate Marble chiffon cake by Angel Teo

Triple Chocolate Marble chiffon cake by Angel Teo
https://www.facebook.com/groups/platepalate/permalink/900050396715928/

Hershey's chocolate soy milk with Hershey's Special Dark Cocoa powder and Ghirardelli bittersweet dark chocolate chips!

The bittersweet choc chips literally melted as i cut to eat!
My girls loved it! I had to restrict!

Baked at 150deg C for 67mins in my 23cm tin.

Recipe adapted from : http://thedomesticgoddesswannabe.com/…/duo-layer-chocolate…/
- Thanks for the recipe !
- i omitted oreos and reduced sugar to 90g.
- dark cocoa batter and choc milk with choc chips batter