Earl Grey Chiffon Cake

After incorporating Lychee Tea into a Chiffon Cake, I thought ehh why not try it with Early Grey as well. It contains basically the same texture as the Lychee Chiffon Cake, but this time the large bits of leaves are nicely grinned. The tea leaves are basically powder so you barely taste it in the cake.

It has a fairly springy texture, and very light when consumed. 

Unlike the Early Grey Cookies, the flavor from the tea was reduced by half, which is very much to my liking. Yet, I don't think I will be using Early Grey Tea in my recipes anytime soon. I rather stick to my lemon chiffon cakes instead.  

Matcha Chiffon Cake

I finally found Matcha Green Tea Powder at Berkeley Bowl! Matcha Green Tea is one of my favorite flavors. I love it in almost all recipes and I'm so glad that I could finally get a hold of it. However, it is very much on the pricey side..around 30 dollars for a pound, yikes

The first time I made a matcha Chiffon Cakes didn't end well. I didn't tare the scale correctly so I ended up with very strong matcha flavor in my cake. It certainly screamed out with it's flavor and probably the reason why I couldn't sleep at night with the excess amount of caffeine. The second attempt went fairly well. It had the right amount of matcha flavor and wasn't too sweet. The powder is has a strong matcha taste to it so adding more sugar would give it a nice balance. As always I cut backed on the sugar, leaving the taste to be more on the matcha side. 

Recipe slightly adapted from: Christine

• 80 gm cake flour
• 1/2 tsp baking powder

• 5 egg yolks
• 30 gm caster sugar
• 1/8th tsp salt
• 35 gm vegetable oil

• 1 1/4  tsp green tea powder (Matcha powder), or to taste
• 90g ml hot water (or hot milk)

Egg whites:

• 6 egg whites
• 50 gm caster sugar

Dark Chocolate Coffee Walnut Chiffon Cake

Another Coffee Cake! This time I actually brewed the coffee instead of adding it in...(since my family didn't like it..but I did though!) The coffee wasn't strong at all since there was so little liquid used compared to amount of coffee brewed. Next time I'll increase it to two TBSP of coffee instead

The dark chocolate overpowered the coffee too, so it ended up tasting like a dark chocolate walnut cake instead. The flavors didn't blend as much as I hoped (probably because I added too much dark chocolate and walnuts) 

The inside of the cake was incredible moist! It would of looked better if it was taken outside in the sunlight, but it was already night time already.. Of course it would be a waste to cook a small 7inch cake in a big oven, so it was another day of Lemon Chiffon Cake. 

     

It rose to the tippy top, but then it deflated back down :c

It was my mama's first time learning how to bake this cake. The taste was amazing as always, but the beautiful mountain peaks came back down in the end. I always have a habit of beating the egg whites until soft peaks because it is just so smooth and glossy! However, soft peaks always means having a tad deflated cake in the end...

Lychee Chiffon Cake and Coffee Chiffon Cake

I bought a new baby chiffon pan yesterday and I can't wait to put it to work!~ Now that I got the perfect proportions for my cake, I can start exploring different flavors! ^ ^ Maybe later on I can even start decorating too!

Lychee Tea Cake

 This Lychee Tea was incredible moist!~ Mostly because the tea leaves had an additional 20grams of water or so... I ended up adding more tea since the leaves soaked up the water, but in the end I just threw in the tea leaves since I loved the fragrant smell of them! Well, the taste and fragrance was certainly there, but having the tea leaves in each bite wasn't that enjoyable. Next time I'll soak them for a longer time period on omit the leaves or grind them up...

Coffee Cake 

I never made coffee before, so I just threw in the whole powder...
You can see the swirls of coffee in this picture.

 I guess since the moist texture to the cake causes the top layer to basically peel off to whatever it touches, I ended up leaving the cake "upside down" or I guess this is the right way to put it.. The coffee layer didn't swirl as much as I hoped mostly because I took 1/3rd of the batter and added it separately. I just sprinkled the walnuts on top since I'm not a big fan of them. Well the cake had a strong coffee flavor in the swirls..too fragrant that is. My family said that it was like BLACK COFFEE. I thought it was ok...even though I don't have coffee often. Next time I'll just mix the whole coffee with the hot milk and pour it in all together rather than separating the batter.

My hydroponic plant is finally growing!~ 

Just another Lemon Chiffon Day :)

It's been a few weeks ever since I started baking chiffon cakes, and oooh I love it oh so very much <3
I probably made around 10 cakes so far since my last post and they're starting to look better! I even bought a mini chiffon pan (about 18cm) so I could make more since my 26cm pan was basically destroying all those eggs in the fridge. It takes about 9 egg whites to fill up that pan! Yet, the cake is always gone within 2 days so I'll say its worth it.

Of course, I can't just eat cakes all day long, so pairing it with some sweet cookie egg tarts just made a perfect lunch. Not to mention the roses from the garden made eating the sweets so much more enjoyable

The textures of these cakes are so amazing. Its even better when there are no cracks!~ The best part of all was that when I flipped it back over non of it stuck to the plate! So unlike most of the chiffon cakes I decided to leave it "up" Er well I never quite knew which way was the right way to display it... But I think it looks perfectly fine this way :)

This one below was just amazing. No cracks at all! Plus it didn't even sink down. Too bad I never got to taste it since I ended up giving this one away :( 

Although I love the look of soft glossy peaks when beating the egg whites, I soon realized that those soft peaks was what made my cakes cave in. The stiff peaks that had a tiny bit of lumps made the cake plump up to a nice dome texture. Yet, it's not as easy to fold them into the batter as the soft peaks...

7/7/13

Ahh..finally the perfect soft pillow like Lemon Chiffon!~ The texture of this cake is amazing! It doesn't have that choking feeling when you bite into it. Its incredibly soft, airy and light. Basically like a pillow! When you press on it, it bounces right back up like a spring too :) 

It has such small holes, and it spring back and forth like that one hand wind piano instrument...

This one is definitely a keeper!

Now that I finally got the poportions for the ingredients right, it's time to explore different flavors :D

Care for a a bite?