Craving for some nutella cake, so decided to bake this for everyone. I love this recipe from 周老師. In fact, I love all her recipes. The book is a keeper!
Recipe adapted from 周老師的美食教室輕蛋糕. (12×12 inch tray)
Cake flour 120g (I used the Japanese cake flour)
4 egg yolks
Melted butter 40g
Fresh milk 80g (I used skimmed milk)
4 egg whites
Grease some oil with brush and line the tray with parchment paper. Lightly mix egg yolk and sugar until light and creamy. Add melted butter and milk and combine well. Add in sifted flour and mix well.
Whisk egg white till foamy, add sugar in 2 batches till soft peak. Fold 1/3 egg white to egg yolk mixture. Fold in remaining egg white mixture. Bake in the preheated oven 180C for 10mins. Measure and cut half of the cake, and place on top of each other. Spread nutella on each layer. Press and chill in the fridge for an hr.
** Recipe used honey to join the layers, but I don’t have honey. Nutella is good for me, cos we all love nutella. And this recipe churned out 5 slices (minus the trimmed edges), enough for three of us.
Using the leftover sweet potato to make donuts. A good way to encourage Zann to eat sweet potato. They were finished in an hour!
It’s because they realised I didn’t include the SCS butter in the snapshot.
I wish I wasn’t careless at that time, submitting the photo without checking.
Feeling so sad now.
Baked this strawberry hokkaido chiffon cake again as per Zann’s request. This time, I used the Japanese cake flour and strawberry buttermilk. The girl’s favourite colour, PINK!
Chiffon cakes in the newly bought PINK cupcake liners. That’s the only pink design I can find in Phoon Huat. Seems like everyone is using these same design.
I baked these cakes when Ian was asleep while Zann was in school. All done within an hour. I even had a chance to take a quick shower and a quick lunch. Really fast hand fast leg lor! Just imagine how stressed I was, fearing that Ian would wake up at that timing. Hah. But then, it’s better to bake in the daytime because mind more focused and clearer. Even take photos also clearer.
This cake flour was recommended by Chef Daniel Tay (Founder of Bakerzin). He encouraged everyone in the baking group to get this better quality cake flour. Ok, I must admit I like this flour. Abit different this time. My cakes are more spongy.
Strawberries and with lots of sugar!
The girl was so happy with her strawberry pink chiffon cake this time!
It’s not difficult to pronounce 帕玛森起司戚风, but it took me awhile to understand what it means as I was reading through the book. My chinese not that good but I still prefer chinese cookbook. It offers so much details and varieties to choose. I have to use google translate when I see some words I don’t understand.
I love the aromatic smell when I baked this chiffon cake. It turned out light and fluffy, much to my delight.
They are very addictive. I had 2 slices and now left with 4 slices. So fast. Got to control myself. Heh.
Recipe adapted from 戚風無限 by 曾美子 (17cm cake tin)
3 egg yolks
vegetable oil 40g
fresh milk 75g
parmesan cheese powder 50g
cake flour 70g
sugar 10g (I reduced the sugar amount)
4 egg whites
pinch of salt (I omitted)
Hand whisk egg yolks and sugar till pale. Add in milk, stir to combine. Add in oil, stir to combine. Add in sifted flour and cheese powder, combine well and set aside. Do not over mix.
Beat egg whites (low speed) until mixture turns frothy. Slowly add in sugar and beat till soft peak form. Take 1/3 portion of egg white mixture to mix with egg yolk mixture till combine. Fold the balance of egg white mixture into egg yolk mixture and combine well. Pour cake mixture into baking pan and bake at preheated oven at 170C for 25min.
** I didn’t add in baking powder, or maybe I should add next time to see the effect.
I’m linking this post to Bake Along #64 : Chiffon Cakes jointly hosted by Joyce of Kitchen Flavours, Zoe of Bake for Happy Kids and Lena of Frozen Wings