Honey sweet potato..

Went NTUC supermarket, saw that they are selling honey sweet potato from indonesia, just have to try and have been keen on baking sweet potato chiffon as well.. at least I am trying to kill 2 birds at one stone and here I am and did it.

When the chiffon is baking, the room was filled with sweet potato fragance and I loved it. I baked using the same chiffon book recipe and the book is really good, it's just too bad is out of publication and on the internet you only can get partial recipe of the book.

My collegue tasted the chiffon and she say it's was fragant and soft and y brother was saying that he was my guinea pig... ha! ha!...

Out of Publication

Have heard of this book and has been searching locally and international, check with bookstores in Taiwan and was out of publication... what a pity... Just have to do with some internet searching and some of the bloggers have been using these books and their chiffons are great.  It a must to try, and  true enough the recipe works, my first try and don't know what I did, it just drop off from the tin, my friend say could be underbake.

With a never die attitude, I did it again and this is what I get. I like the taste and it is full of banana fragrance if you like the fruit and you don't even have to add in banana essence, I just put some vanilla essence juz in case there is some eggy smell.

Recipe extract from GraceKitcheCorner if you want to tryhttp://gracekitchencorner.blogspot.sg/2009/07/banana-chiffon.html

Recipe for 21cm round chiffon pan:

For the egg whites mixture: 180g egg whites / 110g caster sugar / 10g corn flour/ 140g chopped banana (in snall chunk)

For the egg yolks mixture: 70g egg yolks / 30g water / 70g vegetable oil or olive oil / 90g mashed banana / 70g plain flour

How I made it:

1. Mix all the egg yolks mixture except flour. When everything well combined then add in sifted flour (I used electric mixer, its came very handy for this process). Mix everything well combine and no lumps left. The mixture would be very thick and smooth. Gently mix in the chunky banana.
2. Beat the egg whites in a clean large bowl until peak foam. Gradually add in sugar, one tablespoon at a time. Then finally add in corn flour. Make sure the corn flour mix well in the egg mixture (Using an electric mixer would be great!). The egg whites mixture should be peak foam, smooth and shiny.
3. Gently fold in 1/3 of the egg whites mixture into the egg yolks mixture. When everything well combine then gently fold in the 1/2 of the remaining egg whites mixture. Lastly, fold in the remaining egg whites mixture. (Note: This stage took some times and patient and practice. Make sure all the egg whites mixture well combine with the egg yolks mixture without breaking the egg whites. Little egg whites left will cause a big hole in the cake during baking. And, over mixing will cause it hardly rise during the baking.)
4. Pour the well mix mixture into a 21cm chiffon cake tin and bake at a 160-170'C preheated oven for 40 - 50 minutes. After baked, let the baked cake turn upside down for cooling before unmold it.
5. Unmold the cake, keep the cake in the fridge it could last for 5 - 6 days. Best serve in 3 days.

A gadget must have.....

This moment, when I was using this gadget, I loved it beacause first of all the thickness of the layer can be adjusted and it has given me a neat cut on the layers of my sponge cake.

It was a present from my friend, Sharon who has bought from Taobao,  Thanks Sharon.  When I first received it, I was quite skeptical about it, all long, I have been using 2 steel bars to help in slicing the cake.

Coffeeeee............

Recently have been crazy about chiffon, and seeing Baking Wonderland, someone has been trying the recipe from one of the books that I have and seeing how soft is her chiffon cake... I must try.

Never did a marbling chiffon before and I tried this .. coffee chiffon.  After baking, I like it, no doubt it's hnot 100 percent perfect but it was soft and full of nescafe flavour if you like coffee, have a try....

Extract from

Mould - 17 inch

4 eggs yoilks

50 g milk

50 g corn oil

70 g flour

4 egg whites

65 g sugar

2 tbsp nescafe stir with 1 tsp hot water

1. Whisk egg yolks, add oil, stir till mix.
2. Add in milk, stir
3. Add in sieved flour, mix well.
4. Use hand mixer, whisk egg white till foamy, add 1/2 portion of sugar, and as you beat, add in the sugar gradually till finish and beat till firm peak.
5. Take 1/3 of white egg and fold into egg yolk batter.
6. Pour all the egg yolk batter and fold into the remaining 2/3 of beaten egg white.
7. Lighly fold in nescafe mixture and bake at 160 degrees for about 30 mins.