Recipe taken from Bake or Break Recipes.

I forgot to add salt, also should have buttered and floured the cake tin, only to realise this when pouring the batter into cake tin. But the cake end out able to be unmold so easily even though i only put parchment on the bottom and half out the circumference

Thinking of getting an oven thermometer, i find my oven is too hot and top of cake brown easily and crack easily though i am using lower heat than stated.

I find this cake is with slight cocoa bitterness and tasted just so so, it will be better if eaten with ice cream, crumble on top of froyo, sandwich with chocolate cream etc, i just find it plain and dry on its own

sugar + butter

Done

Not my cup of tea

Pandan Chiffon Recipe taken from My Food Trail, whereas Coconut Chiffon Recipe taken from The Kitchen 70′s. Yet to find one chiffon which i really like, both chiffon taste similar due to usage of coconut milk which tasted sweet and oily, not to my liking.

For pandan chiffon, I reduced the sugar to 50g + 110g instead of 80g + 125g.

For coconut chiffon, I baked it at 170C for 25 minutes and later covered it with alum foil on top and further baked at 150C for 15minutes. The cake have seized and shrunk after i open the oven to put the alum foil 🙁 Just have to remember never or best not to open the oven for chiffon cake baking.

Latest compilation of important points to note for chiffon: (my previous chiffon making post)

1) Not beat egg white till stiff peaks else it will be hard to incorporate into egg yolk mixture, soft peaks is enough.

2) I think i will use recipe with cornflour next time, as i find those without corn flour will be tougher unless you are using cake flour which is in fact all purpose flour mixed with corn flour. aha. 🙂

3) (most important) Chiffon cake must be inverted immediately after taking it out from oven and must be cooled inverted(2 hours to be safe)  before removing it from the mold. This is to ensure it will not collapse and become a dense cake, case in point happened on 1st and 2nd attempt.

4) Also very important, do not open the oven too long that the cake collapse even when still being baked in the oven, case in point my first and second try, both cake “shrunk”/collapsed even in the oven after i did the toothpick test. For the 3rd attempt, i didn’t do the toothpick test at all.

Coconut chiffon pic

Coconut chiffon pic 2

Coconut chiffon pic 3, dense texture

Pandan chiffon, also usage of coconut milk blended with pandan and seived

slight greenish tint

much better than coconut one texture wise although i find it is still a bit rough, and egg white pockets visible as seen in above due to beaten till hard peak.

Recipe from Cook.Bake.Love

I reduced the oil from 90g to 70g, a nice banana cake recipe. Kinda undecided on whether this or previous banana cake i made is better.

ingredients

liquid ingredients blended

done

cross section

yummy banana cake

Recipe taken  from smitten kitchen.

Yummy sugary cinnamon smell whiff through whole house while the cake was baked for 1 hour 20 mins at around 165 Celsius, last 20 mins with foil on top of cake as it was browning fast.

Overall, i prefer this cake more than Apple Pie Cake. Easier to make with no pie pastry resting period needed etc

Amount: 385g flour, 185g oil, 200g sugar and 63g orange juice

Ingredients, the apple are mixed cinnamon and sugar

Layering apple and cake batter

Finished product. Not really obvious here, but i find this cake rises surprisingly well despite being heavy cake with apple and all

Looks yummy eh

Another view of the cake

Cross section.

Overall, this cake is not bad, might make this again some day. Same as apple pie cake, i find the apple cake make the cake slightly wetter the next day, but still acceptable

Recipe taken from The Way The Cookie Crumbles. (Recipe from Dorie’s Greenspan)

Made this using 8 small red delicious apple + 2 large South African green apple. But turn out to be too much apples, i think using 8 small apples is enough.

Personally, I don’t find it that good, perhaps it is really good when eaten warm, it can get slightly wet and soggy when completely cooled the next day.

Total baking time is 80 minutes, there are bubbles from the apple through slits on the pastry 60 minutes into baking.

Pie pastry which is quite soft, has to be rested around 2 hours (up to 3 days) in fridge

Assembled apple pie cake, it was slightly difficult to assemble as the pastry is quite soft, as seen to be quite messy in pic above, i was literally pinching the dough into side of pan. Remember to cut few slits to let steam to escape

leftovers apples

Finished product

I used 230g butter, reduced sugar to around 100g, flour used was about 410g