Healthy Pandan Chiffon Cake 健康香兰戚风蛋糕 （中英加图对照食谱）

My 93 year-old granny was unwell recently and hospitalized for the past 2 weeks. Those who know me personally, will know that I am very close to her as she has looked after me since I was a baby and I chose to stay with her even when I grew up. She is like a good friend to me and I can talk to her about anything. We have a very close relationship as I stayed with her until I got married. 

It saddened me to see her so miserable as she doesn't like to stay in the hospital. She has kept her lips tightly closed and refused the oral medications and hospital food and had to be put on a drip. The doctor thought that she has difficulty in eating and swallowing and wanted to insert a feeding tube in her which we were against. 

To proof the doctor wrong that my granny can actually eat, I've baked this pandan chiffon cake using extra virgin coconut oil (see below for the health benefits) and at the same time, I experimented with some bread flour. The result was amazingly good and I was surprised that the texture is so fine, smooth and cottony! 

I brought this cake to the hospital and my granny finally opened her mouth to eat as I fed her. The doctor and nurses were really amazed as they saw her chewing the cake happily away! I have shared this cake with the doctors, nurses and patients and all gave big thumbs up and commented that the cake is so delicious!

Thank God that my granny is finally discharged from the hospital and I've baked this family's favourite Gula Melaka Yoga cotton cake, also using extra virgin coconut oil, to welcome her home and cheer her up. Am really happy to see her eating well again. :)   

Gula Melaka Yoga Cotton Cake

Source from Internet

Updated on 20 October 2017
My beloved grandmother passed away peacefully on 8 October 2017. I missed her badly and feel sad that I no longer can bake for her. I have baked this cake today in memory of her, will be thinking of her always as she remains in my heart forever... 

Charcoal Chocolate Chiffon Cake 竹炭巧克力戚风蛋糕（中英加图对照食谱）

My last post on the Cream Cheese Chiffon Cake was very well received. Many readers have baked it and feedback that they love the delicate, moist and melt-in-the-mouth texture. They even commented that it tastes like the Japanese cotton cheesecake after chilling it in the fridge. Some have called it a white beauty because of it's pale and smooth colour. Here's how it looks if you haven't seen it and you can find the recipe 'here'. 

Today I shall share another chiffon cake recipe which I have created based on my knowledge learnt from the last chiffon cake. 

After this post, my oven will take a break as I'll be going off for my holidays soon. See you again when I am back in mid-December!  

分享最新创作后，我家的烤箱可以暂时休息了，因为主人要去旅行游玩咯，十二月中旬再回来! :) 

Japanese Cream Cheese Chiffon Cake 日式奶油乳酪戚风蛋糕（中英加图对照食谱）

This is one of the best chiffon cake that I have ever made as it's so delicate and smooth and literally melts in the mouth! Everyone who tries the cake, loves it's super smooth and moist texture. Hub and kids went for second and third helpings after eating a piece!

这是我吃过最好吃的戚风蛋糕，老公和孩子们吃了一片后还会想要再吃！蛋糕的质感好轻柔，又松软，入口即化！

Really love this recipe taught by a Japanese champion cake talent. In the past, I used to whip up the meringue till stiff peak stage when making chiffon cake, now I have learnt that the best meringue stage is firm peak stage and it's best for making chiffon cake. Firm peak stage is in between soft peak and stiff peak, thus you have to concentrate hard while beating the egg whites in order not to overbeat it.

好喜欢这日本蛋糕达人所教的配方喔! 以往我都是把蛋白霜打到硬性发泡，现在才学到必须把蛋白打成较湿的中性发泡蛋白霜。这是介于湿性发泡与硬性发泡之间的阶段，蛋白霜立起的圆锥状前端微微往下低垂，才是制作戚风蛋糕最理想的蛋白霜状态！所以打发蛋白霜时，一定要专心，不可以打发过头哦！

Another tip for achieving soft, delicate and moist chiffon cake is to use more egg white than egg yolk. Thus, it is better to separate the egg white and egg yolk first then measure out the weight according to the recipe. This recipe is a definite keeper and I am sure gonna bake this again soon!

要制作出轻柔，松软又入口即化的戚风蛋糕最重要的就是微妙的食材比例。所以蛋白和蛋黄是以克来计算的，请大家将蛋白和蛋黄分开后，再仔细称量正确的量。这食谱真的很棒，值得收藏！

Blueberry Chiffon Cake 蓝莓戚风蛋糕 （中英食谱教程）

I am beginning to enjoy baking chiffon cake as it is really versatile and one can make it in a wide variety of flavours using fruit puree, jams, juices, extracts, citrus zests, liquer, etc. Here's sharing my 3rd chiffon cake using fresh blueberries shortly after baking a Gula Melaka flavoured one.  

Source from Internet 来源自网络

Gula Melaka Chiffon Cake 椰糖戚风蛋糕 （中英食谱教程）

This is my second time baking a chiffon cake. My first attempt was almost 2 years ago when I baked a Matcha Chiffon Cake after returning from a Japan holiday as I had bought a big pack of Japanese Matcha powder. I was elated being successful on my first attempt as I was told that the success rate for chiffon cake is not high especially for a newbie. 

As I had leftover coconut milk in the fridge, hence the decision to try out the Gula Melaka flavour. Here's sharing my second chiffon cake after a haitus, it is moist and fluffy and of course delicious and fragrance! 

Matcha Chiffon Cake 抹茶戚风蛋糕 （中英食谱）

I have never baked a chiffon cake in a tube pan before. (other than the Hokkaido chiffon cupcakes) I was told that the failure rate of baking a chiffon cake is rather high so I was a little nervous but delighted that it turned out alright on my first attempt. :)

A chiffon cake is a very light cake made using vegetable oil instead of butter and it is so versatile that you can come up with many variations of it.