Passion Fruits Chiffon Cake

Recipe sourced: sugareverythingnice.blogspot.com by Jo
Ingredients:
4 egg yolks
40g sugar i used 30g castor sugar
45g canola oil
65g passion fruits pulp (including the seeds about 2 to 3 fruits)
20g water
1 tsp lime zest
1 tsp lime juice

100g cake flour or substitute cake flour with 90g plain flour and 10g corn flour
1/2 tsp baking powder

4 egg whites
40g sugar i used 30g castor sugar
1/8 tsp cream of tartar

Method:
In a bowl, sift together the flour and baking powder.
Whisk together egg yolks and 30g sugar until pale in colour.
Gradually add in oil, passion fruits pulp, lime zest, lime juice and water, whisking them all until combined.
Add all the sifted flour and baking powder. Whisk until the mixture becomes a thick batter.
This should take no more than a minute.
Place the egg whites into a clean metal bow. Using a mixer, beat the egg whites until frothy.
Add in the cream of tartar, whisk for a minute before gradually adding in the 30g of sugar.
Continue to beat until stiff peaks are formed.
Gently fold in egg whites mixture into egg yolks batter in 3 separate additions until well combined.
Pour batter into a 9"/22cm chiffon tube pan.
Bake in pre-heated oven at 175C for 40 - 45 minutes.
Invert pan immediately to cool completely before unmold.

Chiffon Kentang Pandan

Sumber: Sajian Sedap (dialih ke BM)

Bahan-bahan:

100g kentang ditimbang, kukus, dihaluskan

30ml air daun pandan, dari 20 helai daun pandan

2 titis pewarna hijau

20ml air

50g minyak sayur

100g tepung gandum protein rendah ( Kim guna tepung gandum )

50g gula halus

5 biji kuning telur

5 biji putih telur

1/4 sudu teh garam

1/2 sudu teh cream of tartar

75g gula pasir

Caranya:

Blend halus kentang, air daun pandan, pewarna hijau dan air.  Masukkan minyak sayur, kacau rata.

Tuangkan kecampuran tepung dan gula halus sedikit-sedikit sambil dikacau rata dengan mengggunakan senduk kayu.  Masukkan kuning telur, kacau rata.  Ketepikan.

Pukul putih telur, garam dan cream of tartar sampai setengah kembang.  Masukkan gula pasir sedikit-sedikit sambil dipukul sampai mengembang.

Masukkan ke campuran tepung sedikit-sedikit sambil dikacau perlahan.

Tuang di cetakan chiffon kertas diameter 15cm.

Bakar pada suhu 170C - 180C selama 35 minit atau sampai masak.

Setelah dikeluarkan dari oven, terbalikkan loyang di atas redai sampain dingin.

Peach Yogurt Chiffon Cake

Source: MamaFami, thanks MamaFami
Ingredients:
6 egg yolks (i used size c)
100g peach yogurt (or any flavors)
150g Flour (All purpose Flour) *
1 teaspoon baking powder *
100g caster sugar
3g salt (i used a pinch) * (*sifted)
100g corn oil

6 egg whites
1/4 teaspoon cream of tartar
100g granulated sugar
vanilla essence
orange red food colouring
Strawberry essence (i used orange essence)

Method:
Preheat oven 170C or 160C.
Whisk egg yolks with sugar till pale in colour.
Add in yogurt and also corn oil.
Add in your sifted flour, baking powder and also salt.
Lastly add in strawberry essence and red colour.  Set aside.
In another bowl, whisk egg whites with cream of tartar till foamy.
Pour the mixture into a size 23cm ungreased chiffon cake tin.
Bake it for 45 minutes.
Once baked, turn your chiffon pan upside down and leave to cool.
Remove from pan, slice and serve.