Rainbow Chiffon Cake

 

I love chiffon cake - I bake too many times ; in fact I can eat almost half of pan by myself  Lol -  I don't know , maybe the texture make me fall in love with this cake .  The ingredient contains coconut milk ; I believe that make any different . Please don't compare chiffon cake with angel cake ... it's so so wrong :O

 

Ok here is the recipe , I hope you will like as I do :

 

The Ingredients

8 medium size eggs (seperate while cold)

170 grm sugar (divide into 50 gr + 120 gr)

20 grm milk powder

20 grm cornflour

150 grm cake flour

1 tsp baking powder

½ tsp salt

100 ml vegetable oil

100 ml coconut milk

1 tsp cream of tartar

Rainbow Color

A drop of green color paste (i using Wilton Product - which is safe food colors)

A drop of pink coloring

A drop of chocolate paste

A drop of yellow coloring

 

 

Directions :

 

Pre-heat the oven for 350 F

Shift cake flour, corn flour, milk powder, salt and baking powder. Set it aside. Combined the coconut milk and oil together.

In a mixing bowl mix the egg yolk and 50 grm of sugar until well combined. Add in the coconut milk and oil mixture. Mix well. Add in the flour mixture. Mix until the mixture is smooth. Set aside

In a mixer whisk white eggs + 120 gr sugar + 1 tsp cream of tartar high speed until soft peak. Add into yolk mixture, fold with spatulla .

Divide the mixture into four equal portions. Add the colors in every bowl.

Pour each of the batter mixture into an ungreased tube pan and bake for 50 minutes or until golden brown and tested the skewer comes out clean.

Remove the cake from the oven and immediately turn the cake (in the tin) upside-down, using the tin's feet (if you have a chiffon cake with feet). Otherwise, use a strong bottle, to hold the cake by sliding the bottle into the tin hole in the middle. Leave it to cool.

When it is already cool, remove the cake from the tin by using a long thin knife, loosening from the sides and bottom of the tin. Serve as is, sliced.

Quilt Love - for the love of blue

 

What made me busy lately ? yes.. right, made baby boy quilt .. !! I don't have many 'boy' color fabrics choice ; every time going to fabric store I always pick a kind of 'girly' fabrics and when I must to make for baby boy - it's not always easy to chose the fabrics. So many choice, too cute to ignore ...

 

Finally I chose 'a sea world' type fabric - ooh, I tell you .. I love it so much ; even the backing fabric choice .. The quilt size is 30x34 inch ; perfect size for baby quilt even for small kid. Since I had an extra left over fabric, I made a fabric basket too .. (thank you for my beloved friend, Chase to provide the tutorial)

 

What do you think ? isn't that cute .. ?

{the quilt is reserved ; ready for delivery}

 

** please contact me for custom order **

Matcha Macaron

Aaah, I tough my 'magic wand' is fade , since I never bake macaron for almost a year. .. surprise I still can make a perfect macaron ; you know when you talk about macaron mean you talk about "distinctive crust" and a "foot" of the cookies.  Is only 4 ingredients for sure, but there are number of ways to go wrong.  Macaron , a pretty simple cookies yet mysterious. Every thing must be perfect, time is so crucial when baking macaron - when you must to stop running the mixer, when you must to stop folded the batter etc.  But don't worry ; don't be intimidate .. just relax and bake macaron ; you will learn from your mistake.

 

Matcha Macarons

Ingredients :

1 1/2 cups whole almonds, with skin // this is work with hazelnut too

2 1/4 cup powdered sugar

3 large white eggs - room temperature ! ** MUST **

1 1/2 tsp cream of tartar

2 tbsp. of green tea powder

 

Chocolate Ganache for filling

10 ounces chocolate (62% or semi sweet) ; chopped

2/3 ounces sifted powdered sugar

3/4 cup heavy cream

2 eggs yolks

3 tbsp. unslated butter ; room temperature

 

Directions :

Line 2 baking sheet with parchment paper.

 

Divide almond and powdered sugar into half portion - Place almond and powdered sugar in food processor. Process 30 second,  until almond finely ground. Repeat the process with the remaining almonds and powdered sugar.

 

In the bowl of a stand mixer, combine white eggs and cream of tartar ; whisk on high speed until very stiff peak from 3-4 minutes.

Using a rubber spatula, gently fold about 1/3 of the almond mixture into white eggs. Fold in the remaining mixture in two more addition, just until the ingredients are completely combine. Add the green tea powder. You don't want over fold too or your will have a running batter. (use your instinct, though..)

 

Fit a pastry bag with a medium plain round tip and fill the bag just a half of bag, don't put too much batter. Pipe 1-inch circle onto baking sheet. Let sit at room temperature for 1 hours, this allow the macaron to develop their base on the bottom {signature foot}

 

Preheat oven to 325 F - bake for 10 to 12 minute, transfer the baking sheet to wire racks and let it cool completely on the pans. Filled the shell with chocolate ganache or any kind of buttercream you prefer.

 

 

 

Making Chocolate Ganache

Combine the chocolate and powdered sugar in a heatproof bowl.

In sauce pan over medium heat, bring the cream to a gentle simmer. Pour the hot cream over the chocolate, stir until sugar is dissolved.  Heat, stirring until the chocolate is melted and the mixture is smooth. Remove the bowl from the heat.

Whisk the yolks in a small heat proof bowl. Pour about 1/2 cup of the melted chocolate mixture into the yolk. Pour the tempered mixture back into the pan of chocolate and whisk to combine. Add the butter and stir until smooth. Pour the hot ganache through a fine mesh sieve ito a clean heatproof bowl.

 

Use the ganache immediately