Home Recipe Bake Black Sesame Chiffon Cake

 

Low Sugar Coffee Chiffon Cake Recipe

This cake is specially dedicated to an OLD baby boy that was born on 67 years ago, exactly 33 years earlier than my OLD baby Camus. Now, the OLDer baby has diabetes and cannot consume much sugar. Everytime I bake a cake, he will complain that my cake is tooooooooo sweet. To cater for his needs, I change my chiffon cake recipe to low sugar version, I choose coffee flavour because... besides my mummy, the one that he cannot let go and cannot survive without is COFFEE...and yes, the "he" I mentioned here is my lovely daddy! It has been long time I want to come out with low sugar version cake, pastry, and etc, and being lazy is my natural instinct. Dad's birthday is a good reason for me to start my low sugar recipe. Ingredients5 egg yolks (about 85g)10g sugar75g hot water + 10g instant coffee (mix well)1tbsp coffee paste70g corn oil120g cake flour 5 egg whites (about 200g)45g sugar1/2tsp cream of tartar Method (step by step picture here)1. Add sugar into egg yolks, immediately whisk with hand whisk until pale and light.2. Add in corn oil, mix well.3. Add in coffee water and coffee paste, mix well.4. Sift in flour, stir until well combined. You will get a thick mixture now.5. Whisk egg white with electrical hand mixer at low speed until big bubbles form, add in cream of tartar.6. Continue whisk from medium to high speed until small bubbles form (egg white is foamy and white in color now).7. Slowly add in sugar in few badges, continue whisk at high speed until soft peak formed.8. Add 1/3 of meringue into egg yolk mixture, mix gently with hand whisk until well combined. You will get a light mixture.9. Change hand whisk to rubber spatula, fold in 1/2 of the remaining meringue. GENTLY fold with egg yolks batter until 50% combined (you will still see white meringue now).10. Add all remaining meringue and fold GENTLY with spatula again until well combined (your mixture should be very light and volume now).11. Pour batter into chiffon pan. Using satay stick / chopstick, run around baking pan side and then draw curly pattern all the way in the middle and bang pan on counter top to remove big bubbles. Level the surface and bake in preheated oven at 160C with fan forced for 45 minutes or until cooked.12. When cooked, remove from oven and invert chiffon pan immediately to prevent shrinkage. The pan must remain inverted until fully cool.13. To remove chiffon cake from pan, carefully run the pan outer, inner and bottom side with thin spatula or knife. Invert pan to remove cake on big serving plate. At first I was afraid the cake will shrink after reduce half of the sugar quantity, but I am very happy to see the cake turn out very nice. For taste wise, my dad able to accept this sweetness level by finished 1~2 pieces of the cake. Even though the level of sweetness has reduce, but the coffee fragrance did brought me a "Yes, delicious!" comment from all the other family members. I am very happy to say that I had successfully make a low sugar birthday cake for dad this year, wish him happy birthday, healty and properous day ahead!

 

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The picture shows the scallop I bought last week. I found it in the super market near my company (in Japan). It was a fresh scallop, 120yen each, but I get it for the price of 60yen (about RM2.20) after 50% of discount. After wash, I cooked it together with the shell directly above the gas, the shell acts as my cooking pan and the scallop was my main dish Wink . While it was about 80% cooked, I added soy sauce to the scallop and ate with rice after cooked.  
Black Sesame Chiffon Cake PDF Print E-mail
Written by Administrator   
Thursday, 20 October 2011 16:34
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BlackSesameChiffon_4Me: God, help me! Please raise my chiffon cake high high, and hold it tight!
God: Girl, this is not the way of making chiffon cake, you need more practise.

Arrrrhhhhh! Another dissapointment when baking chiffon cake. Why? Why? Why? ... Why my chiffon cake doesn't rise up high? What happened to it? Problem with my egg york mixture? Egg white? Or my mixing method? Oven temperature? Baking time? ...

I can't give myself an answer, bake chiffon cake is a tough job to me, my chiffon cake always sink after removed from my smart oven.

However, the cake tasted good, but I am not satisfied with the texture and moisture of it. It might be due to short baking time or during the mixing process.

BlackSesameChiffon

BlackSesameChiffon_2

BlackSesameChiffon_3

Seem like I really need to practise more. I will bake it again, perhaps, more study is needed before proceed to the next one. Recipe will be shared after I have successfully make the new one.


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Comments   

 
#6 MnY - Yong SH 2012-06-25 13:56
Hi Anna, thanks for your advice, I will remember your them and try it again next time. :cheer:
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#5 Anna 2012-06-23 21:14
1-donot over beat egg white or cake turns out dry. But yes, you do have to beat to peak - just do not over beat.

2- the moment u take it out from the oven straight away turn it upside down and leave it until it is totally cool b4 u turn it up again. Guarantee it will not collapse.
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#4 MnY - Yong SH 2011-11-26 13:18
Thanks for your suggestion, will try to work hard on the egg white to get stiff peak the next time i make. Hope it works. :lol:
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#3 Mel 2011-11-14 10:06
Hi, I was looking for Black Sesame Chiffon cake and I came upon you. I had the same problem when I started to bake chiffon cake before. The only main thing is just make sure when you beat the egg white first beat to soft peaks, gradually add in sugar and beat to STIFF Peaks! Then you will be okay. I used medium eggs. Good luck to you
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#2 MnY - Yong SH 2011-10-24 09:10
hi Delia, thanks for your comment. I think I do not use folding method, but "cut in" method. I will try it again and hope will be successed this time. :-)
Large egg also another concern? Hmm...will go to buy large egg, I use medium size... :sad:
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#1 delia 2011-10-21 08:08
Hi, make chiffon cakes with large eggs, turn upside down straight after coming out from oven. Egg whites need to be beaten properly and using folding method to fold into egg yolk mixture. Hope you will be successful in making chiffon cake.
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