Raspberry Rose Chiffon with Raspberry Buttercream

I remember seeing this recipe from Swee San's blog awhile back, I knew at that point that I will try that recipe out. Just that I didn't know when haha. :D Okay, back up ... I am talking about this lovely recipe, Raspberry Rose Chiffon Cake.

Not only is the taste is so special, it is such a uniquely elegant flavor that even my picky sisters were impressed. Thanks to Swee San of course...quite the pastry chef! You can hope over to her post to see how she create this lovely recipe. 

I made changes to the recipe since I wanted mine to fit into my 21 cm tube pan. And instead of using whipped cream, I made buttercream for the frosting since I needed to transport it out for a gathering, I wanted a more stable topping. And since I use raspberry jam, I presume the raspberry will be more intense verses the fruit puree itself. In turn I reduced the sugar level as well to maintain the proper sweetness of this cake.

Ingredients for Raspberry Rose Chiffon (Makes a 21 or 22cm tube pan)

5 egg yolks

10 g dried rose buds

70 ml fresh full cream milk

40 g homemade raspberry jam (store bought is fine)

50 ml corn oil

40 g caster sugar

pinch of salt

125 g cake flour

1 tsp baking powder

5 egg whites

90g caster sugar

Method: 

• First of all, removed the calyxes of the dried rose buds.

• Then places the rose buds into a blender and chop up the rose petals into fine flakes. 

• In a large mixing bowl, add in these blended rose flakes, follow by egg yolks, caster sugar, milk, raspberry jam, vegetable oil and salt.

• Give that mixture a good stir to combine everything together evenly using a whisk.
• Once the mixture is smooth, sift in the cake flour. Again mix well till the mixture is smooth and no lumps.
• Preheat the oven to 170C. Prepare a 21/22cm tube pan. (DO NOT USE non-stick pans)
• In another mixing bowl add in the egg whites in. Start beating it at high speed and gradually add in the caster sugar. Continue beating till the meringue reaches stiff peaks.

• Gently fold in the whites into the egg yolk mixture in 3 separate mixtures till all is well combined and the colour is uniform and no visible white lumps.

• Pour the batter into the tube pan. Then using a tooth pick or chopstick, give the batter a good swirl to remove any air pockets that might be trapped in the batter.

• Bake in the preheated oven for 30 minutes or till the cake tester comes out clean.
• Remove the tube pan from the oven and invert it to cool. Let cake to cool completely before removing from mould.
• Once baked, let cool and remove from pan. Set aside for now while you work on that raspberry buttercream.

Recipe for Raspberry Buttercream

Basic Vanilla Swiss Meringue Buttercream (makes ~2cups)

2.5 oz egg whites (~120g)
2.5 oz caster sugar (~120g)
1/4 tsp salt
bean scrapings from 1/2 of a vanilla bean

250g unsalted butter, cut into 2” chunks, room temperature

100g homemade raspberry preserve / jam (store bought is fine too)

Method: 

• Prepare a double boiler with a gentle simmer. In a heat proof bowl, combine egg whites, sugar and salt into it. Mix well but no beating is required. Place the bowl over the double boiler and placing a candy theremaketer to monitor the temperature. 
• Stir once in awhile to prevent the egg white from curdling at sides. Aim to to have the temperature reached at least 146F / 63C for food safety reasons. 
• Once the temperature is reached, remove from heat and beat it till it is silky white. Add vanilla extract and mix well. If the mixture is still hot, place it over a bath of ice water to cool it down.

• Add the butter chunks one piece at a time and continue to beat while doing so. Continue to beat till all the butter has been added and the buttercream is smooth and silken. 

• Use about 1 cup for the cake while you can chill the rest in the fridge for use in future.
• Add in the raspberry jam and beat well till smooth. Chill if necessary if the buttercream is a little too soft. 
• Use it to frost on the cooled chiffon cake as desired. And decorate the cake of course. ;))

There you have it. Just like your favourite chiffon cake recipe, this cake ain't as complex as it sounds. :)

Made this cake for a gathering with my sisters. It was so well received, and everyone said it's such a special flavoured cake. It's fruity, it's floral, it's pleasure to both taste and smell. 

My blog post is never complete without having a closer look of the cake...yeah a sliced version please!

Checkout the fluffy soft interior of the cake.And that sweet pinkish colour is love! 

Trust me, the combination of flavours is the in thing right now. And this combo is awesome. I can't wait to try out combos like Earl Grey Lavender or ....Chocolate Chilli? Maybe not. :P

Have a good week ahead all!

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gedang Coconut Cream Chiffon

There is an endless possible combinations as to what kind of flavours you can come up with on creating your cakes. Just looking at those cakes selling at cafes and bakeries nowadays, some flavours can get really exotic, like candied bacon, chocolate chilli and even my recent attempt of Mango Sticky Rice cupcakes. :D 

Today I am sharing with you guys yet another new creation from,...ahem me again. :P Well, eating the same stuff for too many times can get a little boring. Just a little twist and tadah! A whole new world...I mean cake! This time, my chiffon is ....~drum roll~ ... gedang Coconut Cream Chiffon!

Who would have known...two really aromatic ingredients coming together and making another awesome end product...yum. I was really pleased that this chiffon turned out so well, even my two little "critics" said "It so good Mum!". And that made me decide I should blog this recipe...yeah, I'm quite easy to convince. :P Anyway...the ingredients are real simple, pretty much what you can find in your pantry.

Ingredients for gedang Coconut Cream Chiffon (Makes a 21cm / 22cm tube pan)
 

130g cake flour
5 egg yolks
90g caster sugar
100ml coconut cream (not coconut milk, it needs to be thick)
40ml organic coconut oil
1/2 tsp salt
2 medium-large ripe gedangs, peeled and mashed

5 egg whites
50g caster sugar

• Prepare two large mixing bowls. One to contain the egg yolks and one for the whites.

•  I usually use my KA to beat the whites, while I will mix the egg yolk mixture by hand.
• Add the 90g caster sugar to the egg yolks and beat the mixture. It should look like this:

•  To speed up the process, beat the mixture over a double boiler. Making sure the bottom of the mixing bowl is not touching the hot water. And the water should be barely simmering.

•  Continue to beat the egg yolk mixture by hand until it becomes thicker, doubled in volume and lighter in colour. You can see the colour difference with these two photos. ;)

•   Next add in the coconut cream and coconut oil. Mix well.

•  Mix well till well combined. Next you add in the mashed gedang and vanilla essence. Again mix well. Lastly, sift in the flour and mix well. 
• In the meantime, preheat the oven to 170C and prepare a 21 or 22cm tube pan.
• Now you beat the egg whites with the remaining 50g caster sugar. Beat till stiff peaks.

•  In 3 separate portions, gently fold in the egg white mixture into the egg yolk mixture till all is combined.
• Pour the batter into the tube pan.

•  Now you need to do that all important step. Insert a tooth pick and give the batter a few good swirls to rib of any big bubbles inside.

•  Bake in the preheated oven for 28-30 minutes or till the tester comes out clean.
• Once bakes, remove the pan and invert the pan to cool completely before removing it from the pan. This is crucial, make sure you let it cool completely before putting it back up right.

 While the cake was out to cool, my house was like super aromatic! I have to admit the coconut cream and oil was the key to make this cake so fragrant. :9

The texture was really good too. Not mushy feel, fine texture and light with evident gedang and coconut flavor in each bite. So much love. :9 Would totally use this as a cake base too next time. ;)

Do try this out next time instead of just your usual gedang flavored chiffon. Add a little of the coconut goodness and make it just a little special and most importantly tastier, I guarantee. ;)

  

Have fun baking and good luck to all the kiddos that are having exam these few days!

 

 

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Chestnut Chiffon Cake

Oh I know, every time I return to this blog of mine, I seem to be dusting off plenty of cobwebs and dust, haha! Sorry guys, will try harder! Never fear, I am back with this all so delicious chiffon recipe to redeem myself, heehee :P Anyway, this Chestnut Chiffon recipe has always been my to-do list and since my MIL gave me a packet of chestnut she bought from her recent trip to Thailand, kind off kick start it. Plus ever since I tasted a Mont Blanc cake from Lady M, I was hooked and vowed to bake a chestnut cake myself.

I remember last time chestnut used to be so uncommon in local grocer except for those mobile stalls where old school uncles will roast those yummy chestnuts in charcoal. I would be drooling every time I walk pass and smell those super fragrant roasted chestnuts! (I still do when I see one haha!) But nowadays Singapore import so many ready to consume chestnuts in convenient packaging in many major supermarket! Joys! But somehow I just didn't get myself to buy some to bake...lazy as usual haha! Thanks to MIL! Oh yes, don't really fancy those paste form in cans because the though of other stuff could be mixed in just doesn't appeal me at all haha!

Recipe for Chestnut Chiffon Cake (makes 20-22cm tube size pan)
Egg yolk mixture
70g egg yolk
70ml water
70ml vegetable oil
125g chestnuts (from those ready consume packs)
40ml milk
100g top flour/ cake flour
 
Egg white mixture
190g egg white
95g caster sugar

Chestnut buttercream (optional)
200g Swiss meringue buttercream (cold) (I followed Bravetart's recipe, please refer to link)
60g ready to consume chestnuts
40ml cold heavy cream

• In a blender, add 125g of the chestnut and 40ml of milk. Zap till very fine crumbs or smooth, depending how chunky you want your cake to be.
• Preheat the oven to 160C and prepare a tube pan of 20/21/22 cm.
• In a large mixing bow, add egg yolk, water, oil and mix well. Add the pureed chestnut and stir till all is incorporated. Lastly, stir in the the cake flour with a whisk and making sure there is no lumps when all is combined.
• In a separate mixing bowl, add in all the egg whites and beat till foamy. Gradually add in the caster sugar and beat till mixture reaches stiff peaks.
• Add in 3 separate portions of the egg whites to the egg yolk mixture till all is incorporated and no visible white lumps.
• Pour cake batter into tube pan. Use a tooth pick or chop stick to run through the batter to release any air or bubble trapped inside.

• Bake in the preheated oven for 30-33minutes till the cake tester comes out clean or with very fine crumbs.
• Remove cake from oven and invert to cool completely before unmoulding.
• Once cake is completely cooled, remove from pan and slice up to serve.
•  
• To make the chestnut buttercream, combine all three ingredients in together in a blender and zap till smooth. Pipe the chestnut cream over the cooled chiffon as desired.

I cannot start to tell you how much I love this cake. It was literally love at first bite...yum! So light, soft, moist, fluffy and delicious, I can cry eating it hahaha! And it would definitely be a bonus if you make the buttercream too. :) Notice that I did not blend my chestnuts till very smooth as I wanted to be able to taste bits of it when enjoying the cake...its like eating the real stuff ya? Haha!

There, a shot of the sliced wonderful chiffon cake, haha! So yummy! Do try this...I can guarantee that you will not be disappointed. An ace of a chiffon cake. ;)

Okay guys, I better sign off and get my dinner ready! Till we meet again, eat well & be merry!

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