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Sunday, April 3, 2016

Recipe: Chiffon Sandwiches


Hi everyone~

Actually it took me a while to decide on the title of this post. 

"Chiffon and sandwiches? What on earth!" You must be thinking? 

Haha! 

As pictured above, it's a chiffon cake which is sliced in the middle for stuffing. 
I like to see this as a cross between Swiss roll and Hokkaido cupcakes. 

Wait, let me explain..


I love to eat Swiss roll, but I hate to bake one!

Yes, for that fear of cracking when rolling the delicate sponge cake. >:(

So I've tried to make chiffon cakes like this before..


Slice the chiffon into half before spreading. 

Not bad ya? :D 


But recently, I was inspired by Hokkaido cupcakes!


Like this (source)! 


So I simply bake a chiffon using my trusted chiffon recipe from here.

Then I make a cut on a piece of sliced cake, and stuff cream cheese into it! 
Top with fruits to make it nicer :D 


By the way this is a houjicha (roasted green tea) chiffon! 

I got the powder from Matchaya and the flavour and aroma was so good! 


If you're not a big fan of cream cheese of cream, try this!

I baked a matcha chiffon and stuff it with azuki beans! 
One of my favourite food combination is definitely matcha and azuki! 


I love baking chiffon so much! 

It's so ligh and fluffy~ 

Much healthier compare to other types of cake as well. Most importantly, my family loves the chiffon that I've baked. ^^ 


The matcha powder is from Matchaya. Not the best I've tried. Will recommend their houjicha powder more. :) 

Ingredients:6 egg whites3 tbsp caster sugar1 tsp cream of tartar80 g flour1/8 tsp salt5 egg yolks2 tbsp caster sugar50 g cooking oil (I use canola oil)80 ml milk + 2 tbsp matcha/houjicha powder
Method:1. Preheat oven to 170 degree Celsius.
2. Use a large clean mixing bowl, without any trace of oil or water, beat the egg whites with an electric mixer then add cream of tartar, follow by sugar in three batches, beat well between additions. Continue to beat until stiff peaks form.
3. Mix the flour and salt. Combine well and sift. 
4. Whisk the egg yolks with sugar. Add in the oil follow by milk (with the powder dissolved). Mix well.
5. Sift the flour mixture into the egg yolk mixture in 3 batches. Mix well before each addition.
6. Fold in the beaten egg whites into the egg yolks batter in 3 different batches. 
7. Pour the batter into a 23cm chiffon pan and bake in the preheated oven for 40 minutes.Remove the cake from the oven. Invert on a wire rack and let it cool completely.


Enjoy this special way of having your usual chiffon cake! ^^

ps: follow me on Dayre (@lirongs) for more instant updates and of course updates on my home renovation and wedding planning journey! ^^

Love,
Lirong. 

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