IMG_6690have you ever looked at someone’s bake and go “hmmm, i’m sure i can do the same”? this is how i felt for this bake (๑•́ ω •̀๑) i was so intrigued by this cake but it did not turn out the way the original cake was intended to be… (つω⊂* )…. gua gua…. but hey, this was so fun because it truly turned out marbled (i think i ended up zebra-ing the cake.. you know what i mean?) … i’m a firm believer of slicing bakes only when you want to eat it but this one, oh my.. i was so curious with each and every slice (#⌒∇⌒#)ゞ
所谓,无敌是寂寞的。。而我最大的敌人,乳名“自以为是”也陪伴了我多年。。
老自以为是,天下无敌,什么都逃不过我的手掌心。。
这蛋糕一看下去,觉得难不了偶。。谁知,“自以为是”又不请自来,上门做客。。
呃。。这个蛋糕,还真有够“败笔:了
{(-_-)}

Recipe adapted and translated from White Garden

Ingredients (makes a 22cm chiffon cake)

IMG_66965 egg white
90g sugar
few drops of white vinegar
10g corn starch

5 egg yolk
75g water
60g odourless/colourless vegetable oil
90g low protein flour (cake flour)

1 tsp matcha (green tea) powder
2 tbsp strawberry jam + 1 tsp red yeast powder
1 tbsp black sesame powder
1 tbsp hot chocolate powder (NOTE: this is NOT cocoa powder)

食材 (可做一个22厘米戚风蛋糕)

蛋白                 5 个
糖                    90g
白醋                少许
玉米粉             10g

蛋黄                 5 个
水                    75g
无色无味菜油  60g
低粉                 90g

绿茶粉                    1 tsp
草莓酱+红鞠粉     2 Tbsp +1 tsp
黑芝麻粉                1 Tbsp
巧克力粉                 1 Tbsp (注:这并非可可粉,而是热巧克力饮料粉)

Directions/方法:

IMG_6694–  beat egg yolks briefly and mix in oil
蛋黄打散,加入油打匀

– add in water, incorporate well, then sift in flour. mix well till batter is not lumpy
加入水混合均匀,筛入粉类拌成蛋黄糊

– divide egg yolk batter into 5 equal portions. keep one portion as original batter, and add green tea powder, red yeast powder + strawberry jam, black sesame powder and hot chocolate powder into the rest of the portions RESPECTIVELY
蛋黄糊分5份,其中4份分别加入草莓酱+红鞠,绿茶粉,芝麻粉还有巧克力粉

– place a few drops of vinegar into egg white and beat till foamy. add in sugar and corn starch in a few additions and beat till stiff peak
蛋白+醋打至粗泡沫,分次加入糖和玉米粉打至干性发泡,即是蛋白霜

– divide egg white meringue into 5 equal portions and fold in gently into the above 5 portions of egg yolk batter
蛋白霜也平均分成5份,再分别和已经混合好的那5份蛋黄糊混合均匀,即成5种颜色味道的蛋糕糊

– alternate different colour batter into chiffon pan using the “zebra-cake” method i.e. spooning batter by the tablespoon into the pan
把5种蛋糕糊以做斑马戚风的方式,也就是一汤匙一汤匙的层叠法勺入中空模具,直到全部颜色的蛋糕糊用完为止

– lightly tap the pan on the bench to remove air bubbles and bake for 45 mins in preheated oven of 180 degrees C
轻轻敲模具震出大气泡,烤箱预热180度,45分钟左右

– invert cake to cool completely before unmoulding
烤好后取出倒扣,待凉脱模

*note/注:
– you can add and mix a teaspoon (or two) of water into the green tea powder, black sesame powder and hot chocolate powder so that it becomes a paste. this makes it easier to mix in the paste into the egg yolk batter
可以先在绿茶粉,芝麻粉还有可可粉里面加一两勺水混合成糊状,那么在混合蛋糕糊时就比较容易了

Personal notes/温馨小贴士:

IMG_6692– i used full cream milk instead of water, and organic coconut oil instead of vegetable oil
我用了全脂牛奶替代水,以及有机椰子油替代菜油

– my bad… i added 1 tbsp of red yeast powder instead of 1 tsp
人老啦。。 看走啦。。。应该是1小匙,却加了1大匙的红鞠粉

– my cake was baked for 38 mins in 180 degrees C oven
以180度的烤箱,我的蛋糕只用了38分钟就烤好啦

 IMG_6687my ugly ugly chiffon cake.. but like what Chef Kevin Chai said.. who cares if it’s ugly so long it’s tasty (๑^っ^๑)

Pollution index: 173 (unhealthy)

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(0) Comments

  • Cheryl - Bakingtaitai (June 6, 2014)

    Simply love this colourful chiffon cake! Each piece is unique and so arty! Best of all, colours are formed by using natural ingredients, LIKE LIKE LIKE!!!

  • Jozelyn Ng (June 6, 2014)

    我觉得你的有你的美,她的有她的美。最重要,好吃就可以咯!戚风,我普通的都不是很成功,所以,我来你家吃这个这么colourful的戚风,就好咯!

  • Ann Low (June 6, 2014)

    好看好看!颜色分明,不错嘛!

  • Fion@轩宏妈 (June 6, 2014)

    哪里的丑啊?很有抽像画的感觉,不错啊

  • DG (June 6, 2014)

    Like what you told mine earlier, your this chiffon cake is definitely a piece of art work. Love it!

  • Mel (June 6, 2014)

    Hi Victoria
    All marbled cake does not come to the same pattern…..I still find yours looks good. Yeah….who cares…as long as it taste good.

  • Jenny (June 6, 2014)

    双色对我来说已了不起了…你还做出漂亮的5色…历害喲!!

  • Veronica (June 6, 2014)

    A very unique marbling effect in your chiffon cake. Like what Mel said, no two marbling effect are the same. Thanks for sharing.

  • Sonia aka Nasi Lemak Lover (June 6, 2014)

    Love your new blog layout ! Ya, you are right, who cares the look, so long it tasted good! well done.

  • lena (June 7, 2014)

    i understand when you said that you sliced up all the slices just to see all of its patterns. i may do that too! Not that ugly as what you thought la..i think they look wonderful!

  • kristy (June 7, 2014)

    Oh my goodness, this is such gorgeous marble cake ! i love the idea with the natural colouring. Kudos lady !
    Enjoy & have a fabulous weekend.
    Blessings, Kristy

  • Nami | Just One Cookbook (June 7, 2014)

    How fun! All the flavors in one chiffon cake – the marble pattern looks very beautiful too!

  • Joyce (June 8, 2014)

    Hi Victoria,
    What a lovely, pretty and happy looking chiffon cake! All colours are from natural ingredients too, awesome!

  • conallegro (June 12, 2014)

    Hi Victoria,
    May I know where do you purchase the 红麴粉 ( red yeast flour)?
    Wonder where I can in Singapore…Thanks!
    Jenlene

    • Victoria Bakes (June 12, 2014)

      Hi Jenlene, i bought this in taobao.com. apologies, i\’m not very sure where you can purchase this in singapore as i haven\’t bought it there before, but try phoon huat or Bake King.

      • conallegro (December 15, 2014)

        Thank you Victoria! Forgot to thank you…. Paiseh

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Victoria Bakes – Baking into the Ether