Mango Chiffon Cake

(A) 
5 egg yolks 
40g castor sugar 
110 g cake Flour 
1/4 tsp baking powder 
80 ml milk 
80 gm mango puree - fresh or from phoon huat 
60ml corn oil 

(B) 
5 egg whites 
40g castor sugar 
1/2 tsp cream of tartar 

Hand beat the yolks with sugar with a whisk. 
Add in milk and mango puree to mix well. 
Mix in the corn oil to mix. 
Add in sieved flour with the baking powder. 
Mix well. Set aside. 
Using mixer, beat egg whites, cream of tartar and sugar, high speed till it is stiff. 
Mix in the egg yolk mixture gently and gradually. 
Pour into medium size chiffon tin and bake 50-60 mins till done at 170C. 
Invert tin to cool well before removing.

By Traveller

Pandan Chiffon Cake (no coconut used)

Ingredients: 
(A) 
4 Large Egg Yolks 
70g Castor Sugar 
1/4 tsp Salt 

(B) 
85ml Corn Oil 
115 ml Pandan Juice 

(C) 
150g Cake Flour 
1 tsp Baking Powder 

(D) 
4 Large Egg Whites 
70g Castor Sugar 
1/2 tsp Cream of Tartar 

Note: Blend 8 pandan leaves with water in blender to get pandan juice 

Method: 

1. Preheat oven 170C - 180C. 

2. Sift (C) twice, set aside. 

3. Cream (A) until sugar dissovled using hand whisk. Add in (B) in the order listed. Mix well after each addition. 

4. Fold in sifted flour and mix well. 

5. Beat egg whites until frothy, add cream of tartar and beat till soft peaks. Add sugar and beat till stiff peaks. 

6. Fold 1/2 of the egg whites into egg yolk mixture, gently with a rubber spatula until just blended. 

7. Pour yolk mixture (step 6) into the rest of egg whites, fold it gently with rubber spatula until blended. 

8. Put batter into a 20cm chiffon cake pan, bang the pan on a hard surface to release the bubbles and bake at 170C - 180C for 40 - 45 minutes or till cooked. 

9. When the cake is cooked, remove from oven immediately and give it another bang on a hard surface. Then invert the cake to cool. Remove the cake from the cake pan when it is completely cool.

By Irene Chin

Lemon Yoghurt Cranberries Chiffon Cake

Ingredients 
(A) 
4 egg yolks 
40g castor sugar 
1/4 tsp salt 
40g corn oil 
120g plain yoghurt 
2 tbsp lemon juice 
80g dried cranberries (I used Craisins, Ocean Spray) 
zest of 1 lemon 

(B) 
120g Cake flour 
1/2 tbsp Baking powder 

*Sift 2x 

(C) 
5 egg whites 
50g castor sugar 
1/2 tsp Cream of Tartar 

Method 
1) In a bowl, using hand whisk, whisk yolks and sugar till sugar dissolves. 
2) Add oil and salt, whisk and add yoghurt, lemon zest and lemon juice. Stir well. 
3) Fold in sifted flour, cranberries and mix well. 
4) In another bowl, using an electric mixer, beat till the whites are frothy. Add in Cream of Tartar and beat till soft peaks. 
5) Add in sugar gradually and beat till stiff peaks. 
6) Fold in 1/3 of the whites into the yolk mixture using a rubber spatula till incorporated. 
7) Pour the mixture to the remaining egg whites and fold in gently till incorporated. 
8.) Pour the batter into a 21cm chiffon tube pan. Bang the pan on the table to get rid of bubbles. 
9) Oil a piece of aluminium foil and cover the pan loosely. Bake at 170 deg.C for 10mins. 
10) Turn down the temperature to 160 deg.C and bake for 10mins. Lift up the foil to check the surface of cake, bake for another 10mins. 
11) Insert a skewer to check if cake is done. Remove the foil and reduce the temperature to 150 deg.C and bake for a further 5 to 10mins to brown the surface. 
12) Remove from the oven and invert the pan. Remove the cake from pan when it's completely cooled. 

*Note : I'm using a convection oven. For convention oven, preheat and bake at 170 to 180 deg.C for 40 to 45mins. 

**Note : Goes very well with a cup of Earl Grey or English Breakfast Tea.


by reirei

Banana Chiffon Cake recipe

Ingredients 
(A) 
4 egg yolks 
40g castor sugar 
1/4 tsp salt 
50g corn oil 
130g mashed bananas 

(B) 
120g Cake flour 
1/2 tbsp Baking powder 
1/8 tsp Baking soda 

*Sift 2x 

(C) 
5 egg whites 
40g castor sugar 
1/2 tsp Cream of Tartar 

Method 
1) In a bowl, using hand whisk, whisk yolks and sugar till sugar dissolves. 
2) Add oil and salt, whisk and add mashed bananas. Stir well. 
3) Fold in sifted flour and mix well. 
4) In another bowl, using an electric mixer, beat till the whites are frothy. Add in Cream of Tartar and beat till soft peaks. 
5) Add in sugar gradually and beat till stiff peaks. 
6) Fold in 1/3 of the whites into the yolk mixture using a rubber spatula till incorporated. 
7) Pour the mixture to the remaining egg whites and fold in gently till incorporated. 
8.) Pour the batter into a 21cm chiffon tube pan. Bang the pan on the table to get rid of bubbles. 
9) Oil a piece of aluminium foil and cover the pan loosely. Bake at 170 deg.C for 10mins. 
10) Turn down the temperature to 160 deg.C and bake for 10mins. Lift up the foil to check the surface of cake, bake for another 10mins. 
11) Insert a skewer to check if cake is done. Remove the foil and reduce the temperature to 150 deg.C and bake for a further 5 to 10mins to brown the surface. 
12) Remove from the oven and invert the pan. Remove the cake from pan when it's completely cooled. The surface will feel abit wet but it will be dry after exposing to the air. 

Result : Moist cake with rather even browning.


by reirei

PANDAN CHIFFON CAKE

100 g PrimaFlour Top Flour (*)
1 tsp Baking Powder
1 tbsp Pandan Juice (**)
100 ml Coconut Milk
4 Egg Yolks
50 ml Corn Oil (***)
¼ tsp Green Colouring
5 Egg Whites
¼ tsp Cream of Tartar
100 g Castor Sugar
Pinch of Salt

Instructions
Preheat oven to 170°.

Extract pandan juice from finely pounded pandan leaves and add to coconut milk.
(**) I did not use pandan juice but used about 1 tsp of pandan paste instead.

Add egg yolk, 50 g sugar, oil, colouring and salt to the coconut mixture. Mix well using hand whisk.
(***) I reduced the oil to about 35 gm or ml instead of all the 50 ml.

Sift PrimaFlour Top Flour and baking powder and fold into mixture. Mix until smooth. Set aside.
(*) I did not use Prima's Top Flour but I used whatever flour I have at home. So for the first time I baked this, I use part PH's topflour and part cake flour. Second time I bake, I used all HongKong flour.

Beat egg whites and tartar at high speed until formy. Add remaining 50 g sugar and
beat until stiff.

Add 1/3 beaten egg white to the yolk mixture and mix using a hand whisk.

Slowly fold in this mixture to the remaining 2/3 of beaten egg whites.

Pour mixture into an ungreased 18cm chiffon tin and bake for about 50mins.

Turn tin over on a cake rack to cool before loosening cake.


by BM ( http://bakingmum.blogspot.com/2007/11/pandan-chiffon-cake-ii.html)