Pumpkin Chiffon cake

More pumpkin stuff...

Ingredients:

Egg 4

Flour 50g

Sugar 80g

(Sourdough Starter 20g)

Pumpkin puree 100g

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This is a variation of my sourdough chiffon cake. It's as light and airy as the original sourdough chiffon cake. But with a bit more moisture, and of course, the sweet pumpkin flavour and pretty colour. ;D

We had it with my recent favourite, hazelnut praline cream. Pumpkin and hazelnut went really well. It was another 'wow' moment... ;)

Banana Chiffon Cake - Sourdough -

Ingredients:

Egg 4

Flour 50g

Sugar 80g

Sourdough starter 20g

Banana 1 (mashed)

I've been making lots of breads recently, but clearly not enough cakes. Last weekend I finally got a withdrawal syndrome, and had to do something about it...

So.., I made banana cake! :D

This is not one of those moist dense type ones (I like them too!), but it's rather light and super soft. I used my Sourdough Chiffon Cake recipe and added mashed banana before folding in the flour.

When I took the cake out of the oven, I had to put my nose on the cake... the smell was irresistible...

I love love love chiffon cake because it's so ridiculously light that after you had a big slice or two you  don't feel heavy. It's perfect for someone greedy like me who wants at least two slices when it comes to cake...

I had some with plenty of unsweetened cream. 

Chiffon cake with sourdough starter

Lately I am addicted to both making and eating this cake...
It's incredibly light. So light that it seems to melt in the mouth.

I've been testing out chiffon cake recipes that requires no oil. Instead of oil, I decided to use my starter to achieve that nice bit of moisture in a chiffon cake sponge.

I also tried to reduce as much sugar as possible without losing the sweetness and volume. I started off with 90g of sugar but I managed to reduce it to 60g. I think that's probably the limit since the 60g sugar sponge slightly lost its height compared to 90g one, but still tasted really good.

Ingredients:

Egg 4

Flour 50g

Sugar (white or brown) 90g-60g

Starter (strawberry or banana) 20g

Vanilla extract or other flavours of your choice

1. Preheat the oven to 180ºc. Separate the eggs. Add half the sugar to the egg white and the rest in the yolk.

2. Beat the egg white and sugar until it's reached just before stiff peak.

3. Beat the egg yolk and sugar until fluffy, add starter and mix just enough to combine them all (don't mix too much).

4. Sift flour into 3. Mix until there is no flour.

5. Fold 1/3 of meringue gently into 4. Continue the same process two more times.

6. Pour the mixture in the tin. Turn the oven down to 160ºc and bake for 30-40 minutes.

You need a bit of attention when you fold meringue in order not to knock the air out, but otherwise, it's quite simple. And when you see the well risen cake in the oven, it's sure to put a big smile on your face;D

I love Love LOVE having this cake with fresh whipped cream! They just go so well together!

This one was the one I made for Easter.

Mixed spice sponge and a thick layer of cream...

I can (and do) easily have a couple of big slices of these. :D 

Pandan chiffon cake

This is another delicious pandan cake recipe. Unlike the pandan pancake (the one I made on the other day!), Pandan chiffon cake has a very light texture, which almost feels like melting in your mouth.

I added coconut flakes to give an even more exotic kick to the cake. Honestly, pandan and coconut work so well. They're best mates to each other!

As long as you prepare the eggs properly, making chiffon cake isn't hard.  Make sure that you mix the eggs well with an electric mixer so that the cake will rise well and have a very nice delicate texture.

To see the recipe, visit The World of Sweets Recipes, Indonesia.