I know, i know, majority of you would probably feel repulsed by yet another sugar free, gluten free baby food.
But i feel the need to post this recipe, namely because it’s a recipe I’ve developed myself.
After rounds and rounds of trial error, I’ve finally came up with a cake recipe i really loved.
A cake recipe that’s subtly sweet and soft as can be.
Considering that this is an entirely sugar free (refined/unrefined, synthetic/natural), this is quite a breakthrough. No stevia, no xylitol, or any of that fancy sweeteners was used here.
The goodness came from ripe bananas.
Working with my sugar free constraints, I also wanted to come up with a frosting that’s equally healthy for these cupcakes. For days, I find myself sometimes staring into blank space. I just couldn’t think of something that’s naturally sweet and is thick enough to pipe.
Then the idea hit me. avocadoes! At first I was skeptical, I didnt know whether blended avocadoes would be too watery. I also thought that avocadoes would be too tasteless as a frosting. That’s when i decided to drop in some medjool dates in. And boy, did it work like a charm! and most importanly, baby Caitlyn loves it!
Sugar Free, Gluten Free Chiffon cake with Avocado Date Frosting
Makes 3 of the above star shaped cupcakes
15 grams rice flour
5 grams sago flour
1 organic egg yolk
8 grams olive oil
11 grams raw almond milk
60 grams banana, mashed
1 organic egg white
Preheat oven to 170 degree celcius.
In a bowl, mix the yolk, raw almond milk, bananas, and olive oil together. Sift in the flours.
Beat the egg whites till stiff peaks.
Fold the egg whites into the banana mixture.
Pour into mold and bake till golden brown (+- 20 to 25 minutes)
1 medjool date
With a blender, blend the avocado and the date together.
Using a piping bag, pipe onto cupcakes.
Here i am, dusting off the layers of dirt that has piled on this old, deserted blog.
If anyone is still reading this blog, i am sorry for the long leave of absence.
Anyways, here is me trying to make up for lost time..
Let’s get things rolling, because time’s a wasting!
Today, i made a Yam flavored Chiffon cake.
Soft, fluffy, sponge like cake, artificially flavored (whoops!) with yam paste.
Yes, yes, i should have known better than to use something artificial. But It’s been such a long time since i baked something, and i figured i shouldn’t be to ambitious.
Yam paste is actually this thick liquid that has both the yam flavor as well as its unmistakable rich shade of purple. All i did was just to tip a couple of drops of it into the batter, and voila, instant yamm-iness!
There’s the cake in its mold.
And, there is the cake out of the mold…
As you can see, i am not exactly an expert at unmolding cakes. I pretty much skinned the gorgeous golden brown top layer off this cake (Hence the brush, needed to dust off all the crumb deluge).
Love the pastel purple shade. It makes me feel all princess-y ! 🙂
Yam Chiffon Cake
115 grams cake flour
25 grams sugar
75ml coconut milk (again, i used the instant one)
60 grams oil
About 5 drops of magical yam paste
5 egg yolks
7 egg whites
1/4 tsp salt
1/2 tsp cream of tartar
100 grams sugar
1. Sift the cake flour. Add the sugar. Whisk them together.
2. In another bowl, mix the coconut milk, oil and the magical yam paste together.
3. Slowly, stir the mixture into the flour mix. Add the egg yolks and combine. Set aside.
4. In yet another bowl, beat egg whites, salt and cream of tartar till foamy. Slowly add the sugar, beat till the egg whites form stiff but not dry peaks.
5. Gently fold the egg whites into the flour mixture
6. Pour mixture into an ungreased tube pan (my pan measures to be 20 cm on top, 15.5 cm bottom, height 10 cm).
7. Bake in a preheated oven at 160 degree Celcius (not F) for 55 minutes. Immediately invert baked cake still in pan to cool before unmolding.
Truth be told, i had no intention to make this chiffon cake at all.
It all started when i was too lazy to head to the grocery store to buy some WHITE glutinous rice flour. And i happened to know that a friend was going to do her groceries anyway. I decided to take advantage of the situation, and asked her if she could pick it up for me.
Being a doll that she is, she came back with my glutinous rice flour.
But the black one, instead of the white.
I suppose, i could have gone to the grocery store and asked for an exchange.
But like what i said, i was too lazy to go to the grocery store.
So i made this black glutinous rice flour chiffon cake instead.
This chiffon cake is really popular in the Asian countries. It is soft, airy with bits of aromatic grits from the black flour.
That saved me a trip for the exchange.
But i still needed my white glutinous rice flour.
Because i wanted to make this.
This chinese dessert is known as tang yuan. They are balls of white glutinous rice dumpling boiled in a sugar syrup infused with ginger.
You can fill these dumplings as you want. But the popular ones revolve around red bean paste, ground peanut and black sesame paste.
I decided with the black sesame paste for this.
Black sesame seeds <not the afore mentioned black glutinous rice flour>, were toasted and ground, mixed with sugar and butter to form this filling.
While encasing the filling with the dumpling dough, you might want to make sure that the surface is smooth and is crack free, or they will burst open while cooking.
Hmm, black specks of deliciously messy, ground sesame against white dough balls…
Taken from Ancoo Journal
4 Egg yolks
1/4 tsp Salt
50g Coconut cream (Kara brand)
2 tbsp Corn oil
30g Plain flour
55g Black Glutinous rice flour
1/4 tsp DA Baking powder
4 Egg whites
1/4 tsp Cream of tartar
Sift plain flour, black glutinous rice flour and DA baking powder together and set aside.
Whisk egg yolks, salt and sugar together until sugar dissolved.
Mix corn oil and coconut together till combined and add to the egg yolks mixture, mix well and add flour ingredients into it and stir batter until smooth.
Whisk egg whites and cream of tartar till frothy. Gradually add in the 50g sugar and whisk till peak form.
Lower speed and slowly pour the egg yolks mixture into it. Stop machine and use a rubber spatula to fold mixture until well combined.
Pour batter into two mini moulds.
Bake at preheated oven at 160C for 25 mins and 150C for another 15 minutes.
Then switch temperature to lower grill and bake chiffon cake for another 5 minutes.
Remove chiffon cake from oven, invert mould onto table.
Allow the cake to cool completely before removing the cake from the mould.
Taken from Rasa Malaysia
8 oz. glutinous rice (sticky rice) flour
180 ml water (3/4 cup water)
1/4 cup black sesame seeds
1/4 cup sugar
1/2 stick unsalted butter (1/4 cup or 4 tablespoons)
Ginger Syrup (姜茶):
5 cups water (reduced to 4 cups after boiling)
1 cup sugar
4 oz. old ginger (skin peeled and then lightly pounded with the flat side of a cleaver)
1/2 teaspoon sweet osmanthus (optional)
2 screwpine leaves or pandan leaves (tie them into a knot, optional)
Lightly toast the black sesame seeds over medium fire until you smell the aroma of the black sesame seeds. Please take note that the sesame seeds will start popping when they are heated, so use your lid to cover. Don’t burn the black sesame seeds; transfer them out and let cool as soon as they smell aromatic.
Use a mini food processor to grind the black sesame seeds until they become fine. Transfer the ground black sesame into a wok, add sugar and butter and stir well to form a thick paste. If they are too dry, add more butter. Dish out and let cool in the fridge. (This will make the filling easier.)
In a big bowl, mix the glutinous rice flour with water until it forms a smooth paste and no longer sticks to your hands. Divide it equally into 16-20 balls (depends how you like the size, the bigger the size, the easier it is to do the filling). Flatten each ball in your palm, and then use a pair of chopsticks to pick up some black sesame paste and lay it in the middle of the flatten ball. Fold the edge to seal the dumpling. Lightly roll it into a ball shape using both palms, very gently and delicately. Set aside.
Prepare the ginger syrup by boiling the water. Add the ginger and screwpine/pandan leaves (optional) into the water and boil for 10-15 minutes with medium heat. Add sugar and sweet osmanthus and boil for another 5 minutes. Lower heat to simmer and reduce to about 4 cups of water. Add more sugar to taste if you like.
Heat up another pot of boiling water. Drop the dumplings into the hot boiling water. As soon as they float to the top, transfer them out and into the ginger syrup. Turn off heat and serve the black sesame dumplings in a bowl immediately.
I am kind of having mixed feelings about chiffon cakes. Though most of the time, i enjoy the light, cottony soft texture, of the chiffon, sometimes though, i feel like i needed something more substantial. Something with more oomph, or something richer (think dense fudgy brownies).
So i tried spicing things up with my blueberry chiffons two ways. One to have it studded with blueberries, and another decorated with fresh blueberries, whipped cream and some icing.
Fresh blueberries were folded into the batter before it was poured into the pan.
I for one absolutely adore how the blueberries peeked out of the cake, adding some colours to the otherwise plain brown cake.
A common problem with adding fresh fruits to a chiffon batter, is to have all the fruits sinking down south. Unfortunately, mine sank too. But not entirely, some lucky one managed to stay afloat, but most of them crowd within the bottom half of the chiffon.
Besides sinking, the blueberries also seemed to form mini caves around themselves. I am not entirely sure why this happens. It doesnt seem to apply only to fruits for i have seen cheese forming the same holes within breads. Anyone shed some light ?
Taste wise, the berries provide an unexpected burst of tartness, which go pretty well against the sweetness from the cake. It also added a bit of moistness. I also liked how the colours from the blueberries bled, creating splotches of purplish blue.
As the chiffon is incredibly soft, i was not left with much choices when it comes to frosting this cake.
I settled on decorating half the cake with freshly whipped cream and fresh blueberries, and the other half with white sugar icing drizzled over fresh blueberries. Both were light enough for the chiffon to handle. Fortunately.
I also left the batter plain this time. I feel like i shouldnt crowd the cake with too many things and overshadow the chiffon.
So after all that, which is my fave way of eating the chiffon?
I would say i liked my chiffon with the whipped cream. It added an extra moistness to the cake, without overpowering it. 🙂
For the recipe, i have used Kokken69‘s (Thanks so much for sharing!). She has the most beautiful pictures in her blog.
Recipe : Adapted from Kokken69
Corn Starch 5g
Grapeseed Oil 36g (or any other neutral oil e.g. canola oil)
Blueberry puree 50g
Lemon juice 6g
All purpose flour55g
Blueberry 30g (blueberry should be cut into very small pieces and dried with a kitchen towel. Best option would be dried Blueberry)
1. Heat oven using convection mode to 160C.
2. In a mixing bowl place egg yolk, blueberry puree, water, oil, lemon juice and sugar. Beat the mixture under well mixed and sugar is completely dissolved. (I do this by using a hand whip)
3. Sift flour into egg yolk mixture and mix well.
4. In a separate clean dry mixing bowl, whip egg white until foamy. Add sugar/corn starch mixture in 3 additions during whipping. Whip egg white until meringue is firm peaks.
5. Add 1/3 portion of the meringue into the egg yolk base. Use a spatula to blend egg white with egg yolk.
6.Add another 1/3 portion of the remaining meringue and blueberries into (5). Use spatula to fold egg white evenly with (5).
7. Add the remaining meringue into (6). Fold the egg white evenly with (6).
8. Pour (7) into a 17cm chiffon pan (do not oil the pan otherwise the batter will not rise).
9. Bake the cake at 160C for 30mins.
The truth is, i haven’t gotten over my cracked and sunken chiffon issues.
I have been baking and experimenting with chiffon cakes till they are ready to come out of my ears. I sent every one of the cake into the oven with high hopes each time, manipulating the temperature, and the heat source ( top vs bottom, fan or without ).
Each one has been a disappointment as they all share that undesirable cracked surface which kinda folded upon itself. And it was really heartbreaking (no pun intended) to break all that eggs into the batter of one failure after another.
I became quite obsessed with it. I think about it all the time, wondering where i have gone wrong. It was during one of these thinking sessions that it finally dawned upon me where i might have gone wrong.*cue for lightbulb moment*
From my experiments, it became quite obvious that the temperature and the heat source was not the issue. Ditto for egg whites beating and folding. I ruled each and every factor till i was left with one possibility – the BATTER. The one thing that i was sure never to go wrong.
Well, it wasn’t really the BATTER actually, it was more on the eggs, or the size of eggs. Being an avid fan of Rose Levy Beranbaum, i register my eggs in grams rather than in units. 1 egg = 50 grams. And i have followed recipes with that law without a hitch. So when the recipe calls for three eggs, i usually pop a fourth cause somehow the batch of eggs i get is unusually small. And that aha moment came when i realized that maybe, there was just too much eggs in the batter!
I scoured the net for another chiffon recipe and landed with this Red Bean Chiffon cake from Happyflour. Let me tell you something about Happyflour. She is the chiffon expert, her archive on chiffon cakes is truly amazing!
And that was when i hit my turning point. For what sat in the oven was a pretty chiffon with minimal cracks!
No more bunching, folding, cracking, ugly surfaces. No more uneven dense layer beneath the uneven surface!
Recipe (Adapted from HappyFlour) Thanks so much for sharing!
3 egg yolk
20g caster sugar
2tbsp cooking oil
75g cake flour
65g red bean paste
70g thick coconut milk
3 egg white
1/4tsp cream of tartar
60g caster sugar
1. Preheat oven to 175C.
2. Cook red bean paste and coconut milk together over low fire.
3. Set aside to cool.
4. Sift flour and salt together.
5. Use a hand whisk mix egg yolk, sugar, oil, red bean mixture and flour together.
6. Whisk until well combined. (If batter is too thick, add 1/2-1tbsp of water.)
7. Use a cake mixer and whisk the egg whites and cream of tartar till frothy.
8. Gradually add in the sugar and whisk till stiff peaks form.
9. Fold in 1/4 of the meringue into the egg yolk mixture until combined.
10.Then fold in the rest of the meringue lightly in 3 portions until well combined.
11.Pour batter into a 20cm tube pan.
12.Put into a preheated oven and bake for 40mins.
13.Remove from oven, invert cake onto table until completely cool.
14.Remove from pan and serve.
Can anyone tell me,
Why does my chiffon tops always crack?
Or why does the said top fold and bunch up upon itself and creat a dense layer on the top of the cake?
I can pretty much overlook the crack. But the inconsistency in the texture of the cake (Heavy top), buggs me till no end.
It’s not the recipe for sure, because this happens to most of the chiffons recipes i attempt.
Of course the cake can be flipped and reversed, and the denser layer now gets hidden below.
So i can hide the failures of this cake, to get somewhat decent shots.
But that doesnt erase the fact this is a letdown. Or that i am a poor baker. *whimper*
Can someone pls help me shed some light into this mystery? pretty please?
This is supposed to be a chiffon cake, but i wouldn’t go so far so as call it that.
See, this cake is a little bit height challenged, it doesnt reach out for the skies the way chiffons do.
A bummer really… i wanted to just pass it on to whoever would eat it and forget about the whole cake.
But, it is such a pretty colour.
And despite it being slightly on the denser side, it is quite counsellingly soft and moist.
So i picked up my spirit (which kinda sank along with the cake), and my camera and let the cake gave me its last best shot, literally.
As for me, i guess it’s time to really dissect the arts of making chiffon.