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Posts Tagged ‘chiffon’

Coconut Flour Banana Chiffon Cake

September 1, 2013 2 comments

I’ve been observing numerous foodblogs and their abstinence to grains.

A Grain-Free diet, as they call it, is a diet devoid of grains. This includes things like rice, barley, oats, etc.

To summarize, ALL the flours in my pantry, be it rice flour, wheat flour or corn flour unmitigatedly  breach this grain free diet.

“So what the heck are you supposed to bake with?” screamed the baker in me.

Well, take it easy, Because baking is still possible without the above mentioned flours. Days after days of blogstalking activities revealed that almond flour (almond being a nut, not a grain), and coconut flour (coconut is a fruit), are the top favourites amongst the grain-free dieters.

And since i live in the tropics where coconuts are aplenty. I am using coconut flour on this grain free adventure

 

coconut flour banana chiffon cake 1

but WHY ???? you ask. Aren’t grains good for you? Aren’t they full of fiber? Don’t they reduce the risk of heart diseases.

Well, i guess there are two sides to every story.

The followers of a grain free diet believe that:

1. Grain are inflammatory food due to its high starch content.
Grains that are refined have higher inflammatory index than unrefined grains. So a white flour is more inflammatory than a whole wheat flour.

2. Grain contain phytic acid which binds minerals and prevent absorbtion.
This pretty much means that you won’t be able to fully and effeciently absorb the minerals that the grains boasts about.

3. Grains are linked to tooth decay.
High starches in grain is a breeding ground for bacterial growth in your mouth.

There are probably a more extensive list of the detrimental effects of grains. But I’ll leave it up to you guys to research into it on your own. My brain is starting to hurt just by highlighting the three points above. I guess i could never look into health advisor as an occupation.

coconut flour banana chiffon cake 2

Sugar Free Coconut Flour Chiffon Banana Cake with blueberries

Makes two ramekins

5 grams coconut flour
1 egg yolk (preferable organic)

10 grams coconut oil

10 grams coconut milk

60 grams ripe bananas, mashed

1 egg white

a handful of frozen blueberries

Preheat oven to 165 C (330 F).

Mix egg yolk, mashed banana, coconut flour, oil, and milk into a bowl. Stir till you get a smooth batter

Beat egg white till stiff peak.

Fold egg white into banana batter

Transfer batter into ramekins

Drop blueberries on the batter

Bake for +- 20 minutes or till the cake turns a golden brown

 

 

Swiss Roll With Mixed Berry Jam

March 6, 2012 5 comments

Beside the New Year’s Day, we Chinese also celebrate another occasion known as the Lunar New Year. The exact date for this celebration is not fixed.

I haven’t got the slightest clue how or what the date calculation is based upon, but it usually lapses from the conventional new year just by a couple of weeks.This year, the Chinese New Year was observed on 22 January 2012.

Which means on top of Christmas and New Year, our holiday season is somewhat extended. Of course, this also means the holiday bulge from the festive eating usually lingers a while longer with us.

Anyways,

Back to Chinese New Year.

It is a common practice for families and friends to send hampers of foodstuff amongst each other during this season. It’s almost like gift exchanging at Christmas.

Usually wrapped in transparent decorative plastic, we are able to see through into the goodies and treats that lay inside each hamper. As a kid, I used to gawk at the goodies neatly assembled within, and however tempted, I never dared to rip any one open without the consent of my parents.

My eyes would “lock” on the items that suited my fancy, and when the day came for the hamper to be unwrapped, I would go straight for these items.

So fast forward to twenty years later, I was visiting my parents’ home this January for Chinese New Year when my eyes locked on fancy jar of jam within a hamper that they had received.

A tall jar of “All natural”, “100% fruit”, “no sugar added” jam.

And like so many years, i still couldn’t bring myself to help myself to it without first asking for permission. Feeling like the kid i was years and years ago, i expressed my longing toward the said jam. And my parents, being the generous souls that they are (bless them!) pushed the entire basket of treats my way, and proclaimed me as its new owner.

I reached home that night, grabbed a spoon from the kitchen and did a taste test. I thought it tasted pretty good. I reversed the spoon, and using its handle (No double dipping!) scooped a tiny amount and popped it into the husband’s mouth.

And what other people valued “no sugar added”, he considered “sour”.

And the “100% fruit”?, he dismissed as “gritty with all the berry seeds”.

Convinced that it was a bad jar of jam, I chucked it to the side door shelf of the refrigerator, where it took up residence for the next one month.

Finally this morning, i decided to act upon it.

I baked a cottony, soft, chiffon swiss roll, and spread the controversial jam into it.

Good enough to eat on its own, the jam was just supplemental. And if you were as fussy as the husband, you could do exactly what he did and scrape away all the jam and worked just on the cake.

I brought the Swiss roll to work. And it seemed like the good and mature people at work were kinder to the jam.

No one made any unfavourable remark.

Because in all fairness, the jam is NOT bad at all,

It’s just that i happen to live with a man with a rather under-developed, child-like palate.

Chiffon Swiss Roll with Mixed Berry Jam

* Recipe to follow

 

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