Indonesian Vanilla Chiffon Cupcake

These chiffon cupcakes are soft, moist and loaded with vanilla flavor…they melt in your mouth…and yes, perfect for any occasion.

I was approached by Nilsen-Massey to review one of their latest products, Ugandan Pure Vanilla Extract or Indonesian Pure Vanilla Extract…I decided on the Indonesian Vanilla as it was described “as perfect for high-heat applications and for its strong flavor with woody, smoky notes”.

Please note that I received the sample of the product free of charge for review purpose and I was not financially compensated for this post, all the opinions are completely mine own based on my experience.

In this recipe I separated egg whites from the yolks, therefore, I thought it was a great opportunity to share “How to Separate Eggs and Whisk” with you, as this video is part of the, “Better Your Bake” campaign.

Nielsen-Massey extracts are my favorite. I have been using them sinceI  was introduced to it years ago…and yes, they have a variety of extracts that can accommodate all your baking needs.

– Why should you make these Indonesian Vanilla cupcakes?

Not only these cupcakes are perfect for any occasion, most importantly you can eat them plain or dress them anyway your heart desire…

– How these cupcakes taste?

They are light, super soft and melt in you mouth, and yes, they can be store in the refrigerator for days  in airtight containers without loosing its texture.

– Can I use different size?

Absolutely, you can use the conventional cupcakes liner, any size, just make sure to adjust the baking time.

– Ready for the recipe?

Ingredients:

  • 5 large eggs (total weight of approximately 300g) separated, (make sure the bowl with egg white does not contain any trace of grease)
  • 60 g vegetable oil (I used sunflower)
  • 55 g milk
  • 1 teaspoon Indonesian Vanilla Extract
  • 80 g cake flour
  • 1 pinch salt
  • 10 g white vinegar
  • 85 g sugar

Method:

Preheat oven at 325oF.

Place the vegetable oil in a small pan, heat (low) the oil until approximately 70oC (simmering). Remove the pan from the heat and add the sifted flour in the oil, mix well to form a thick paste.

Add the milk to the flour mixture and stir, then add the egg yolks one at a time, mixing well into the batter.

Add the vanilla extract and the salt, the mixture will resemble a pancake batter.

In a large bowl of a hand-held mixer or stand mixer whisk the egg white with the vinegar until large bubbles form. Add the sugar slowly into thirds. Whisk until medium/firm peaks form. Do not over beat, the meringue should be shiny and form soft but firm peaks.

Add about ⅓ of the meringue to the egg yolk mixture and mix gently until all the egg white is incorporated to the batter.

Pour the egg yolk mix to the remaining meringue and fold gently until all the egg white is combined to the batter. Do not over mix.

Scoop the batter into paper lined cups about ⅔ way full.  Tap gently the cups (or tray) to remove air bubbles.

Lower the temperature to 300oF and bake in water bath for 35 to 45 minutes or until the cake is cooked throughout.

Remove pan from the oven and carefully place the cupcakes on a wire rack to cool completely.

Frost the cooled cupcakes as desired. Best to keep them in the refrigerator until time to serve.

– More cake recipes? Check these out…

Did you know that vanilla is derived from a species of orchid? According to Wikipedia, vanilla is the second most expensive spice after saffron. There are three major species of vanilla, Madagascar and Indonesia produce two thirds of the world’s supply of vanilla.

Thank you for visiting Color Your Recipes…have a colorful week!




Mocha Chiffon Cake

Light and airy cake made with chocolate and a hint of coffee…perfect for the afternoon tea or make it elegant by decorating as you like.

I have been baking lots of cake lately and chiffon cake still one of my favorites…it is so easy and stays fresh and moist for days…depending on my mood I serve the cake with fresh fruit, some confectionary sugar or when needed I dress the cake with fresh whipped cream or layers of ganache.

The combination of flavors is unlimited, chocolate, coffee, orange, lemon, strawberry, vanilla… just to give some examples.

– What is chiffon cake?

Chiffon cake is very light, airy and fluffy cake made mainly with vegetable oil, eggs, sugar, cake flour and any liquid from milk to juices.

– What is the method used for chiffon cake?

Chiffon cake does not use any baking agent or butter, only vegetable oil and egg whites beaten into meringue as a leavening agent.

– Why should you make chiffon cake?

Because the texture is super soft, light and moist and almost melts in your mouth. Moreover, you can make it with all kind of flavors and serve plain or with any kind of frosting you desire.

– Why you should not be intimidated by chiffon cake?

There is really no secret…just mix the egg yolk portion with all the liquids and flour, set aside and beat the egg white to meringue until the soft-stiff peaks forms…fold gently and bake…

In my opinion the trick is to beat the meringue to the right stage and fold correctly…other than these two steps, there is really nothing scary about the baking the perfect chiffon cake or any kind of foam cake.

– Should we look at the recipe?

Ingredients:

  • 4 large eggs separated (make sure the bowl with egg white does not contain any trace of grease)
  • 60 g vegetable oil (I used sunflower)
  • 60 g milk
  • 1 teaspoon instant coffee
  • ½ teaspoon vanilla extract
  • 65 g cake flour
  • 15 g cocoa powder
  • 1 pinch salt
  • 6 g white vinegar
  • 80 g sugar

Method:

Place a tray with water in the oven and preheat oven at 325oF.

In a small bowl, mix cake flour, cocoa powder and salt, set aside.

Add the instant coffee into the milk, stir until all the coffee granules are dissolved.

In a medium bowl, stir together egg yolks, oil, milk with coffee, vanilla extract. Add the sift the mix of cake flour, cocoa and salt to the egg yolk mixture. Mix well until smooth and all the flour is well incorporated, resembling a pancake mix batter.

In a large bowl of a hand-held mixer or stand mixer whisk the egg white with the vinegar until large bubbles form. Add the sugar slowly into thirds. Whisk until medium/firm peaks form. Do not over beat, the meringue should be shiny and form soft but firm peaks.

Add about ⅓ of the meringue to the egg yolk mixture and mix gently until all the egg white is incorporated to the batter.

Pour the egg yolk mix to the remaining meringue and fold gently until all the egg white is combined to the batter.

Pour the batter into a 7 x 4 ½ inch angel cake pan and spread evenly. Gently tap the pan against the counter to remove excess of air bubbles. Bake at 325oF for 30 minutes and lower the temperature to 300oF and bake for another 15 minutes.

Remove cake from the oven and invert the pan (turn the cake upside down) and place on a cup or any surface so the cake is suspended. Let it cool completely before removing the cake from the pan.

Remove the cake by gently running a thin spatula around the pan releasing the cake. Run the spatula along the base to remove the cake completely from the pan.

Decorate as desired.

– Looking for more cake recipe? Please check the recipes below…

Did you know that chiffon cake is a kind of foam cake? Foam cakes are basically made with eggs, sugar flour and very little oil. These cakes are light and airy due to the egg whites which are beaten separated from the egg yolks.

Thank you for visiting Color Your Recipes…have a colorful week!




Guava Swiss Roll

This soft and delicate chiffon base cake rolled with a layer of guava jam is super delicious, an exotic fusion between Latin and Asian…all in one bite.

– Why this guava swiss roll is different?

The recipe is a mix of Asian inspired chiffon cake filled with the very popular Latin American guava jam/paste., and the combination is a sweet and distinct guava jam in between a super soft and moist chiffon cake.

– Guava paste/jam?

Well, back in Brazil we used to have all sort of desserts with guava paste (goiabada) in cakes, pies, cookies, donuts you named it, and it could be by itself or with cheese, yes, you read it right, cheese…which it’s called Romeo and Juliet…the combination of the sweet guava paste and the saltiness of the cheese is amazing…it really wakes your palate…with all this said, when I saw the guava jam in my refrigerator I got the inspiration to use as a filling for the cake roll.

– Can I make this roll is advance?

Absolutely, you can make a couple of days in advance, store in the refrigerator and remove two hours before serving and let it reach room temperature or serve it cold. The cake is delicious accompanied by a cup of tea of coffee.

Ingredients:

  • 3 large eggs separated (make sure the bowl with egg white does not contain any trace of grease)
  • 45 g vegetable oil (I used sunflower)
  • 45 g milk
  • ½ teaspoon vanilla extract
  • 60 g cake flour
  • 1 pinch salt
  • 6 g white vinegar
  • 60 g sugar

Method:

Preheat oven at 275oF.  Line a 9 x 13 inch (23 x 33 cm) jelly pan with parchment paper.

In a small bowl, mix cake flour with salt., and set aside.

In a medium bowl, stir together egg yolks, oil, milk, vanilla extract. Add the sifted mix of cake flour and salt to the egg yolk mixture. Mix well until smooth and all the flour is well incorporated, resembling a pancake mix batter.

In a large bowl of a hand-held mixer or stand mixer whisk the egg white with the vinegar until large bubbles form. Add the sugar slowly into thirds. Whisk until medium/firm peaks form. Do not over beat, the meringue should be shiny and form soft but firm peaks.

Add about ⅓ of the meringue to the egg yolk mixture and mix gently until all the egg white is incorporated to the batter.

Pour the egg yolk mix to the remaining meringue and fold gently until all the egg white is combined to the batter.

Pour the batter into the prepared baking sheet and spread evenly. Gently tap the pan against the counter to remove excess of air bubbles. Bake at for 20 minutes or until a toothpick inserted in the middle of the cake comes out clean. Remove cake from the oven and transfer it with its parchment paper onto a wire rack and let it cool.

In the meantime, add a little water to the guava jam, and cook until smooth. Let it cool.

Assembly

To peel off the parchment paper, place another piece of parchment paper or silicone mat on the cake with a pan, flip the cake and remove the parchment paper from the cake.  Place the parchment paper again on the cake and flip the cake one more time. Remove the silicone mat of the parchment paper.

Roll the cake from the short end and let it settle for 10 minutes. Unroll the cake and spread a layer of guava jam (or any of your preference), gently re-roll the cake back while peeling the parchment paper off. Cut the edges from both sides.

Transfer to a serving plate. Serve at room temperature or chilled.

– If you enjoy this recipe, you might want to take a look at these…

Did you know that guava is rich in vitamin C and dietary fiber? Because guava contains high amount of pectin it is commonly used to make jams, paste, preserve.




Double Coconut Cake

If coconut is your thing, you will love this recipe of double coconut cake.  It is coconut in every layer of this cake. Creamy coconut cream in between moist coconut cake.

I love coconut, but somehow I do not bake often with it…cannot explain…well…I just put an end to it with this double coconut cake. Double?  Yes, there is coconut milk in the white cake and coconut milk as well as shredded coconut in the filling.

This cake was adapted from Desserts Magazine, Issue 13, I halved the recipe and instead of using round pans, I used a jelly pan, cut into three and layered making a rectangular cake. The original recipe has a third layer of frosting, I decided to skip and just covered with more coconut pastry cream and coat with toasted coconut to give some crunchiness.

The size of this cake is just perfect for a small gathering or for an intimate dinner. By not covering the whole cake, exposing the layers, make this cake very…very…I don’t have the word for it…but somehow elegant and rustic at the same time.

 

Ingredients:

Coconut Cake

  • 1 cup sifted cake flour
  • 1 teaspoon baking powder
  • ½ teaspoon salt
  • ¼ cup unsalted butter, room temperature
  • ⅔cup granulated sugar
  • 1 teaspoon vanilla extract
  • ½ cup coconut milk
  • 2 large egg whites, room temperate
  • 1 pinch cream of tartar

 

Coconut Pastry Cream

  • ½ cup milk (I used non-fat)
  • ½ cup coconut milk
  • 2 tablespoons granulated sugar
  • 2 large egg yolks
  • 1 tablespoon corn starch
  • ½ tablespoon all-purpose flour
  • ½ tablespoon unsalted butter
  • ½ teaspoon vanilla extract
  • 1 cup sweetened shredded coconut

Method:

Coconut Cake

Preheat oven to 350F and prepared a 10 x 15 inch size jelly pan.

Sift the flour in a small bowl and add baking powder and salt.

In another bowl beat the butter with half of the sugar until light and fluffy.  Add the vanilla extract and the coconut milk, continue mixing under low speed. Add the flour mix and mix gently with a spatula, just until the flour mix is combined.

In a clean bowl, beat the egg white until foamy.  Add the cream of tartar and continue beat on medium high until soft peak forms. Turn the speed to high and slowly add the remaining sugar until firm, and glossy peaks form.

Gently fold a third of the meringue into the cake batter until combined, then fold in the remaining of the meringue until well combined. Do not over mix.

Spread the cake batter on the prepared jelly pan, smoothing with the spatula.  Bake for approximately 15 minutes or until a wooden stick inserted in the center comes out clean.

Remove the cake from the oven and invert on a wire rack. If parchment paper was used, peel off the paper and let the cake cool completely.

 

Coconut Pastry Cream

While the cake is cooling, in a small bowl whisk together egg yolks, corn starch and flour until a smooth. Set aside.

In a small saucepan combined the two milks, sugar and salt.  Cook until the mixture comes to simmer. Pour slowly into the egg mixture by whisking constantly.  Pour the egg yolk mixture back to the pan and cook over medium heat, whisking constantly until it thickens and comes to a boil. Remove from the heat.

Add vanilla extract and butter, mix gently until the butter melts. Add the shredded coconut and mix until well combined. Place the cream in a bowl and cover with a plastic wrap, press it onto the surface to prevent a “skin” top form. Let it cool and refrigerate until chilled, at least 2 hours.

 

Assembly

Divide the coconut pastry cream into approximately 3 portions. Cut the cake into 3 identical size and spread one portion of the cream into the first layer of cake, alternate with the cream and cake layer and finish with a layer of cream.

Sprinkle toasted coconut onto the cream layer. Refrigerate for at least 1 hour.  Serve cold.

If you enjoy this delicious double coconut cake you might want to try An Asian inspired dessert for Pandan Infused Coconut Milk with Sticky Rice.

Thank you for visiting Color Your Recipes…have a colorful week !




Sponge Cupcake

The recipe calls for cake flour and corn flour therefore these sponge cupcakes are super light and soft. They can be serve plain or with a dollop of cream, jam or even yogurt.

Lately I have been craving for sweets, not the really sweet sweets, something light and yet sweet. After searching on the internet for a while I saw a few recipes for sponge cupcakes and decided to adapt the recipe from here.

This recipe is very simple and easy, and the cupcakes are really light.  You can always add some whipped cream and fresh fruit on top of it, color it as your palate desire.

 

Ingredients:

  • 2 eggs
  • 4 tablespoons sugar
  • 2 tablespoons honey
  • 40 g cake flour
  • 20 g corn flour
  • 1 tablespoon milk
  • 1 tablespoon butter
  • ½ teaspoon vanilla extract
  • 1 pinch tartar

Method:

Pre-heat oven to 350F

Separate the egg yolk from the egg white.

In a medium bowl, sift together cake flour, corn flour and salt.

Beat the egg white until foaming, add tartar, beat a little more and slowly add 2 tablespoons of sugar until soft peaks form. Set aside.

Beat the egg yolk with 2 tablespoons of sugar, honey and vanilla extract until reach a pale yellow.

Mix approximately 1/3 portion of the egg white into egg yolk mixture, mix well gently with a spatula, add in approximately ½ portion of flour mix, always gently, add another 1/3 portion of the egg white into the batter and the flour mix. Finally add the last 1/3 portion of the egg white to the batter.

Add the milk and the melted butter to the batter, always gently to not deflate the egg white.

Pour the batter into paper cups (8 medium muffin’s size). Bake at 350F for approximately 15 to 20 minutes

Remove the cupcakes from the oven. Cool on the rack and serve.

If you enjoy this easy and simple recipe for sponge cupcakes, you might want to take a look at Black Forest Swiss Roll recipe.

Thanks for visiting Color Your Recipes…have a colorful week!




Cotton Soft Cheesecake

This is a recipe for a very light cheesecake, it is inspired by Japanese cuisine. The cheesecake is literally a cake, there is no crust like the conventional cheesecake. The cake is served with a layer of orange glaze.

 

I have made this kind of cottony cheesecake before, this time I decided to make it small, really small…and topped with orange glaze.

If you have not had a chance to try this cheesecake, I urge you to give this try…it is very different from the “classic” cheesecake…the texture of this cheesecake is very light, so light that almost melt in your mouth…there is no crust, therefore is it a “cake”.

This recipe was adapted from Table for 2…I mainly adjusted the ratio.

 

Ingredients:

  • 45 g sugar
  • 2 eggs separated
  • Pinch of cream of tartar
  • Pinch salt
  • 10 g butter
  • 84 g cream cheese
  • 60 ml of milk
  • 20 g cake flour
  • 16 g corn starch
  • ½ teaspoon vanilla extract

 

Orange Glaze

  • 2 tablespoon marmalade
  • 1 teaspoon lemon juice
  • ½ tablespoon water

Method:

Preheat oven at 315F. Prepare the pan by covering with parchment paper.

In a small bowl sift together the cake flour and corn starch.

Melt cream cheese, butter and milk over a double boiler. Cool the mixture. Fold in the egg yolks. Add the pinch of salt and vanilla extract. Add the flour mixture and mix gently until well blended.

Whisk egg whites with cream of tartar until foamy. Add in the sugar and whisk until soft peaks form.

Fold in approximately 1/3 of the egg white into the cream cheese mixture and mix gently with a spatula just all the ingredients are incorporated. Add the remaining of the egg white to the cream cheese mixture and again, fold in very gently and not deflating the egg white. Pour the batter into the prepared cake pan.  Place the cake pan in a tray and add hot water.

Bake the cheesecake in a water bath for approximately 45 to 50 minute or until set and golden brown.

Turn off the oven and leave the oven door slightly open for 10 minutes.  Remove from the oven and gently remove the cheesecake from the pan.  Let it cool completely before adding the glaze.

Orange Glaze

Place all the ingredients in a small pan.  Heat over medium by mixing constantly until the marmalade is all dissolved.  Remove from the heat and let it cool.

Pass the glaze through a mesh.

Cover the cheesecake with the orange glaze. Refrigerate for a couple of hours before serving.

Serve cold.

If you enjoy this Asian inspired cheesecake, you might want to take a look at Pumpkin Cream Cheese Cake or Yogurt Cake with Blueberry recipes.

Thank you for visiting Color Your Recipes…have a colorful week!