Rustic No-Knead Sourdough Bread

This sourdough bread is loaded with complex flavor baked from a sourdough starter that was cultivated for 21 days…super easy no-knead method.

I had made many sourdough breads in the past, and a few month ago decided to start a new sourdough starter. Since sourdough culture varies from location to location…I wanted a starter from our new (not so new) place.

I browsed through internet and came up with 20% whole wheat flour mixture with bread flour. It all started with 10 g of the flour mix plus 10 g of water (bottle), and after many feedings and pampering the sourdough starter and 21 days later I was content with what I got. It might have taken longer that usual as the weather was cold.

This recipe was a composition from mainly two YouTube videos, Full Proof Baking and Bake with Jack.  If you are into making sourdough bread, I highly recommend these videos as I learned a lot and use their techniques when baking bread.

– Why using sourdough starter?

It seems that baking bread with sourdough starter is healthier than using the conventional bread yeast due to the bread’s prebiotic content, therefore easier to digest.

– What is sourdough starter?

Sourdough starter is a culture of wild yeast found in flour. Like any fermented food, sourdough bread is fermented using lactobacillus. The combination of wild yeast (found in flour) and lactic-acid bacteria is what makes the dough rise.

– Is sourdough bread easier to digest?

Scientists believe that the prebiotic content in sourdough bread may improve gut health and ease digestion. Moreover, gluten levels are lower in sourdough bread as compared to traditional yeasted bread.

– Are you ready to try baking sourdough bread?

This particular recipe uses 80% hydration…meaning that I used 80 g of water for every 100 g of flour.

Ingredients:

  • 200 g mature sourdough starter (100% hydration)
  • 400 g bread flour
  • 300 g water
  • 10 g salt

Method:

In a medium bowl whisk the bread flour and water until all the water is totally incorporated into the flour. Cover and let it rest for about 2 to 3 hours, this is called autolyze.

Add the sourdough started to the dough and mix until the starter is completely mixed to the dough. Use the stretch and fold method around the bowl, approximately 50 times. There will be gluten forming.

Cover the dough and let it rest for 30 minutes.

Add the salt and mix again using the stretch and fold method until all the salt is incorporated into the dough.

Rest for 30 minutes. Spray the counter with a little water and place the dough on it.  Laminate the dough and fold into thirds, twice. Place the dough back into the bowl and cover.

Rest for another 30 minutes. Spray the counter with a little amount of water and place the dough. Stretch and fold the dough to the center, 4 times around it. Place it back to the bowl and cover.

Rest for 45 minutes and repeat the stretch and fold the dough to the center.

Rest for 45 minutes. Place the dough over the moist counter and fold and coil the dough twice.

Rest for 45 minutes and repeat the fold and coil.

Rest for 45 minutes.  Sprinkle flour on the counter and on the top of the dough. Flip the bowl on the counter and let the dough fall on the flour surface.

Pre-shape the dough by stretching and folding to the center of the dough.

Flour well the banneton and place the dough seam up.

Place the dough in the refrigerator overnight, uncovered.

Next morning, pre-heat oven to 475oF with a tray of water.

In the meantime, boil more water.

Flip the dough from the banneton to a floury surface. Using a soft brush, gently brush off excess of flour. Make the cut on the dough and spray with water. Place the dough into the hot oven.  Carefully add the boiling water to the tray. Close the oven door.

Spray more water on the dough every 3 minutes, 3 times. After 15 minutes of baking, remove the water tray and the parchment paper underneath the bread. Lower the temperature to 375oF, bake for another 20 minutes.

Remove the bread from the oven and let it cool on a wire rack. Make sure the bread is completely cool before slicing.

– Looking for more bread recipe?

Check these out…

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




Air Fried Yuca

These air fried yuca are like French fries…great as a side dish…crispy on the outside and creamy on the inside.

I grew up eating “mandioca frita”, which translates into fried yuca…of course at that time it was fried using hot oil like the traditional French fries…the texture of the yuca, which is boiled before frying is rich, creamy, slightly nutty and sweet…denser than French fries, but equally delicious.

– What is yuca?

Yuca is called “mandioca” in Brazil, a very popular root vegetable, super common in Brazil.  As a matter of fact, tapioca is made of yuca starch.

– How is yuca prepared?

Yuca can be prepared the same way as potatoes…boiled, fried, mashed…and toasted as it is “farofa”, a side dish for meats, feijoada (black bean stew), poultry (as stuffing).

– What is the difference between mashed yuca and mashed potatoes?

Both are root vegetables rich in carbohydrates…If you like mashed potatoes, you must try mashed yuca. Mashed yuca has a slightly “chewier” texture than mashed potato, it is super creamy, nutty with a hint of sweetness…

– Why yuca is wrapped in wax?

Apparently, the layer of wax is to protect the root in order to preserve it and extending its shelf-life… which it not seeing in Brazil due to its popularity. Nevertheless, just remove the was when peeling the yuca and you are good to go.

– Where can I buy yuca root?

You can find yuca in most of the Asian and Latin grocery stores, and occasionally in the frozen section, which the yuca comes peeled and cut.

– Ready to try this new root?

  • Actually, there is no need for recipe…just a few steps to follow…
  • Peel the yuca root by removing all the wax and the dark brown skin.
  • Cut into pieces of approximately 2 inches.
  • Boil in water with salt until the yuca can be pierced with a fork.
  • Drain well, remove the hard-fibrous stems in the center of the cooked pieces.
  • Place the cooked yuca in a bowl and toss olive oil, salt and pepper to taste.
  • Air-fry at 365oF for approximately 15 minutes or until the edges are golden brown, tossing in between cooking.
  • Serve hot/warm.

– Care for more Brazilian recipe?

Check these out…

Did you know that yuca is a staple food in many Countries? Moreover, it is the third largest source of carbohydrates food followed by rice and corn.

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




Chicken Mashed Potatoes Pie

This is a simple and super tasty chicken pie using mashed potatoes (freshly made or leftover) as a topping.

– What to do with leftover mashed potatoes?

Making chicken pie…yes chicken pie and you do not have to worry about making the crust…this is a way to create a totally new dish using leftover mashed potatoes…

– Why you need to make this pie?

Because it is super delicious and so easy to put together, especially if you have leftover mashed potatoes.

– What else can I add to the chicken?

Be creative, add olives, bell peppers, celery, carrots, peas, mushrooms…as you see you can pretty much add what you crave for…

– Want a creamy filling?

Sure, add cream cheese to the chicken or a touch of fresh cream

– Did I convince you to try this recipe?

Here we go…

Ingredients:

  • 2 chicken breasts, boiled and shredded
  • 1 medium onion, chopped
  • 3-4 garlic cloves
  • 2 tomatoes, seeds removed and chopped
  • ⅓ – ½ cup fresh parsley, chopped
  • 1 ½ tablespoons olive oil
  • Sat and pepper to taste
  • Leftover mashed potatoes or freshly made
  • Shredded cheese of your choice, I used mozzarela

Method:

In a frying pan add the oil in medium heat, then the garlic and onion, stirring until golden brown.

Add the shredded chicken and sauté for a minute.

Add the tomatoes and cook until the tomatoes are incorporated into the chicken.

Add salt and pepper to taste.

Toss the chopped parsley and mix well with the chicken.

Remove from the heat and set aside.

Assembly:

In individual ramekin or oven safe bowl, place a layer of the chicken filling. Then a layer of cheese.

Cover the cheese and chicken filling with mashed potatoes and finally another layer of cheese.

Bake in a preheated oven of 350oF for approximately 20-25 minutes or until the cheese is golden brown.

Serve hot/warm.

– Looking for more chicken recipes? Check these out!

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




Spicy Peach Cream Cheese Dip

This is a super delicious and easy appetizer made with simply cream cheese, peach jam, mustard and horseradish.

I first tasted this dip in a friend house and since then I always make when entertaining, first because it is super easy, and second because everyone that tasted likes it…

This is such a simple dip or spread made with only a few ingredients…the combination of spicy, sweet and creamy is amazing…and the fun part is that you can adjust it all based on your taste…

I love to see the face of my guest when they try this dip for the first time…a mix of surprised (WOW) and what is in it? When I tell then, they are like…oh yes, I taste the horseradish…and they go for more and more.

– Why you need to try this dip?

Because it is super simple and so delicious…a crowd pleaser…and only uses a few ingredients.

– Can I adjust the recipe?

Of course…like it sweeter? No problem, use more jam. Care for more heat? Yes, add a bit or a lot more horseradish. Want it fat-free or low-fat? Absolutely, use fat-free of low-fat cream cheese. Want to be sugar free? Use sugar free jam…Don’t like peach jam? Use whatever jam or fruit spread you like…as you see the choices are all yours to make.

– How do you serve this appetizer?

You serve it with your favorite crackers, little toasts, chips, on whatever the spread can go on…

– Are you ready to try it?

Here we go…and please adjust to your taste.

Ingredients:

  • Cream cheese, 8 oz
  • ½ cup peach jam
  • ½ tablespoon mustard
  • 2-3 tablespoons horseradish

Method:

Spread the cream cheese in a dish and set aside.

In a small bowl, mix together the jam, mustard and horseradish.

Spread the jam mix on the cream cheese.

Place in the refrigerator for ½ hour (at least).

Serve with your favorite crackers, chips…

– Looking for more appetizers recipe? Please check these out…

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




Bread Butter Crisp

These sticks of buttery bread are light, crisp with a touch of sweetness…so addictive, you will not stop eating until they are all gone.

I don’t know if this is the right name for these bread sticks, I saw the recipe on a Taiwanese channel on YouTube and could not resist to try as soon as I could. Apparently, they are very popular in Hualien, a town on the east side of Taiwan…and this is how they call these sticks of bread basted with butter and sprinkled with sugar.

From my understanding, people line up in front of bakeries to buy these bread sticks…now…you tell me if the name makes sense and if you would line up for these bread sticks…although I must tell you that these bread sticks are very addictive…and I need to control the amount I make as they can be gone in one sitting…

– Why should you try these buttery bread sticks?

Because they are super easy to make, using leftover sandwich bread, butter and sugar.  Yes, only 3 ingredients!

– How do they taste?

They are so light, so airy, and so tasty, buttery with a touch of sweetness, which can be adapted to your taste, more or less butter, more or less sugar…it is totally up to you.

– Do I need an air-fryer?

No…actually the original recipe was done in regular oven…I adjusted the recipe using air-fryer…if you own an air-fryer, this is the way to go for these bread sticks, much faster and easier…

– No more talk, ready to explore the recipe?

Ingredients:

  • Slices of sandwich bread
  • Butter
  • Sugar

Method:

Freeze the slices of bread for at least 30 minutes or overnight. By freezing the slices of bread, will facilitate the cutting.

Cut each slice of bread into five to six sticks.

Layer the bread sticks in an oven safe pan or cookie sheet and bake in a pre-heated oven of 130oC  (265oF) for 15 minutes. Flip the bread sticks and bake for another 15 minutes. Make sure the bread sticks are totally dry and crisp.

Alternatively, you can use the air-fryer by placing the bread stick into the basket and air-fry at approximately 275oC for 15 to 20 minutes, until the bread sticks are totally dry.

Remove the dry bread sticks from the oven or air-fryer and baste with semi melted butter (for more buttery and sugary sticks) or melted butter (for a mild butter with less sugar) on two sides of the bread stick (opposite).

Dip the bread stick butter side on a dish with sugar. Repeat on the other side.

Place the buttery sugary bread stick back on the oven safe pan of air-fryer basket (sugar side facing top and bottom).

Bake again at 265oF for 15 minutes or in the air-fryer at 275oC for 10 minutes. Please adjust the temperature and time accordingly, making sure the sugar does not burn.

Remove from the oven or air-fryer. Cool completely before serving.

Store in an airtight container.

– Looking for more simple and easy recipes?  Please look at these…

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




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!




Simple No-Knead Ciabatta

If you are looking for a simple and yet tasty ciabatta with just a few steps this will be perfect for you…

I love baking bread, trying all different kind of dough from no-knead to the ones using the mixer…the pleasure that I have with the first bread cutting is out of this world…the expectation of finding out how the crumb turned out.

I love seeing uneven holes in rustic bread and even, soft crumb in the Asian style bread…it is amazing to think that you can do so much with mainly two ingredients…flour and water and it all depends how you handle it…

My husband always teases me when I show him how the dough raises or the bubbles in the sourdough starter gets larger and larger…the truth is I am very content with these small things…anyway…let’s get back to the ciabatta.

– Where did I get the inspiration for this recipe?

Right here…at Umi’s Baking

– Why no-knead ciabatta?

Because it is easy and does not require any skills.

– Do I need any special gadget?

Absolutely not…just a scale and a rectangular container (plastic or glass).

– How long it will take me from the beginning until I have the ciabatta ready to eat?

If you start in the morning, in a warm day, you will be enjoying this light, soft and slightly chewy crumb ciabatta by lunch time.

– Should we start?

Here we go…

Ingredients:

  • 290 g water
  • 2 g yeast
  • 385 g bread flour
  • 30 g olive oil
  • 7 g salt

Method:

In a rectangle container with lid, mix the water with yeast.  Stir gently until all the yeast is totally dissolved.

Add in the flour and olive oil to the yeast mixture.  Mix using a Danish dough whisk as the dough will be very wet. Add the salt and continue to mix until the dough comes together.

Cover the dough and let it rest for 1 hour in a warm environment.

Using a fold/coil method, wet your hands and reach under the dough which is spread on the container and lift slowly, the front of the dough will detach and go under forming a coil, repeat on the opposite side. Then use the same method on the other side.

Let is rest for 30 minutes and repeat the method of fold/coil. Again, rest for another 30 minutes and last fold/coil in the container.

Rest for 40 to 45 minutes, sprinkle flour on the counter and on top of the dough. Turn the container with the dough on the counter and let the dough fall into the flour surface.

Sprinkle more flour on the dough and loose the bottom with the help of dough scraper.

Cut into 4 pieces, and place them on a flour couch. Sprinkle more flour on the top if necessary to avoid sticking. Cover for approximately 45 to 50 minutes.

In the meantime preheat the oven to 450oF with a pan containing water.

Gently transfer the dough to a pan lined with parchment paper.

Bake for 15 minutes at 450oC. Remove the water in the oven and bake for another 10 minutes. Lower the temperature to 425oC and bake for another 5 minutes.

Remove from the oven and let it cool completely on a wire rack.

– Ready for more no-knead bread recipes?

Check these out…

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




Japanese Cotton Cheesecake with Mango Glaze

This cotton cheesecake is a cake made with cheese as the name indicates, you will not find pie crust because it is a cake and not a pie or tart.

I had posted similar recipe years ago…throughout the time I kind of change slightly the recipe/method and I believe that has improved a bit…

– Why the hype with the Japanese cotton/souffle cheesecake?

The texture of this cheesecake is cottony, soft, and very…very light…if you are looking for the traditional New York cheesecake you will be disappointed…it is a marriage between chiffon cake and cheesecake.

– Is this the Japanese cheesecake that “jiggles”?

Yes, it will jiggle when out of the oven…but it will not jiggle at it best…cold.

– How to achieve such a texture?

The texture of the Japanese cheesecake is a marriage between chiffon cake and cheesecake…it is mainly the addition of cream cheese into the chiffon cake batter. Baked under lower heat and in water bath (bain marie).

– Do I need to glaze?

Absolutely no…it is up to you, but I find it prettier dur to the shiny layer and the hint of a sweet/tart with the light cheesecake just adds an extra sensation to the cake.

– Should we explore the recipe?

Here we go…

Ingredients:

Cheesecake

  • 227 g cream cheese (8 oz)
  • 140 g sugar
  • 6 large or 5 jumbo size eggs, separated
  • 100 g milk
  • 60 g butter
  • 60 g cake flour
  • 20 g corn starch
  • 10 g white vinegar
  • 40 g lemon juice
  • 1 teaspoon vanilla extract

Mango Glaze

  • 2 tablespoons mango jam (or any jam of your preference)
  • 1 tablespoon water
  • Fresh mango and blueberries for garnish

Method:

Cheesecake

Preheat oven at 285oF.

Prepare the baking pan by layering parchment paper at the bottom. Wrap the pan with aluminum foil, double it to prevent water to enter the pan as the cheesecake will be baked in bain-marie.

In a small bowl measure the cake flour, corn starch and add a pinch of salt.

In a double boiler melt cream cheese, butter, and milk. Let the mixture cool a little and fold in the egg yolk.  Add the lemon juice and vanilla extract and then sift the flour mixture and mix gently until well blended. Set aside while preparing the egg white meringue.

Whisk egg whites with the vinegar until foamy. Add in the sugar into thirds and whisk until soft peaks form.

Fold in approximately ⅓ of the egg white into the cream cheese mixture and mix gently with a spatula just all the ingredients are incorporated.

Pour the mixed cream cheese mixture to the remaining of the egg white and fold in very gently not deflating the egg white.

Pour the batter into the prepared cake pan(s).  Tap the pan on the counter a couple of times to remove the air bubbles trapped in the batter.

Place the cake pan(s) in a tray and add hot water (bain marie).

Bake the cheesecake at 285oF for the first 15 minutes, then lower the temperature to 275oC and bake for another 15 minutes. The last 15 minutes at 250oC, total of 45 minutes.

Turn off the oven and leave the oven door slightly open for 5 minutes.

Remove the pan(s) from the oven and gently remove the cheesecake(s) from the pan(s).  Let it cool completely before coating the top with the mango glaze.

Mango Glaze.

In a small pan add the mango jam and water. Mix and cook under low heat until an even mixture. Pass the mango mixture through a fine mesh.

Let it cool slightly.

Assembly

Gently brush the top of the cheese cake with the mango sauce.

Place the cake in an air tight container and refrigerate overnight.

Garnish with fresh mango and blueberries or any other fruit of your preference.

Serve cold.

– More recipe like this?

Please take a look at the following…

Did you know that the term bain-marie came from a famous alchemist named Marie? Bain-marie or water-bath is a scientific method used in laboratories and industry where any substance solid or liquid is submerged into another container with water without having any contact with the water.  The substance will never reach a temperature above 100oC when using boiling water. In culinary is often used when making delicate sauces to create gentle and even heat throughout the process.

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




Stir Fried Potatoes with Shishito Peppers

These crunchy strips of potatoes are amazing, especially mixed with thin cuts of shishito peppers…super easy to make.

 

The first time I had this dish in a Chinese restaurant I was amazed to find out that the almost transparent strips were potatoes…since then I went in search for the recipe, and to my surprise apparently stir-fried shredded potatoes is a very common dish in China.

I decided to make my version by adding strips of shishito peppers instead of hot peppers such as jalapenos or red chilis.

– Why the potato strips are crunchy?

Because the potato starch is removed before cooking.

– How do I remover the starch from the potato strips?

By soaking in cold water, rinsing until the water is no longer turbid.

– Are you ready to try this exquisite and simple recipe?

Ingredients:

  • 2 medium size russet potatoes
  • 6 oz shishito peppers
  • 2 tablespoons olive oil
  • 2 tablespoons rice vinegar
  • 1 tablespoon soy sauce
  • ¼ teaspoon sesame oil
  • 3-4 garlic cloves, finely chopped
  • Chili oil, to taste
  • Salt and pepper, to taste

Method:

Peel the potato and cut into julienne or use a mandolin.

Place the shredded potato into a bowl of cold water for about 20 minutes. Gently revolve the strips occasionally. Drain and rinse the potato strips until the water comes out clear. This process will remove the start from the potato strips.

Drain the potato strips and pat dry with paper towel the excess of water.

In the meantime, cut the shishito peppers into thin strips and set aside.

In a wok or frying pan, add 1 tablespoon of olive oil under medium heat and stir fry the strips of shishito pepper. Once the peppers are blistered remove from the heat and set aside.

In the same pan add the remaining oil and add the finely chopped garlic until golden brown and fragrant. Add the well-drained potato strips and turn the heat to high and stir-fry to about 30-45 seconds. Add the soy sauce, vinegar, chili oil, sesame oil, salt and pepper and add back the shishito peppers. Stir-fry all together for another minute or so.

Remove from the heat and serve.

– Looking for more simple and easy side dishes? Please check on the following…

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!