Tuesday, August 15, 2017

Three Years

Time heals all wounds they say. 

We disgress.

The pain lessens but the wound remains. It is never gone, we'd say.

Remembering the little boy who quietly tiptoed into our world. Eerily silent, eyes closed. Lifeless.

August the 15th.

3 years.

Sunday, July 16, 2017

Making Taro Chiffon Cake

Last weekend I was on a shopping frenzy with my SIL while our husbands stayed at her house with the kids. Both of us were basically burning our cash in exchange of baking goodies and cheap butter at a famous baking shop in Puchong. LOL.

Actually, I was looking for Taro Powder and Poppy Seed there because I wanted to try making some cakes with those but could not find any in that shop. Luckily, I found Taro Essence there so yeah... "No Taro Powder, No Worries."

I was also hunting for a new chiffon tin because the one that I already owned for 6-7 years now is way too big. A large chiffon cake tin is more suitable for recipes that use 9-10 eggs and above and I intended to make smaller chiffon cakes for the longest time now so we don't have to deal with so much leftovers if we could not finish the cake after 2 days.

Faced with so many choices of chiffon cake tins in that shop, I, one true blue Virgo, naturally became very indecisive. I spent nearly half an hour standing in front of the tins' shelves basically trying to decide whether I should get the 20cm or 23cm chiffon cake tin. After much deliberation (and lack of legwork at home prior to going to the shop), I purchased the 23cm tin.

Alas, after trying the 23cm tin twice, I realized that I should have bought the 20cm tin if I were to bake chiffon cakes using 6-7 eggs in order to get a tall cake. What to do now... Since I already bought the slightly bigger tin, I have to accept slightly shorter chiffon cakes (again) and consider buying a new one again, provided if my husband doesn't nag at me for potentially hoarding various cake and bread tins in our kitchen.

Today, I tried baking chiffon cake in Taro flavor for the first time. It's surprisingly pretty good... especially since I am never a fan of Taro cakes or drinks before.

So pretty, aren't they?

(source: @tintinrayner)


Group A:

6 Egg yolks
100cc Milk
60gr Vegetable Oil
1 tsp Taro Essence or Taro Powder
120gr Cake Flour
1/4 tsp Baking Powder, optional
30gr Sugar

Group B:

6 Egg Whites
90gr Sugar
1/4 tsp Cream of Tar-Tar (COT)
1/4 tsp Salt

Soft and fluffy purple chiffon cake.

  1. Group B: Beat egg whites, salt and COT until foaming. Gradually add sugar in few batches using high-speed electric mixer until stiff peaks form. Set aside.
  2. Group A: Whisk egg yolks and sugar until they change color or a little pale. Pour the remaining ingredients and mix well.
  3. Fold the egg whites to the cake batter using spatula until well incorporated. 
  4. Pour the cake batter onto a chiffon cake tin (do not grease the tin).
  5. Bake the cake in a preheated oven at 160 C for 55 minutes or until it's done.
  6. Invert the cake tin until the cake is cooled before removing the cake from the tin.


Wednesday, July 5, 2017

Making (Egg Whites) Chocolate Chiffon Cake

I made a cake that required about 8 egg yolks over the weekend. This said, I had a lot of leftover egg whites (nearly 300 ml!) sitting quietly on my fridge.

Yesterday, I cleared these egg whites from my fridge by turning them into a really nice chiffon cake. Usually, chiffon cake recipes would call for yolks and egg whites with 50:50 ratio. However, I found a Chiffon Cake recipe which uses a lot of egg whites so it's perfect for my mission to finish up my leftover egg whites before they went bad.

Here's the modified recipe that I used to make my chiffon cake yesterday afternoon. You can replace the milk with coconut milk (up to you!) and change the chocolate flavor with other essences, like pandan or banana for example.

(Egg Whites) Chocolate Chiffon Cake
(Chiffon Cake Putel)


Group A:
1 Egg, at room temperature
1 tsp Vanilla essence
100gr Liquid milk
75gr Vegetable oil
30gr Sugar
1 tbsp Cocoa powder
150gr Flour
1 tsp Baking powder

Group B:
300ml Egg whites, at room temperature
1 tsp Cream of Tar-Tar or lemon juice
100gr Sugar

  1. Group A: Sift flour and baking powder. Set aside.
  2. Group A: In a bowl or container, lightly beat milk, oil and cocoa powder with a fork. Set aside.
  3. Group B: Beat egg whites and cream of tar-tar or lemon juice until bubbling using high-speed electric mixer. Slowly add in sugar in 3 batches into the egg whites and continue mixing until stiff peak forms. Set aside.
  4. Group A: In a large bowl, beat egg, vanilla essence and sugar together for about one minute. Pour in the milk + oil + cocoa powder mixture. Once incorporated, add in flour in two batches. Mix well.
  5. Gradually fold the egg whites into the above mixture in batches by using rubber spatula. Do not stir.
  6. Pour the batter onto the chiffon cake or tube tin (do not grease the tin).
  7. Bake the cake in a preheated oven (160-170 C) for 45-55 minutes or until done. 

Don't you agree that this cake should be categorized as high protein food given the amount of egg whites used to make it? LOL. Anyway, my husband thinks this cake is so soft, smooth and nice. I like it too!

Few tips in making chiffon cakes:
  • Make sure the ingredients used are in room temperature to avoid the cake cracks on top.
  • Pour the cake batter slowly and as low as possible. Then gently tap the chiffon cake tin a couple of times against the kitchen counter to get rid of large pockets of bubbles in the middle of the cake.
  • Always invert the cake tin until it's fully cooled before removing the cake from the tin with a sharp thin bladed knife.