Oct 032013


It was an impromptu bake spurred by one’s (read : me) craving. I knew i wanted chiffon cake. But what flavour? I didn’t want the usual since i’ve made almost, or rather, all of the possibly flavour using the ingredients that are readily available on my shelves and fridge.

Then, i thought of this Chestnut Chiffon Cake. Is it possible? Can i do it?

Bearing in mind that if Sweet Potato Chiffon Cake is doable, i was pretty sure Chestnut Chiffon Cake will not be a problem. :)


Chestnut Chiffon Cake

8 eggs, separated
140g brown sugar
80g oil
150g cake flour, sifted
130-150g chestnut puree, mixed with milk (i used store bought cream of chestnut with chestnut bits that can be eaten as spread from Carrefour)
rum, optional


1. Beat egg whites with 70g brown sugar till stiff peaks.
2. Beat the egg yolks with sugar till well mixed before adding the chestnut puree, oil, rum and lastly the flour.
3. Gently fold in the egg whites into the egg yolk mixture in 3 batches.
4. Using a 21cm chiffon tin + 3 small cupcake liners, i managed to fill the batter almost to the brim for the mentioned molds. Bake in a preheated oven at 170C for at least 30 minutes or until the skewer comes out clean. Shorter time for the cupcakes please.. around 15-20minutes.



It’s so good that i made it again today!

Together with the fresh cream, creamy chestnut puree and the fluffy cloud-like cake texture, it’s like Mont Blanc minus the guilt. Simply divine!

I <3 chestnut cakes with its puree and fresh cream. Period.

p.s : so glad that i finally used up these jars of chestnut cream and whole after almost a year! SO GLAD! hahaha!



Sep 172013


I don’t blame you if you’ve forgotten about me. I haven’t been actively updating this space for some time already. These days, i’ve been spending very little time on the computer. Baking has taken a step back too. I’m now on this #eatclean phase, or at least.. i’d try to eat clean and do more yoga (*ahem* that said, i just had a kitkat and 1/2 a packet of barbeque-flavoured biscuits for supper yesterday! eat what clean ah? LOL!). But yeah, i try not to bake too often because most of the time, i’d be one eating cos i cannot resist. Haha!  — i’ve the least discipline amongst us. yes, you read right.. even the boys are better than me! *facepalm*

If you’ve been following my Facebook (which i update on (almost) daily basis), you’d know that at one point sometime 2 months ago, i was crazy over chiffon cakes. Like, totally, seriously, crazy. I bake them on daily basis! I can’t think of a flavour which i’ve not done if you were to ask me. Uh huh… that cwazzeeee lor.. :P



I had this cake in mind for the longest time and finally, i made it!

Please don’t let its unappetizing appearance deterred you because, dear lawwwdd… it’s really very light, pleasing and irresistible, especially if you manage to get hold on those super sweet sweet potatoes. ;)

Initially, the plan was to surprise the father (in law) with this cake on his birthday. Alas… i was too busy that week. In the end, i only churned it out 2 weeks after father’s birthday! Hoho! *slaps forehead*

Black Sesame Chiffon Cake with Sweet Potato Filling

70g Cake flour
5 Egg yolks
20g Brown Sugar
20g Black sesame paste
20g Ground black sesame seeds
60g Water
40g Canola oil
90g Castor Sugar
10g Rice Flour
180g  Egg whites (from about 5 eggs)

(recipe from Okashi, Black Sesame Chiffon Cake)

1. Preheat oven to 180°C.
2. Combine egg yolks, brown sugar and black sesame paste in a bowl and mix well. Add water and canola oil and blend together. Add sited flour and mix until batter becomes sticky. Set aside.
3. Combine sugar and rice flour. Beat egg whites until foamy. Add half of sugar and  rice flour mixture and continue beating for a few minutes, then add remainder and beat until egg whites are glossy with stiff peaks.
4. Add one third of  beaten egg white mixture into egg yolk mixture and fold in lightly. Then add in the remaining egg white mixture. Fold gently until incorporated completely.
5. Pour batter into a loose bottom tin. Bake for 25-30 minutes or until cake is done (test with a skewer). Turn the cake upside down and let it cool completely before slicing it.

Sweet Potato Filling

4-5 sweet potatoes, depending on the size, steamed
few splashes of milk

1. Peel the sweet potatoes’ skin. Roughly cut them up into large chunks.
2. Using a food processor, blitz them in a couple of pulses. I like mine a little chunky, not sure about you. :)
3. If it’s too dry, add a few splashes of milk to make it smooth. Taste.

Fresh cream

300g cream
50g-100g icing sugar

1. Cream the ingredients together till stiff peaks. Taste.2. Refrigerate till later when it’s needed.

To assemble.

1. Slice the cake into 3.
2. Brush the cake generously with rum (optional) before smoothing the cream over. Slap on the sweet potato filling and repeat the process.
3. Cover the cake in fresh cream. Refrigerate for at least 1 hour before serving. Enjoy!


Speaking of cakes and baking, i’m supposed to bake right now but i’m not…. aiyo!

*off to make something yummy for tonight’s dessert, something magical, something that has been quite popular of late. :)


Apr 182011


When i threatened not to bake this ever again should i fail on this attempt, the cake got scared and gave me the colour i wanted it to be!

Truth be told, this is not my 3rd attempt like i mentioned on my failed chiffon cake post. It’s my 4th! So what happened on my 3rd attempt?


I forgot the flour.


You read right.

I cleverly forgot the F.L.O.U.R. *pengsan*

I found that out seconds after i popped the cake into the oven! I blame Hugh Jackman. Really. Because of him, i had only 5 hours of sleep on Friday night and that gotta be the reason i missed out the flour! I do not function well with sleep less than 8 hours a day, and no interruption please.

Initially, I was tempted to get the cake out immediately and mix in the flour there and then but i figured it won’t work. I’d probably end up with a deflated chiffon cake batter. In that milliseconds time frame, i thought i’d just save the flour for attempt no.4… Better to waste a chiffon cake sans flour than a chiffon cake with flour if you get what i mean.

While cleaning up the mess, i randomly thought of something. If brownie happened because the baker forgot the flour for a butter cake, what will happen to a chiffon cake if the baker forgets its flour?

Yeeppppppp.. that’s correct!

I get souffle!

A GIANT SWEET POTATO SOUFFLE, with egg yolks that is. Kkekekkeee.

Now, the souffle.. it wasn’t awesome, but it can do. I mean, i’ve never liked any souffle to begin with.. so, i’m not the best person to judge this accidental sweet potato souffle of mine. For all you know, the souffle lovers out there might like it, yknow! HA!

Sweet Potato Chiffon Cake

from Florence

(22-23cm chiffon tube pan)

200g purple sweet potato (steam and mashed)
6 tbsp milk

6 egg yolks
40g brown sugar
pinch of salt
100ml / 82g corn oil
5-6 tbsp water

170g cake flour

8  egg whites
100g sugar


1. Steam sweet potato, add milk to it and mashed till fine or blend it in a blender.
2. Mix all ingredients in (A) till well blended. Add in the mashed sweet potato and mix well. Sieve in (B) and mixed till smooth and lump-free. If batter is on the dry side, add a tablespoonful of water, spoon by spoon – some purple sweet potatoes can be quite dry.
3. Beat egg whites in (C) till stiff.
4. Add half portion of egg white mixture into egg yolk mixture and mix well with a spatula.
5. Pour egg yolk mixture into the remaining white and mix till well-combined.
6. Pour batter into chiffon pan. Bang the cake pan a couple of times to release air bubbles in the batter.
7. Bake at 180C for 30 minutes or till cooked.
8. Invert the cake and cool it completely in the tin.

To make the batter pinkish

1 lemon


1. mix 1/2 the lemon juice in step 1 and another half in step 5 (shown in the picture below)


So what exactly happened to my previous 2 attempts for this chiffon cake?

Why was the colour grey instead of the pretty pink purplish hue that you see here?

After 2 attempts, i found out why.

In all seriousness, i’m appalled that not many mentioned this. Just 1 or 2 did but they also cited other reasons, which could be the reason as well (yes, Kirbie, you are one of them.. so sweet and unselfish of you! thank you!) So yes, after 2 very carefully monitored but unsuccessful attempts, i had no choice but to try out my very last resort which i wasn’t quite keen on — lemon juice.


That’s right!

The secret is to add in lemon juice!

Check this picture out, taken with my iPhone because the camera didn’t wanna work at that moment of time.

(ppssttt : the reason why i was not keen to add the lemon juice in is because i do not want the flavour of this cake to be tampered with something that might alter the cake’s taste altogether)

Amazing huh?

I did mix in the lemon juice at step 1. The colour did become dark pink purplish there after. But at step 4, not too long after i fold in the egg white into the egg yolk mixture, the colour changed to almost greyish again. Trust me, i did freak out at this point. I mean, c’mon.. lemon juice.. my last resort. It needs to be OK! I can’t afford anymore grey sweet potato chiffon cake!

Seeing that i have the other half unused lemon, i squeezed in more juice, praying that the colour would be bleached once more and it did!

This time, it became bright pink, at areas where the lemon juice pitter patter-ed on.

I squealed in delight!

As i fold the lemon juice in, the whole batter miraculously turned pinkish.

I squealed even louder!



I was really pleased.

You have…. NO idea. HAHAHAHAHA!

So yes.. here you go, the end of my purple sweet potato chiffon cake journey. Quite an eventful one i must say. Heh. But i certainly do not hope this happens too often though. It’s rather miserable if this happens too often to people like myself… People who don’t give up easily. People who don’t quite accept an imperfect outcome.

Oh well, i guess once a blue moon is inevitable yeah? :)

So how do i like this chiffon cake?

I have to say, i enjoy it tremendously.

I’m not a chiffon cake person. Mostly because i don’t fancy anything too light and too airy (no satisfaction but that’s just me). But this cake, i likey. The sweet potato taste is not quite there. You can’t taste much of it. Bet if you were to blindfold me and feed me this cake again 1 year later, i might not be able to tell you the answer. I’d probably get heart attack from guessing first before i could tell you it’s sweet potato. Haha!

After frosting it with white chocolate cream, my gawwddd.. the cake rocks!

Refrigerating the cake makes it a leeetle bit more dense (nice!!) … and together with white chocolate cream, it’s OOH LA LA!!

So by my definition, this cake is a winner.


Only if it’s covered in white chocolate cream and kept refrigerated. HAHAA!