Chiffon Cheese Cake

Chiffon Cheese Cake (Recipe from Grace)
Ingredients
150g cake flour
100g caster sugar
200g grated cheddar cheese (not enough, so replaced with 50g of melted cream cheese)
1/2 tsp sat
1 tsp baking powder
1/2 tsp baking soda
100ml canola oil
100ml milk
5 eggs yolks
7 egg white
1/2 tsp cream of tartat
Methods
In a bowl whisk egg yolks and 2 tbsp of sugar (fm 100g of sugar) till creamy. add in oil and milk and continue to whisk, stir in grated cheddar cheese.
Fold in sifted flour, salt, baking powder and also baking soda, set aside
in another bowl, whisk egg white with cream of tartar, ass in the rest of sugar a little at a time till soft peak.
Fold in 1/3 part of egg white into egg yolk, mix it gently, fold in the rest of your egg white and continue to mix gently till well combined.
Pour half batter into a 22cm tube pan, sprinkle with half of the grated cheese, top it with the rest of the batter and lastly sprinkle with the rest of the grated cheese.
Bake on a preheated oven of 175degree about 45 mins


Unfortunately kids always don't like chiffon cake...so they gave me 1 mark. But I can really eat up a big portion of the chiffon cake because of the lightness...

I think I still have problem controlling the egg white peak..so it turned out like light cheese cake..which was also very nice.

Honeycomb cake

[considered a success, since there's tunnel ..which I got so surprise!]

Recipe from Jo Deli&Bakery

INGREDIENTS:
Makes one 8" round cake


210g sugar
240g water
80g butter
6 eggs
160g condensed milk (no condensed milk at hm, replaced with evaporated milk)
180g all-purpose flour
2½ tsp baking soda

METHOD:
Caramelize sugar over low heat in a saucepan until it is golden brown. Stir at all times.
Add water to the caramel. Be careful as the hot caramel will splash when water is added. Continue to heat until syrup is homogeneous. Remove from heat.
Melt butter in hot syrup. Let syrup cool down completely.
Preheat oven at 180 degC. In a mixing bowl, lightly beat eggs with a hand whisk. Add condensed milk and mix well.
Sift flour and baking soda into another mixing bowl. Pour (4) into flour and mix well.
Add cooled syrup into batter. Pour batter into a greased 8" x 3"(H) round cake pan. Leave batter aside for 5 minutes to enable baking soda to react prior to baking.
Bake cake with bottom heat only for 1 hour or until skewer inserted to centre of cake comes out clean.
Leave cake in pan for 5-10 minutes before turning it onto a wire rack. Let cool before cutting.


NOTES:
For members or visitors who have seen and tried the previous version of honeycomb cake, you, including myself, might encounter problem of not getting 'tunnels', although there seemed to be no problem getting larges holes in the cake. So here it is, a foolproof honeycomb cake recipe. This recipe has lesser water, higher baking soda and higher egg contents compared to the previous version.
This cake is called 'Bolu Sarang Semut' in Indonesia while it is called Honeycomb Cake in Malaysia. The correct texture of this cake should be chewy or bouncy, and resemble tunnels extend from the base to about 2/3 the height of the cake (see close shot above).
Cake batter should be runny.
Please adjust baking time according to the characteristic of your oven.

Overall cake turned out not bad, even though I got scared by the lumpy texture after I mix everything..The smart me just let the mixture go thru the sieve again..heh..But next time must try with condensed milk, cos cake turned out not as sweet..