Kitchen Corner

September 30, 2011

Blueberry Chiffon Cake

I made this light, fluffy and moist chiffon cake couple of weeks ago and now only have some time to share. It's made by my homemade blueberry sauce and a simple touch up of fresh cream with digestive cookie crumbs. My guests love it very much and so do I. Hope you like it too! OK, I got to go now, very tired today. Cheers!

Recipe from 戚枫蛋糕秘方传授 20 inches cm chiffon pan
(Egg white mixture)
Egg whites 180g
Caster sugar  90g
Corn flour 10g
(Egg yolk mixture)
Egg yolk 70g
Water 20g
Vegetable oil 60g
Blueberry sauce 80g
Lemon juice 10g
plain flour 90g
Caster sugar 20g
Fresh Cream 300ml
Some digestive biscuits crumbs
Some fresh blueberries and mint leaves
  1. Blueberry sauce was made with 125g fresh blueberries, splash of water, half of lemon juice and a tablespoon of caster sugar. Cook all the ingredients in a medium low heat until it become a not too thick consistency. Cool and ready to use.
  2. Mix all the egg yolks mixture except flour. When everything well combined then add in sifted flour. Mix everything well combine and no lumps left. The mixture would be quite thick and smooth.
  3. Beat the egg whites in a clean large bowl until peak foam. Gradually add in sugar, one tablespoon at a time. Then finally add in corn flour. Make sure the corn flour mix well in the egg mixture. The egg whites mixture should be peak foam, smooth and shiny.
  4. Gently fold in 1/3 of the egg whites mixture into the egg yolks mixture. When everything well combine then gently fold in the 1/2 of the remaining egg whites mixture. Lastly, fold in the remaining egg whites mixture. 
  5. Pour the well mix mixture into a 20cm chiffon cake tin and bake at a 160-170'C preheated oven for 40 - 50 minutes. After baked, let the baked cake turn upside down for cooling before unmold it.
  6. Unmold the cake and frost with whipped cream and coat the cookies crumb at the side.

September 13, 2011

Baileys Cheesecake

Oh no! This is not what I want to share about because it is not that yummy although still edible. For those who likes light and soft cheesecake, this would be great but not for me as I feel that baileys cheesecake should be in rich texture. So, I won't be sharing the recipe since it's not that nice.
I'm looking for something richer, creamier, smoother and melt in the mouth texture, so I make another experiment which is this one (shown below)!! 

You don't want to have a big piece of this as it's truly rich. Serve it with a cup of tea, it's heaven! Here is something you can eat very slowly, with a small dessert fork would be great especially sitting with someone for a long chit chat.
Ingredients for 7 inches square pan:
For the crust:
150g digestive biscuits
70g unsalted butter, melted
For the cheesecake:
500g cream cheese, at room temperature
100g sugar
1/4 tsp salt
1 teaspoon pure vanilla extract
2 large eggs, at room temperature
200ml sour cream
75ml baileys 
To make the crust:
  1. Lined the springform pan with baking paper and wrap the bottom of the pan in a double layer of aluminum foil.
  2. Mix the digestive biscuits crumbs with the melted butter together in a bowl. Layer the crumbs into the springform pan evenly. Place it into the fridge while you preparing the cheesecake batter.
  3. Lowest a rack in the oven, preheat the oven to 160°C and put a kettle of water on to boil.
To make the cheesecake:
  1. Beat the cream cheese with sugar, vanilla and salt until creamier and sugar dissolve. 
  2. Add in the eggs one at a time and mix until just combine.
  3. Mix in the sour cream and baileys. Give the batter a few stirs with a rubber spatula, just to make sure that nothing has been left unmixed at the bottom of the bowl, and scrape the batter into pan that lined with the digestive biscuits.  
  4. Put a roasting pan in the oven and pour enough boiling water into the roaster to come halfway up the sides of the pan.
  5. Steam bake the cheesecake for 1 hour and 30 minutes. Turn off the oven's heat leave the cheesecake in the oven for an hour.
  6. Then, let the cheesecake come to room temperature on a cooling rack. When the cake is cool, cover the top lightly and chill the cake for overnight
  7. At serving time, use a hot knife to potions the cakes. Enjoy!