Hokkaido Cake

These airy and fluffy texture Hokkaido cakes are my first creation last week. Purposely baked these batch for my Singapore friends who I visited last weekend. To make these cakes last longer, I omitted the fresh cream inside the Hokkaido cake, they are just plain one. And of course I hope they really like it.


Do not deceive by its look, it is not muffin but actually a cake. For sure, I will bake another round with whip cream inside. I bet it will taste even better.

New creation - Red Dragon Fruit Chiffon Cake

Believe it or not? This super pinkish chiffon cake batter is made from pure red dragon fruit flesh without any food coloring. At first, I thought this colourful batter is different from my Blue Chiffon Cake, at the point when I added the blue pea flowers into the batter last time, the batter changed to "green" colour immediately. In the end, this new creation of red dragon fruit chiffon cake became orange colour blended with red dragon fruit seed after baked. Another disappointment.

Even this chiffon cake is not turning to the colour that I want, the taste still as soft as cotton. Frankly speaking, it's way better than the so called "Super soft Hokkaido Cake". Have a slice :)

I am submitting for my event "Natural Colour Event" 

Natural serves better!

After 1 week's long break, back to work today, indirectly means I can bake again!!! Today's menu is my fast, easy but delicious chiffon cake.This natural chiffon cake, without any variation or extra taste/colouring. It is full of natural egg fragrance, which indeed taste wonderful (definitely you could not find anywhere outside). If you would like to know more about chiffon cake's variation, you may refer to my previous posts - Cotton-like Chiffon Cake or Blue Chiffon Cake

The best choice for breakfast if you would like light and fluffy cake:-

Blue Chiffon Cake?

Chiffon Cake is my favourite cake among all the cake series. That's why I always use this chiffon cake method to apply to swiss roll as well in order to make it more spongy and soft. After my new creation of 3D blue blossom swiss roll which posted a while back, indeed it is my most popular post entries in my blog.

With the same believe, I tried to use the blue pea flowers to dye my chiffon cake into blue but unfortunately it did not fulfill my right expectation. It becomes green at the point when mixed with the batter. From this, knowing that natural color differs from food colouring whereas food coloring will not get changed at all. To remedy this situation as I do not want it to become "Pandan Chiffon Cake", I combined 2 colours in the chiffon cake which makes it more unique. The bottom layer is filled with Van Houten cocoa flavour.

Enjoy with a cup of milo :)

Cotton-like Chiffon Cake

What can I bake within 1 hour time??? Well, this kind of question always bothering me. Baking bread at least needs 4-5 hours (total baking & proofing time) but cake needs much shorter time. The best thing is I will have it for my rest of my days' breakfast. Generally, when talk about cake, you will think it is buttery and fattening but this little spongy chiffon cake has made me addicted to bake every week. The simple reason is chiffon cake do not contains any creaming of the fat and sugar because the fat is in liquid form (vegetable oil or you can substitute with olive oil. This moist and tender, light and airy cake that has the springy texture of a sponge cake. Chiffon cake below is my self-invented Pure Cadbury chocolate Chiffon Cake.




There are several useful tools for baking successful chiffon cakes despite relies on the whipped egg whites correct method. Description of the picture from left to right as below:

1. The removable chiffon cake tube pan (20cm in diameter suitable for 3-4 eggs recipe), central tube assured the even distribution of heat to the batter, resulting in cakes that cooked more quickly.


2. Non-sticky chiffon cake huge tube pan 26cm in diameter (depends on your batter percentage , normally use for 5 eggs and above recipe)

1. Cake tester to draw any line above your chiffon cake batter before baking or you may use it to test whether the cake is ready after baked.


2. Small spatula to remove it smoothly from chiffon cake tube pan. I found it is the vital tool.

If you find any difficulties to find these baking tools/molds above, I can help you to place order and send over to you. Just drop me the email to hankerie@gmail.com or click on this Shop page for more details.

Baking have become one of my favorite hobbies, specially to destress after a hectic day. Don't believe me? Give it a try.

Chiffon cake history: (Excerpted from http://en.wikipedia.org/wiki/Chiffon_cake)
The chiffon cake was invented in 1927 by Harry Baker, a California insurance salesman turned caterer. Mr. Baker kept the recipe secret for 20 years until he sold it to General Mills. At this point the name was changed to "chiffon cake" and a set of 14 recipes and variations was released to the public in a Betty Crocker pamphlet published in 1948.[1]