Chiffon Cake is one of the most requested cake in my family. Even our friends always ask me to bake Chiffon Cake when I pay them a visit. It’s simple, light as air and not to sweet. It has definitely become our classic coffee cake for tea time or how you would call it over here in Germany “Kaffekränzchen”.
The best part of this cake is that you can bake them in a lot of variations. You could make a classic Marble Chiffon Cake by just adding cocoa powder to the mixture or you can even add dry fruits to make it like some kind of Christmas fruit cake.
I decided to try adding Pandan essence to make this simple Chiffon Cake a little bit more interesting. I love that the Pandan flavor is not overwhelming. You can just taste a hint of the Pandan in this Pandan Marble Chiffon Cake. And I just love the color of it! You could also add red food coloring to make it a Christmas Chiffon Cake.
My son NJ calls it the “Zebra Grinch Cake”. 🙂
Pandan Marble Chiffon Cake
2 1/4 cups Cake flour
1 cup Sugar
3 tsp Baking powder
1 tsp Salt
3/4 cup Cold water
1/2 cup Vegetable oil
2 tsp Vanilla extract
5 Egg yolks
7 Egg whites
1/2 tsp Cream of tartar
1/2 cup Sugar
1 Tbsp Pandan essence
Preheat oven to 325°F/160°C. Prepare UNGREASED tube pan. Set aside. (I recommend using an Angel Food Pan).
In a large bowl, mix flour, sugar, baking powder, and salt. Make a well in center and add the water, oil, vanilla and egg yolks. Beat with a wooden spoon until smooth.
Beat egg whites and cream of tartar until foamy, using an electric mixer. Gradually add the sugar to the egg whites and beat until stiff peaks.
Fold in the egg yolk mixture into the beaten egg whites just until blended.
Divide the mixture into half; add the Pandan essence into one half of the mixture and gently fold until well combined.
First add the Pandan mixture and then the plain mixture into the tube pan. Using a skewer, gently run through the mixture making a marble effect.
Bake cake in preheated oven for about 1 1/2 hours until top springs back when touched lightly.
Immediately turn pan upside down. (Table top will do. The legs of the tube pan will keep it from touching the surface).
I’m such a huge fan of Brazilian cakes! In Brazil, they have lots of cakes which only require a few basic ingredients, using only an electric mixer! The outcome is AMAZING! Such simple cakes but really delicious, flavorful and moist.
I’ve once tasted this delicious carrot cake at a birthday party of my Brazilian friend. It’s usually called “BOLO DE CENOURA”. I fell in love with it right away and decided to try making it at home. She didn’t give me the exact recipe though because she kept on emphasizing how easy this cake is and that I only had to put carrots, sugar, oil and flour into an electric mixer. Her “BOLO DE CENOURA” had a chocolate glaze which was fantastic. I dust my cake with powdered sugar so that it’s kind of “easier” to eat with your hands. My son loves having a slice of cake in his lunch box sometimes, therefore I find it more practical this way. I also love taking something sweet to my work along with a cup of coffee and this definitely comes in handy.
I always have carrots at home. They’re inexpensive, very healthy and a great snack for kiddos. I love including carrots into a lot of my recipes. Every time there’s a few carrots at our place which nobody want to eat anymore, I make this cake.
My NJ is more of a cucumber kind of boy but he really loved this carrot cake. I bet that most of you already have these ingredients at home. Just simply throw everything into your electric mixer and pour the batter into your cake pan…and voilà! You got yourself a scrumptious homemade cake!
Brazilian Carrot Cake
Ingredients: 300 g Carrots, cut into small chunks 3 Eggs 240 ml Canola oil 200 g Brown sugar 200 g Sugar 1/4 tsp salt 1 1/2 tsp Baking powder 1/2 tsp Lemon zest
Directions: Preheat oven to 175°C/345°F. Grease and flour a bundt pan.
In an electric mixer, add carrots, eggs, canola oil, brown sugar, sugar and salt. Mix until everything is combined and the carrots should be well mashed.
Add the baking powder and lemon zest.
Pour the batter into your greased bundt pan and bake for 35 – 40 minutes. A skewer inserted into the middle should come out clean.
I’m such a sweettooth! I love everything that contains sugar! I’m talking about chocolate, frostings, candy, soda etc. I’m the only one in my family who likes everything extra sweet!
This cake is all that! The 7 UP in this cake gives it that great sweet lemony flavor and the glaze…mmmhhh! OMG! The glaze is the cherry on top! And I even add more cherries on top of that! Hehehe…
I love poking holes on top and adding the cherry juice to give this cake an extra cherry flavor and moisture. Plus the color looks really great!
This cake is a big hit and will surely impress your folks! You could also simply leave out the cherries and make it a simple lemon cake. You could also leave out the glaze and dust with confectioners sugar instead. Adding blueberries instead of the cherries is also a great option. Bottom line is you can customize this cake as much as you want and the result will always turn out amazing! 🙂
Cherry 7 UP Bundt Cake
Ingredients: 340 g Unsalted butter (room temperature) 400 g Sugar 5 Eggs 1 tsp Salt 375 g All-purpose flour 2 tsp Lemon extract 180 ml 7 Up 1 jar Maraschino cherries, drained (keep juice)
Marble Cake is a real classic here in Germany for coffee time. You will find them at almost every bakery and café over here.
For me, marble cake is timeless! The cake is so simple but has best of both worlds: chocolate and vanilla! Even without any frosting you can never go wrong with this cake. You can even add berries or other kind of fruits to the batter to pimp it up a bit.
Whenever I get last minute visitors, this is always the cake I choose to bake. It’s classy, uncomplicated but so delicious!
Even a rookie baker could whip this up with no problems. Just be careful not to overbeat the batter for it might turn out dry.
I love to brush my marble bundt cake with a light chocolate glaze just to make it a bit more chocolatey and pretty! 🙂
Easy Moist Marble Cake
Ingredients: 300 g Butter (softened) 150 g Sugar 1/2 tsp Salt 1 Tsp Vanilla Extract 6 Eggs 350 g All-purpose flour 100 g Cornstarch 4 tsp Baking powder 8 Tbsp Milk 100 g Nutella 3 Tbsp Milk 15 Cocoa Powder
Glaze: 100 g Semi-sweet baking chocolate 100 g Milk baking chocolate 1 Tbsp Canola Oil
Directions: Preheat oven to 160 °C/325°F and lightly grease a 10″ non-stick bundt pan.
In a medium bowl beat the softened butter, sugar, salt and vanilla extract until light and fluffy.
Add the eggs one at a time and beat for about 20 seconds after each addition.
In a small bowl combine flour, baking powder and cornstarch.
Mix in the flour mixture and milk in alternately. Don’t overmix or your cake will turn out to be dry!
Pour half of the mixture into the greased bundt pan.
Now add the Nutella, cocoa powder and milk into the remaining batter and mix until well combined Spread the cocoa batter over the light batter.
Using a knife, swirl the cocoa batter into the white batter to make a marble effect.
Bake in preheated oven for 50 – 55 minutes or until an inserted wooden pick comes out clean.
I must admit! I’ve already tried about 4 different recipes of a Japanese Cheesecake. It always says how “easy” it is to make and how few ingredients you need for this heavenly cake.
Well, when I baked them they suddenly collapsed and became really flat like a disc! No kidding! This cake is quite a challenge! It’s a sensitive type of cake very similar to a Chiffon Cake.
This obviously was a trial and error for me and I’m sooo happy to finally have found the right amount of ingredients to make this a “No Fail Japanese Cheesecake”.
I would recommend you to use your oven thermometer to have the right degree in your oven. Most importantly: This recipe is made for an 8 inch baking pan! I wouldn’t use any other size. It might not turn out the way you want your Japanese Cheesecake to be. Just follow my hints and I’m sure you guys will be baking the most beautiful and fluffiest Japanese Cheesecake out there.
110 ml Milk 140 g Cream Cheese 45 g Butter 5 Eggs (room temperature) 45 g All-purpose flour 15 g Cornstarch 1 tsp Lemon Zest 150 g Sugar
Pre-heat oven to 150 °C / 300 °F (Top and bottom heat). Grease an 8-Inch round cake pan and line with parchment paper (see pictures).
If using a springform pan, make sure to cover the outside of the pan with layers of aluminium foil to prevent water from seeping in. Hint: To be on the safe side, I ALWAYS cover my pans with aluminium foil, if baking in a water bath. You never can be too careful. Believe me, I’m speaking out of experience. Hahaha… 🙂
Whisk milk and cream cheese in a small pot until it’s smooth. Hint: It’s important that you cook this mixture on low heat or over a warm water bath.
Add butter to the milk mixture and continue to whisk slowly until mixture is smooth. Put the milk mixture aside and let cool. Hint: I transfer the milk mixture in a different bowl, so that it cools down faster.
Separate the egg whites and egg yolks.Whisk egg yolks until the color turns slightly pale. Add the milk mixture and the lemon zest into the egg yolks and give it a quick stir.
Sift the flour and cornstarch into the milk mixture and whisk very well until the mixture is free from lumps.
Mix the egg whites and slowly add the the sugar until it forms soft peaks.
Using a spatula, SLOWLY fold in the egg whites into the egg yolk mixture in three parts.
Pour the batter into an 8-inch round pan and place it into a larger baking pan filled with HOT water. Bake at 150 °C for 1 h 20 Minutes at the LOWEST level of your oven. Hint: After baking for 1 h 20 Minutes, turn off the heat and leave the cheesecake in the oven for 30 Minutes. Let cake cool completely before serving.