A very basic simple chocolate chiffon cake adapted from Florence [Do What I Like]. The original recipe is baked in baking tin as a cake base for Black Forest Cake. As I like baking 'no frills' cakes, I bake it using the chiffon pan. I could remove this cake with bare hand. But I don't know the reason why it cracked. Verdict - spongy, soft, moist and fragrant chocolate chiffon cake. The texture is very good. Ingredients
[use 19 cm/7 1/2 inch tube pan]
4 egg yolks
40 gm castor sugar
1/4 tsp salt
2 tsp rum or kirsch [I used Rum]
25 gm cocoa powder
85 ml warm corn oil
135 ml warm water
125 gm cake flour
1/2 tsp baking powder
1/2 tsp baking soda*
4 egg whites
1/2 tsp cream of tartar
50 gm castor sugar
* Notes - baking soda is alkaline in nature. It is used in most chocolate cakes to act as a leavening agent and to neutralise acidic nature of chocolate/cocoa powder and to give it a darker colour. - Mix egg yolks, sugar, salt and rum with a hand whisk until well combined.
- Stir cocoa powder in warmed corn oil until dissolved and pour into [1]. Drizzle in warm water and use whisk to combine well.
- Sieve flour, baking soda and baking powder into egg yolk mixture. Stir until well combined. Set aside.
- In a clean bowl, whisk egg whites until frothy, add in cream of tartar, continue to whisk egg whites. Gradually add in sugar in 3 batches and whisk until stiff peaks formed.
- Pour 1/2 meringue into egg yolk mixture and blend well.
- Pour batter into remaining egg whites and fold until well mixed.
- Pour into chiffon pan, shake a little to smooth the cake surface. Tap pan several times on table top to release trapped air bubbles.
- Bake in preheated oven at 170 degrees C [lowest rack for small oven] for 40-45 minutes [I baked mine for 40 minutes].
- Remove and invert pan to cool before dislodging. Slice to serve.
My cousin made these Mua Chee for sale but I couldn't get her recipe. Recently I came across a recipe for this kind of Mua Chee in Yum Yum food magazine which looks good and easy to make. In good mood, I roasted the peanuts [see post on how to roast peanuts] cos' I believe it tasted better than store bought ground peanuts. I prepared the ingredients in batches [not the same day]. The filling a day earlier and the dough the next day. It's easy. We get to enjoy the mua chee that can be made plain or with pandan flavour. There is another with cocoa flavour which I made. Recipe Source - Yum Yum Magazine No. 86 with modificationsVerdict - soft, chewy mua chee with lots of peanut filling. Bite and chew it slowly, you will detect the chocolate flavour. You can make 1/2 portion, should be able to make about 18-20 pieces [depending on the size you prefer]. Ingredients
[makes about 36 pieces]
Peanut Filling [mixed well] - 1/2 portion should be enough
500 gm peanuts - toasted, skin removed and grounded
50 gm white sesame seeds - toasted and grounded
120 gm castor sugar
Cocoa Glutinous Rice Dough
350 gm glutinous rice flour
50 gm tapioca flour
2 tbsp cocoa powder
2 tbsp sugar
2 tbsp oil
500 ml water
For coating
200 gm rice flour - stir fry over low heat for about 20 minutes or until very light. Remove to cool.
- Mix all the dough ingredients in a steaming bowl. Steam over high heat for 20 minutes. Remove and transfer the dough into a greased plastic bag while still hot.
- Knead the dough until smooth and elastic.
- Divide the dough into small portions [about 30 gm] and put them into the prepared rice flour.
- Flatten the dough and wrap in peanut filling. Gather the edges to seal into a ball. The ball should be well coated with the rice flour.
- Place onto paper cases to serve.
This recipe is given to me by the shop owner selling baking ingredients. I noticed it is quite similar to Amy Beh's recipe [here] but her method is slightly different. Her's does not require the syrup mixture to rest for several hours. This one has no baking soda added. It's a workable and reliable recipe for Gongzai Mooncake Biscuit.I used this dough to make 3 different figurine mooncake. I used the centre of the big mooncake mould to shape the figurine mooncake biscuit. For one, I used store bought salted sweet lotus paste and melon seeds as filling. No egg glaze is applied to these biscuits.Figurine mooncake with lotus paste
Figurine mooncakes using the centre design of big mooncake mould
Figurine mooncake using the centre design of big mooncake mould
Verdict - easy to handle soft dough. The colour tone is nice even though without egg glaze.
Ingredients
[makes 20 each the of the 2 designs and 8 pieces with filling mooncake]
600 gm plain flour - sifted [can use Rose flour]
450 gm golden syrup
180 gm peanut oil
8/10 tbsp alkaline water
