1. Divide the yolks from the whites. Place the egg whites in the stainless steel bowl of your mixer.
2. In a large bowl, add in the 8 egg yolks, half the sugar (80g) and whisk.
3. Add in the tofu and whisk until blended in. Then add in the soy milk and whisk to mix well. Set aside.
4. Add remaining sugar (80g) to the egg whites. Attach the stainless steel bowl onto the stand mixer and using the full metal beating whisk, beat the egg whites until stiff peaks form.
5. Fold in 1/3 of the egg white from step 4 into the batter in the mixing bowl. Sieve and add in the cake flour and fold until well incorporated.
6. Transfer the batter into the rest of the egg white in the stainless steel bowl. Do not pour directly on the egg white, pour at the side where the gap is (the gap where you had earlier on scoop out the egg white). Fold until well incorporated.
7. Pour the batter into a 23cm chiffon cake mold.
8. Bake at 180C for 20mins and lower temperature to 170C and bake for another 10mins.
9. Remove from oven and set the chiffon cake on a bottle upside down. Let it cool for about 1 hour before removing the cake.
1 ½ cup dried fruit mix (200 g; I used Silver bird dried fruit mix)
3 large eggs (at room temperature)
¾ cup sugar (150 g)
1 ½ cup all-purpose flour (plain flour) (180 g; sifted)
1 tsp baking powder (sifted)
150g unsalted butter (melted)
In a small saucepan, cook water on high heat.
After boiling, add dried fruit mix and cook for 1-2 minutes.
Drain well and set aside to cool down.
Squeeze water out and pat dry with paper towel.
Preheat oven to 180C.
Place a piece of parchment paper in the baking dish and spray oil.
Beat eggs and sugar in the stand mixer until it gets fluffy.
Slowly stir in flour and baking powder.
Add the butter and mix.
Add the dried fruits and mix.
Then pour the mixture into the baking dish.
Bake for 40 minutes or until an inserted skewer comes out clean.
Cool down on a cooling rack for 5 minutes.
Then remove the cake from the baking dish by pulling out the parchment paper.
You can serve on the same day; however, it tastes much better the following day. If you want to wait for a day, wrap the cake tightly in cling wrap when the cake is completely cool. Leave it at the room temperature till next day.
230g overripe bananas (this should amount to 4-5 bananas), plus one more to garnish 100g butter, softened at room temperature 70g shiro (sweet) miso 80g caster sugar 80g light brown sugar 2 eggs 1 teaspoon vanilla extract 200g all-purpose flour 1 tablespoon (12g) baking powder
Peel all the bananas, and mash up all but one with a fork. That last one we’ll save as a garnish.
Heat your oven to 175°C, and ready a lined loaf tin for your banana bread batter.
In a mixer with the paddle attachment, mix the butter, sweet miso, caster sugar and brown sugar on medium speed until it turns light and fluffy. This should take 2-3 minutes.
Then, add in the mashed bananas, eggs and vanilla extract and mix for 30 seconds. The batter might start to look a little chunky and split at this point; don’t fret, this is perfectly normal.
Finally, add in the dry ingredients — flour and baking powder — and mix for another 20-30 seconds, until a smooth batter forms.
Pour the banana bread batter into the lined loaf tin.
Then, take that extra banana you saved in step one, and slice it in half lengthwise. Place them on top of the batter, cut side up. (See the photos for reference.)
Bake the banana bread in the oven for 60-75 minutes, rotating it once 45 minutes into the baking process. To check for doneness, prick it in the middle with a skewer or cake tester; the cake is done when the skewer comes out clean. When done, let it cool in the tin for 30 minutes before digging in!
190 g granulated sugar (1 cup – 1 Tbsp; divided in half)
90 ml neutral-flavored oil (corn, vegetable, canola, etc) (1/3 cup + 1 Tbsp)
135 ml whole milk or water (1/2 cup +1 Tbsp)
5 ml vanilla extract (1 tsp)
Gather all the ingredients and preheat the oven to 170 ºC. You will also need an 9” (23 cm) chiffon cake pan.
In a bowl, combine cake flour (110 g), baking powder (9 g), and Dutch-processed cocoa powder (60 g) and mix well with a fork/whisk.
Separate 7 large eggs to yolks and whites. Keep the egg whites in a stand mixer bowl and egg yolks in a large mixing bowl.
Refrigerate (or freeze) the bowl with egg whites for 15 minutes so both bowls and egg whites are cold (it’s okay if the egg whites are partially frozen). In Japan, they chill the egg whites to make smooth, fine-textured meringue and do not use cream of tartar.
Beat the egg yolks.
Add granulated sugar (95 g). Whisk vigorously until it’s a creamy pale yellow color.
Add the oil (90 ml) and beat to combine with the whisk.
Add the milk (135 ml) and vanilla (5 ml or 1 tsp) and combine well.
Using a fine-mesh sieve, sift half of the dry ingredients. Whisk well to combine.
Add the rest of the dry ingredients and mix well until just combined and no lumps (do not overmix).
Take out the bowl of egg whites and set your stand mixer with a whisk attachment.
Start whipping the egg whites on medium speed (level 5) until the egg whites are bubbly, opaque, and foamy.
Gradually add granulated sugar (95 g) in small increments while whisking. Once you add all the sugar, change to a higher speed (level 8) and beat vigorously until stiff peaks form.
To check on stiff peaks, pull up your whisk and see if the egg whites go straight up and just the tip is soft enough that it folds over, like taking a bow. This is a stiff peak stage. By this time, the meringue should have a glossy texture. TIP: Pause beating when the egg whites are getting close to the stiff peak stage. Take out the whisk attachment from the mixer and hand-mix the egg whites till homogenous in texture. Typically, the egg whites near the edge of the bowl are looser (not close to stiff peaks) compared to the center of the bowl. Then put the whisk back and continue beating till stiff peaks.
Using a whisk, take ¼ of the meringue from the bowl and add to the batter. Whisk well to combine until homogenous.
Take a third (⅓) of the meringue left in the bowl and this time, gently fold in without deflating the air bubbles in the meringue and batter.
Take another third and repeat the process.
Take the final third and gently fold in. Make sure to thoroughly mix without deflating the air bubbles.
Switch to the spatula and fold in one last time, scraping from the side and bottom of the bowl, making sure there is no chocolate accumulation.
From 6-8 inch high, pour the batter into the ungreased 23-cm (9-inch) chiffon cake pan at the same location to prevent more bubbles from forming. Gently tap the cake pan on the working surface to release the air pockets in the batter.
Run a wooden skewer through the batter to release air pockets. Put the cake pan in the middle rack of the oven and bake at 170 ºC for 45-50 minutes.
When it’s done baking, insert the wooden skewer in the middle of the cake to see if it comes out clean (If wet, bake longer) and the top of the cake springs back when gently pressed. If the top gets burn too quickly (maybe heat source is too close), cover the top loosely with aluminum foil.
Remove the cake pan from the oven and gently drop the pan onto the working surface to shock the cake so it stops shrinking.
Prepare a bottle with a long neck and invert the cake pan to let cool completely in its cake pan so that it stretches downward.
Once the cake is completely cool, run offset spatulas around both inner and outer edges of the cake TIP: Use a large/long spatula for outside and bottom and a small spatula for around the inner tube. If you use a knife, the tip of the knife tends to poke the cake while moving around.
Gently remove the cake from the pan and run the offset spatula on the bottom of the cake.
Invert the cake onto a plate or cake stand. Chiffon cake is served “upside-down”, the flat bottom side being on top.
To Serve and Store
It’s strongly recommended to consume the cake soon, however, you can keep the cake at room temperature (cooler place) in a cake stand with a cover for 1-2 days. To keep longer, wrap individual slices in a plastic wrap or put in an airtight container and store in the refrigerator for 3 days or in the freezer for 2 weeks.
Grease and line a 9 X 5 inch loaf pan with parchment paper overhanging sides of pan.
For the regular banana bread: whisk together 1 cup of the flour, 1/2 cup granulated sugar, 1/2 teaspoon baking powder, 1/4 teaspoon of baking soda, and 1/4 teaspoon of salt together in a medium bowl. Set aside.
For the chocolate banana bread: whisk together (in a second medium bowl) the remaining 3/4 cup of the flour, 1/4 cup cocoa, 1/2 cup of brown sugar, 1/2 teaspoon baking powder, 1/4 teaspoon baking soda, and 1/4 teaspoon of salt. Set aside.
In a third bowl, combine mashed bananas, melted butter, sour cream, eggs and vanilla until combined.
Divide mixture and add half to each flour mixture, stirring each until combined.
Add 1/2 cup of chocolate morsels to each batter and stir until combined.
Place small spoonfuls of both batters into prepared loaf pan layering and alternating between each.
Then gently make a couple of swirls in the batter with a knife without over mixing.
Sprinkle remaining 1/2 cup of morsels on top and bake for 50-55 minutes.
Sift the bread flour with the sifter or a fine-meshed strainer twice. Holding the handle with one hand and tapping the strainer gently with the other, the flour will gradually sift through the strainer.
Add 2½ Tbsp warm water to honey and whisk well.
Fit the mixer with the whisk attachment.
Crack eggs into the bowl and vigorously whisk until combined.
Add the sugar.
Beat the eggs and sugar on high speed (Speed 10) for 5 minute. The volume of the beaten eggs will increase about 4 times. The texture will be thick and the color will be pale yellow. When you stop the mixer and lift the whisk attachment, the mixture should fall in ribbons.
Add the honey mixture into the egg mixture and whisk on low speed (Speed 2) until combined, about 30 seconds.
Add the bread flour at three separate times: add 1/3 of the bread flour and whisk on low speed (Speed 2) for 15 seconds, then add more flour and whisk for 15 seconds. Add the last remaining portion and whisk until just combined for about 1 minute. Do not overmix.
Grease the loaf pans with oil and spread out evenly with pastry brush.
Put the parchment paper in the pans and make sure the paper sticks to the pans. If not, add oil and spread out evenly with a brush.
Pour the batter into the pans (about 80% full).
Using a skewer, draw a zigzag line to remove the air bubbles in the batter
Level batter in each pan by holding pan 2-inches above counter dropping it flat onto counter. Do this several times to release air bubbles.
Bake at 160C on middle rack of oven for 35 to 40 minutes, or until golden brown and a skewer inserted in the center comes out clean. When done, cake sides will pull away from pan slightly; top will be flat and feel spongy when pressed with finger.
Mix 1 Tbsp honey and ½ Tbsp warm water in a bowl and apply the honey mixture on top of the cake with a pastry brush.
Place a sheet of plastic wrap on the counter top. Take out the cake from the pan to the plastic wrap, top facing down. Gently peel off parchment paper.
Immediately wrap the cake with plastic wrap to keep the moisture and while it’s hot store in the refrigerator overnight (at least 12 hours), keeping the top side facing down. This will help the cake have more fine and moist texture.
To serve, slice off the sides of the cake with a sharp bread knife and cut into 3/4 to 1 inch thick slices (you get 7-8 slices total). It’s better if you bring the cake to room temperature before serving.
To save for later, wrap individual pieces with plastic wrap. You can store at room temperature for up to 3-4 days, 5-7 days in refrigerator, and 1 month in freezer.
Gather all the ingredients. You will also need a 17cm (7″) chiffon cake pan. Make sure you use the correct chiffon cake pan. The best types are the aluminum ones with a removable base (Do not use non-stick bakeware for chiffon cake – it will not work). Do not grease the mold because the cake needs to cling on the sides and center of the pan for support as it rises or it will collapse.
Preheat the oven to 170 ºC. Separate 3 eggs to yolks and whites. Egg yolks in a large bowl, and whites in a smaller bowl.
In the bowl with egg yolks, add roughly ⅓ of granulated sugar and whisk until creamy pale yellow color.
Add 3 Tbsp (40 ml) corn oil and zest of 1 lemons.
Cut lemon in half. Juice all of it.
If you don’t have 4 Tbsp (¼ cup or 60 ml) of juice, add water.
Add 4 Tbsp (¼ cup or 60 ml) juice to the egg mixture and whisk well.
Sift 75 g cake flour and 1 tsp baking powder into the egg mixture. Whisk until totally incorporated and make sure there are no lumps.
Using a stand mixer (make sure there is no trace of water or oil), whip the egg whites on medium low sped (speed 4) till opaque, foamy and bubbly. Add ⅓ of the remaining granulated sugar and continue whipping.
After 30 seconds or so, increase the stand mixer speed to high (speed 10) and add the remaining sugar slowly in small increments.
It takes about 2-3 minutes until stiff peaks form (from the moment you switched to speed 10, but this is just a rough estimate). To check on stiff peaks, pull up your whisk and see if the egg whites go straight up (stiff peak) and just the tip is soft enough that it folds over, like taking a bow.
Using a whisk, fold in ⅓ of the egg whites in the batter until the mixture is homogeneous.
Fold in the rest of egg whites in 2-3 increments and mix gently until the mixture is homogeneous.
Pour the batter into the ungreased 17 cm (7”) chiffon cake pan in same location to prevent from forming more bubbles.
To remove or prevent air pockets before baking, run a skewer (chopstick, knife or spatula) through the batter and then drop the pan gently on the kitchen counter a few times.
Bake at 170 ºC for 30-35 minutes, or until a toothpick inserted comes out clean and the top of the cake springs back when gently pressed. If the top gets burn too quickly, cover the top loosely with aluminum foil.
As soon as you take out the cake pan from the oven, drop it gently on the kitchen counter to stop shrinking. The cake must be cooled upside down in its pan so that it stretches downward instead of collapsing. Stick the cake pan on a tall heavy bottle or invert the cake pan onto a cooling rack (if you use angel food cake pan). Let it cool completely.
To extract the cake, run a thin sharp knife or thin offset spatula around both the outer and inner edge of the cake.
Remove the cake from the pan and run the knife on the bottom. Move onto a serving plate.
200 g cake flour (1 ½ cup; 1 cup should be 120 g.)
1 tsp baking powder
1/8 tsp salt
Gather all the ingredients. Make sure the butter, eggs, and milk are all at room temperature. It’s important!
Center a rack in the oven and preheat the oven to 180 ºC.
I use the leftover butter on the butter wrapping paper to grease the pan (9″x5″ top/8″x4″ bottom).
Then place the parchment paper inside the pan (paper will stick to the butter).
Put the softened butter in a large bowl and beat it until it is light and fluffy and lots of little tails foam around the beaters, about 1-2 minutes.
Add the sugar to the whipped butter and beat thoroughly, about 5 minutes. The sharp sugar grains cut through the butter and create the tiny air pockets that aerate the batter and cause leavening. The mixture should be creamy but grainy.
Crack the eggs in a small bowl and whisk well.
IMPORTANT:To achieve a smooth mixture (not a curdled mixture), add in a very small amount (1 Tbsp) of the whisked egg in the mixture and beat well after each addition. Tip: The eggs contain water and the yolks and the butter are fats. Remember, oil and water will not mix without an emulsifier (in this case, the yolks), which suspends fat molecules in water making a smooth mixture.
If there is a slightly curdled appearance to the batter after adding the eggs, don’t worry. The emulsification is usually complete enough that the batter will become smooth with the addition of flour. The flour helps absorb some of the excess water.
Add the dry ingredients in 3 additions. In a fine-mesh strainer/sifter, add 200 g (1 ½ cup) cake flour, 1 tsp baking powder, and 1/8 tsp salt in a fine-mesh strainer and sift a third of it over the egg mixture.
Switch to a silicone spatula (or with mixer on the lowest speed), and mix by hand so you can scrape to the bottom of the bowl to get any little pockets of flour.
Now add another third of the dry ingredients and mix.
Stir in the last third addition. Mix only until the batter is smooth. Even though we are using a low protein cake flour, excess mixing will develop the gluten and create a tougher cake.
Heat 60 ml (¼ cup) milk in a microwave or saucepan until warm (roughly body temperature) and add to 20 g (3 Tbsp) matcha in the bowl. Whisk well till combined.TIP: Warm liquid is easier to blend matcha.
Take ⅓ of the batter and add to the bowl with matcha.
Fold in just until the batter is smooth and homogenous. Do not overmix.
Add 6-8 dollops of match batter into the original batter. Then fold the entire batter from the bottom of the bowl THREE (3) times.
Pour the batter into the pan without mixing the batter, keeping the swirl effect. Tap the cake pan on the countertop once to release the trapped air.
Using the offset spatula, smooth out the surface without mixing too much.
Put the cake pan in the oven and lower the oven temperature to 170 ºC oven for 50 to 60 minutes.
The cake is done when a wooden skewer inserted in the center of the cake comes out clean.
Remove from the oven and allow the cake to rest in the pan for 15 minutes on a wire rack before taking the cake out of the pan to cool completely. Enjoy!