Put the durian puree, eggs and cooking oil into a mixing bowl, beat until well combined. Set aside.
Sift the self raising flour into another mixing bowl. Add the sugar, stir until well mixed and make a well in the centre. Gradually add in the durian puree mixture. Use a FORK or SPOON to stir until well mixed. A bit lumpy is acceptable for muffins. Over stirring or mixing will result in chewy muffins as gluten have developed.
Fill up the muffin cup to at least 80% of the muffin cup and bake at the pre-heated oven of 180 degree Celsius for 20-25 minutes or until a skewer inserted comes out clean. Timing is for estimation and depends on your muffin cup size . If it tends to brown too quickly, after 10 minutes, you can reduce the temperature to 165 degree Celsius and continue to bake until cooked.
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.
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.
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!
133g yellow cornmeal 138g plain flour 1 tablespoon baking powder 75g caster sugar 1 teaspoon salt 1 cup milk 2 large eggs 67g butter, melted92g honey (for a truffle version, mix half of this with truffle-flavoured honey, such as the one from @phoonhuat or @sofrancebistro )
1 cup frozen corn
1. Preheat oven to 200°C.
2. Line 12-cup muffin pan with tall paper liners. Or skip liners & spray tin with oil if you prefer crusty muffins. 3. In a large bowl, whisk cornmeal, flour, baking powder, sugar, salt. 4. In another bowl, whisk whole milk, eggs, butter, honey. 5. Create a well in the middle of dry ingredients.
6.Pour egg mixture into well & stir with a wooden spoon (push dry mix inwards) until batter is just combined. Don’t over-mix, a few lumps are ok.
7. Fold in the corn
7. Divide batter into muffin tin (fill each one to ¾ full).
8.Bake muffins, rotating pan halfway, till tops are lightly golden brown & a skewer inserted into the center comes out clean. About 14 to 16 mins. 9. Cool in pan for 5 mins.
10. Transfer muffins to a wire rack & eat warm, slathered with butter.
Tip:Freezes well wrapped in plastic for up to a month. Reheat in microwave oven briefly (30-50 sec) till soft & warm.