Chocolate batter 50g all-purpose flour 30g cocoa powder 4g salt 170g chocolate, chopped into rough chunks 150g butter 2 eggs 150g brown sugar 1 teaspoon vanilla extract
Matcha batter 70g all-purpose flour 20g matcha (green tea) powder 4g salt 170g white chocolate, chopped into rough chunks 150g butter 3 eggs 100g caster sugar 1 teaspoon vanilla extract
Chocolate batter: Sift the flour, cocoa powder, and salt together in a bowl.
Then, melt the chocolate and butter in a bowl in a microwave. (Set the microwave for 30 seconds, take the chocolate out and give it a stir, then give it another 30 seconds. Repeat 3-4 times until thoroughly melted.)
In a separate bowl, mix the eggs, brown sugar, and vanilla extract together, and whisk for 1 minute until fluffy. To this, add in the chocolate and stir together until well-combined. Then finally, add in the dry ingredients, and fold until just mixed and no streaks of flour remain. (Make sure not to overmix the batter at this point.)
Matcha batter: Similar to the chocolate batter, first start off by sifting the flour, matcha powder, and salt together.
Then, melt the white chocolate and butter in a bowl in a microwave.
In a third bowl, mix the eggs, sugar, and vanilla extract together, and whisk until fluffy. To this, add in the chocolate mixture and stir together until well-combined. Then finally, add in the dry ingredients, and fold until just mixed and no streaks of flour remain.
Prepping: Heat your oven to 180°C. Meanwhile, brush (or spray) a 9’’ x 9’’ baking tin with oil, then line it with baking paper.
Marbling: Reserve roughly 1/4 of the chocolate batter. Then pour the rest of the chocolate batter into the lined baking tin, spreading it out to all sides, and smoothing the top with a spatula. Then, pour all of the matcha batter on top of the chocolate batter, and spread it out evenly again. Now, dollop on the chocolate batter you saved onto the matcha batter (I find a 3×3 grid of dots works well). Using a toothpick or a chopstick, gently swirl and circle your way through the batter to form a marbled effect.
Baking: When brownie base is marbled to your desire, pop the brownie into the oven and bake for 25-30 minutes, or until a cake tester poked through it comes out clean.
When done, let the brownie cool in the tin for 10 minutes, before removing it from the tin and setting it on a wire rack to continue cooling to room temperature.
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.
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.
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.