Sometimes I feel pressured. Pressured to post something really good. Not only good, but has to be somewhat unique as well. Not sure if you feel the same...but I do. If I bake something nowadays, I will ask myself, is this good enough to be posted? It may sound silly isn't it? But I do feel that the readers nowadays have pretty "high expectations" considering that there are so many great bloggers out there. These "new age" bloggers have fantastic photographic skills plus ever trying new recipes that will wow the readers so often. Don't get me wrong, I have nothing against them. In fact I love reading their posts! I just feel that my blog definitely needs a lot of work to get to that level, lol! Anyway, "人比人气死人", why make our life harder then it is right? ;))
Anyway, enough babbling, back to today's recipe. It's Red Wine Yeast Marbled Chiffon Cake (红鞠大理石戚风蛋糕).
After my previous attempt on using red wine yeast, I knew I had to try it again on a cake recipe. Since I did see some of the fellow bloggers using it for chiffon, I knew it will be an obvious choice. :)
Recipe was from 孟老师的100道小蛋糕 , a book that I owned but rarely use. *sigh* Anyway, I did slight modifications to it to fit into my 20cm tube pan. ;)
Ingredients (makes a 20cm tube pan)
4 egg yolks
45g caster sugar
1 tsp vanilla extract
50ml vegetable oil
100ml fresh milk
120g cake flour
1 tsp baking powder
4 egg whites
80g caster sugar
10g cornflour (original calls for 1/3 tsp cream of tartar)
2 tbsp of red wine yeast (already in liquid form)
- In a large mixing bowl, beat the egg yolks with caster sugar till thick and creamy, about double in volume. Then add in the vanilla extract and mix well.
- Add in the vegetable oil, followed by the fresh milk into the egg yolk mixture and stir well. Then sift in the cake flour and baking powder. Mix till no visible lumps.
- In another large mixing bowl, beat the egg white until foamy, add in sugar gradually and beat till still soft peaks, add in the corn flour and continue to beat till stiff.
- Preheat the oven to 170C.
- Gently hold in 1/3 of the white into yolk mixture. Then repeat with 2 more portions till all is folded.
- Take 1/3 of the batter and mix in the red wine yeast into it till well combined.
- Pour the plain batter into the tube pan first. Then place spoonfuls of the red wine yeast batter into the tube pan. Then use a toothpick, swirl the batter to create a marble effect.
- Place the cake into the oven to bake for 28-30 minutes till the tester comes out clean.
- Remove from oven and invert to cool completely before removing from the pan.
I had originally baked this for my brother since he was in Singapore for a visit. However the cake ended up eaten mostly by my dad! My dad loved it, claiming it was really soft and spongy and not too sweet, definitely his kind of cake, lol! :D The only down side for me was there was no evident taste or scent of the red wine yeast again. I felt the cake taste more like an ordinary vanilla chiffon cake. :P So I guess I have to either up the red wine yeast more or make the whole cake in pink (mix all the batter with it) next time. :P
Looks like the air pockets are still quite big in the cake. :P Anyway, taste is more important then looks right? *self comforting* Hahaha...
Red wine yeast pau, done. Red wine yeast chiffon cake , done. I guess that leaves us with red wine yeast...bread! Stay tune all. ;))
Thanks all for staying on with me. ;) Have a great evening all!