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Vanilla Bean Cotton Cake



Hello! It's been such a looooooong time since I have time to update my blog posts!

It has been a "wild" ride being a mummy to 2 young children, and as we explored the helper option to help out in terms of child caring, we realised it's probably not going to work out, after we've sent 2 helpers home.

So I guess I'll just make lesser cakes and try to take care of the kids on my own, as the Jie Jie transits to a kindergarten next year. Oh yay preschooler! Hehe :)





Recently I fell in love with cotton cakes, and tried out this awesome recipe shared by Xing Fu Zhi Wei's blog.

It's a soft and really cottony moist meringue based cake, which is not too sweet at all! Great to go with a cup of thick coffee, which is ideal for breakfast or tea!

This recipe makes use of the cooked dough method, and seemed to be using a little more oil than the usual chiffon cakes - which probably gives its texture. I like that this recipe does not need me to measure out sugar 2x lol! (I am lazy hahah!)





Yield: Makes One 8-Inch Cake

Vanilla Bean Cotton Cake

prep time: 20 MINScook time: 1 hour and 20 MINStotal time: 1 hours and 40 mins

INGREDIENTS:


  • 80g oil
  • 100g cake or top flour
  • 6 egg yolks
  • 2 eggs
  • 100g milk
  • 1g salt
  • 6 egg whites
  • 85g sugar
  • 2 tsp vanilla bean

INSTRUCTIONS:


  1. Sift the flour into a large mixing bowl. Set aside. Preheat oven to 150C.
  2. Heat the oil till you see oil marks in the pot as it gets heated up. Pour the oil immediately into the sifted flour. Mix well till blended. Set aside to cool.
  3. Meanwhile, in another bowl, add in the egg yolks and eggs. Whisk well. Add in milk and vanilla bean, whisk till well combined.
  4. When the cooked dough has cooled down, add in the egg+milk mixture,as well as salt, whisk till well combined.
  5. In your mixer bowl, whisk egg white till foamy, add in sugar in 3 batches. Whisk till soft firm peaks.
  6. Take 1/3 of the meringue, add into the egg yolk batter. Using your whisk, incorporate the batter and meringue by using a "cutting" (up and down) motion. At the same time, rotate your bowl as you mix.
  7. Take another 1/3 of the meringue, fold in using a spatula. Repeat for remaining meringue. When the batter and meringue has combined, do ensure the bottom batter is also well combined. You can do this by folding the batter upwards. If there is dark colored batter, continue to fold in gently till the batter is same in color. (Usually takes about 15-18 turns)
  8. Bake in oven at 150C for 30 mins. Turn down the heat to 140C for 10 mins, then 130C for 10 mins, then 120C for 25-30 mins.
  9. Cool completely (if you are using removeable bottom pan) before removing from pan.


    Note: Original recipe bakes at 170C for 40 mins, then 150C for 20 mins. I am using a much lower temperature because my chiffon cakes tend to split on the surface if I use 170C for 40 mins. Well, if you look carefully at the pictures, I had 1 huge earthquake split this time lol. You can adjust the temperature according to your oven too.
www.cherienoms.com





Hope you'll try out this cotton cake, and you'd love it as much as I do! :)

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