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Extra Fluffy

It has been up and down lately, and work has never been more crazier, especially for the cameraman. He spent most his time in the office because of his project. Not to mentioned now he got some side jobs – taking food photography projects on weekends. We didn’t expect that this hobby could bring him to a more serious area, but it is good thing, isn’t it?

That’s why this entry takes a loooong time before finally gets posted.  Well, I can’t blame him entirely for being busy. I have been occupied with some other things lately and didn’t really spend so much time in trying new recipes.


Fluff away

I did a trial on making an entremet but it was a failure, so i tried to do something much simpler than that. I bumped into this chiffon cake recipe from this site and i like the simplicity of the cake appearance. So I gave it a try. The first result, it was quite good, the cake is soft, fluffy, sweet but it is a bit too eggy for me. So, i decided to mix something into the recipe and add some sauce that can cover up the eggyness of the cake: cream cheese and pistachio cream!

The result? well, the cake still have the fluffy texture from the egg, and the cream cheese neutralize the strong smell from the egg and improve the flavor. The pistachio cream compliments the whole taste of the cake, and bring it to another level. I guess this recipe is going to be a keeper ;). If you like chiffon cake, you’ll like this one.


Hokkaido Cheese Chiffon CupCake with Pistachio Cream

Things you need:

For the cake

  • 32g self raising flour
  • 1/8 tsp baking powder
  • 1 egg yolk
  • 36 Cream Cheese (use the lighter version), softened
  • 1/8 tsp salt
  • 24 g vegetable oil
  • 24g milk
  • 1 tsp vanilla extract
  • 3 egg whites
  • 1/4 tsp lime juice
  • 40 gr caster sugar

For the pistachio cream:

  • 80 gr whipping cream
  • 10 gr pistachio paste
  • 80 gr milk
  • 1/2 tsp vanilla bean paste
  • 1 egg yolk
  • 16 gr caster sugar
  • 80 gr mascarpone cheese

Things you need to do:

Make the cake. Sift the flour together with the baking powder. Set aside.

Whisk the egg yolk together with the salt, until well combine, then pour in the oil, milk and vanilla extract, mix well. Put in the cream cheese and whisk together with the egg mixture, mix well.

Fold in the flour, mix well until it becomes a smooth mixture and has no lump. Set aside.

Pre-heat the oven to 160 C.

In another bowl, beat the egg whites and lime juice until fluffy, then gradually mix in the sugar, beat the egg and sugar until you get a stiff glossy peak.

Scoop 1/3 of the egg white to the cream cheese mixture, fold well to lighten the batter, then pour back the whole batter to the remaining egg whites. Fold lightly until well-mixed.

Fill baking cases until 3/4 of the  casing is filled. Bake for 20-25 mins, leave to cool. Once cool, put it in the fridge for a while, since i think it is better to serve it cool together with the cream.

Make the cream. Heat the pistachio paste with milk and vanila bean in a pan until boiling. In another bowl whisk the egg yolk and sugar together then pour the hot milk mixture, continue whisking to temper the egg yolk. Heat the milk and egg mixture until 84C. Strain the pistachio cream and leave to cool.

Once the cream is cool enough, mix the pistachio cream with the mascarpone cheese, until well-mixed. In another bowl whisk the whipping cream till soft peak. fold into the pistachio cream. Put in fridge to cool.

Serving the cake. Once the cake is cool –  take it out from the casing, dust it with a bit of powdered sugar, and  serve it together with your pistachio cream. YUM!



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