How To make Sourdough Chiffon Cake
1 1/3 c All-purpose flour
3/4 c Sugar
1 1/2 ts Baking powder, double-acting
1/2 ts Salt
1/4 c Vegetable oil
1/4 c Water, cold
4 Egg yolks
1/2 c Sourdough starter
1/2 ts Vanilla
1 tb Fresh lemon juice
1/4 ts Cream of tartar
4 Egg whites
Mix and sift the first four ingredients. Make a well and add the oil, water, egg yolks, sourdough starter, vanilla and lemon juice. Beat until smooth. Now add the cream of tarter to the egg whites. beat the whites until well blended. Be slure to fold very gently. Turn into an ungreased 9-inch tube pan. Bake for 1 hour in a 325F oven. Cake should spring back when touched with finger. Immediately turn pan upside down placing tube over neck of bottle. Let hang to cool. Loosen with spatula to remove from pan. From Pat's Sourdough and Favorite Recipes ISBN# 0-9625098-1-7
How To make Sourdough Chiffon Cake's Videos
The BEST CHOCOLATE CAKE is made with SOURDOUGH
Sourdough Chocolate Cake is soft, moist and so, soooo delicious! It really has the most amazing texture and is the best way for all chocolate lovers to use sourdough starter discard.
Rich and decadent, this chocolate cake is so good it should be forbidden!
Full recipe here:
#chocolatecake #sourdoughdiscard #sourdoughcake
Sourdough Pandan Chiffon Wendy’s Kitchen by WL
This is the first time I baked Sourdough Pandan Chiffon. Used to bake without the discard. Not sure on the turnout with the discard, hence I didn’t take video for the beginning part.
But glad that it turnout so good. Luckily I took video for the followings.
1) Separate egg yolks from the egg whites
2) In a mixing bowl, add in egg yolks, coconut milk, Pandan juice, oil, sugar n drops of green colour paste ( for a more vibrant colour - optional)
3) Add flour n discard
4) Mix till smooth batter
5) In a separate bowl, beat egg whites till soft peak, add sugar separately in 3 times. Continue beating after each addition of the sugar
6) Add in lemon juice n beat till stiff peak
7) Add 1/3 of the egg white mixture into the Pandan batter, mix well
8) Then pour the Pandan mixture into the egg white
9) Mix well till fully incorporated n runny batter
10) Pour into your preferred choice of molds. I baked in 3x16.5 (diameter) paper molds. Tap the mold gently to release bubbles if any.
11) Bake in preheated oven at 150C for 50-55mins
12) After removing out from oven, invert onto a plate to prevent cake dome from sinking
13) Use a knife to run through the edges for easy removing from the mold
14) Enjoy!
Sourdough Purple Sweet Potato Chiffon Cake - Wendy’s Kitchen by WL
As per the above recipe for Sourdough Pandan Chiffon Cake :
I halved the recipe for the small cake.
5 Egg yolks
70g Coconut milk
16-20g Purple Sweet Potato water ( strain after steaming) + 29-25g of fresh milk to make it up to 45g (replace Pandan juice)
60g corn oil
65g Cake flour
10g Purple Sweet Potato powder
45g sugar
105g Discard
5 Egg whites
40g Sugar
Method as per the recipe for Sourdough Pandan Chiffon Cake
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Coffee Walnut Chiffon Cake 咖啡核桃戚风蛋糕
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Ingredients:
5 egg yolks (蛋黄)
50g caster sugar (细砂糖)
50g corn oil(玉米油)
2 tsp instant coffee powder (即溶咖啡粉)
3 tbsp hot water (热水)
1/2 tsp coffee emulco (咖啡香精)
80ml Evaporator milk (淡奶)
120g plain flour(普通面粉或低筋面粉)
30g corn starch (玉米粉)
40g toasted chopped walnuts (烘香核桃碎)
5 egg whites (蛋白)
1/8 tsp cream of tartar /1 tsp lemon juice (1/8 茶匙塔塔粉/1 茶匙柠檬汁)
80g caster sugar (细砂糖)
22cm (9”) chiffon cake pan
22cm (9寸)戚风烤模
Bake in a preheated oven at 140°C for 45 minuets. Then bake at 160°C for 10 minuets.
以140°C烤45分钟, 再改160°C烤10分钟
班兰戚风蛋糕
Pandan Chiffon Cake
伯爵奶茶戚风蛋糕Earl Grey Milk Tea Chiffon Cake
香橙戚风蛋糕 Orange Chiffon Cake
咖啡戚风蛋糕 Coffee Chiffon Cake
芝士戚风蛋糕 Chiffon Cheesecake
紫薯戚风蛋糕 Sweet Potato Chiffon Cake
Easy Sourdough Coffee Cake (Overnight Recipe)
If you’re a sourdough connoisseur looking for a delicious sweet treat, you’re in the right place! This sourdough coffee cake is the perfect comfort food for a cozy breakfast, or as an after-dinner dessert. It’s warm, fluffy, and melt-in-your-mouth good. Plus it's made with an overnight sponge, which means it's long fermented for better digestion!
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Sucanat:
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????INGREDIENTS????
Overnight Sponge:
1 cup (230 grams) water
1 cup (240 grams) active sourdough starter, 100% hydration
2 1/2 cups (345 grams) all-purpose flour
Filling/Topping:
1/2 cup sucanat or brown sugar
1 tablespoon cinnamon
1/2 cup butter, melted
3/4 cup pecans (toasted and chopped) or 1 cup of wild blueberries, optional
Coffee Cake Dough:
Overnight sponge
1 cup butter, melted and cooled
2 large eggs, lightly beaten
1/2 cup cane sugar (or coconut sugar or sucanat)
2 teaspoons pure vanilla extract
1 tablespoon baking powder
1/2 teaspoon unrefined sea salt
????SAMPLE BAKING SCHEDULE????
Here’s a sample baking schedule for this sourdough coffee cake to help you plan your bake:
◾The afternoon before you plan on baking: Feed your sourdough starter at around noon to 2:00.
◾The evening before: Mix together overnight sponge just before going to bed.
◾The next morning: Assemble and bake the sourdough coffee cake.
So if you’d like to eat this Sunday morning, feed your starter on Saturday afternoon.
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