Cake Dessert Giveaways

Yam Ombre Chiffon Cake

Yum
2014-09-09-12-07-37_deco
I have to confess that I have been putting chiffon cakes on the back of my to-bake list because of the fear of failure. I understand that chiffon can be quite tricky because of the meringue, over or under beating, or even deflating which causes the cake not to rise properly. There is no better way to overcome the fear of failure than to confront it head on. What worse can happen but a really awful cake right?! :p
 
I’m glad I finally baked my first chiffon, and pushed myself a little further to make an ombre yam chiffon. I adapted the recipe from Loving Creation for You managed by these 2 wonderfully talented chiffon artists! Can’t go wrong with their chiffon cakes! I added my own little twist to it by using their ingredients measurements as a base and adding yam puree + yam paste to get the pretty colours. The cake was moist and the process was not as intimidating as I imagine it to be. I can predict many more chiffon cakes will be coming from my oven. 🙂
 
 
 
Yam Ombre Chiffon Cake
Makes a 17cm chiffon cake, using 65g eggs.
Write a review
Print
Egg yolk batter
  1. 3 egg yolks
  2. 20g castor sugar
  3. 35g corn oil
  4. 45g coconut milk
  5. 60g cake flour, sieved
  6. 50g mashed yam + 1 tbsp water (steam yam until soft and mash with 1 tbsp water)
Egg white batter
  1. 4 egg whites
  2. 45g castor sugar
  3. 1/4 tsp cream of tartar
Ombre layer
  1. 1/4 tsp yam essence
  2. 1/2 tsp yam essence
Instructions
  1. Preheat oven to 160C.
To make egg yolk batter
  1. In a large mixing bowl, add sugar and egg yolk together.
  2. Whisk until pale and creamy, ribbon stage.
  3. Add coconut milk, mix well.
  4. Add yam puree, mix well.
  5. Slowly drizzle in oil while mixing.
  6. Add sieved flour and whisk until no trace of flour can be found.
Egg white meringue
  1. In a clean mixing bowl, add egg whites and cream of tartar.
  2. Whisk until soft peaks formed.
  3. While whisking, gradually add sugar and continue whisking until stiff peaks formed.
  4. Be careful not to overbeat your meringue or it will curdle.
Mixing the batter
  1. Add your meringue in 3 batches (1/3) into your egg yolk mixture.
  2. Fold it in gently but quickly with a spatula or hand.
  3. Fold in the next batch until done.
  4. Be careful not to deflate your batter.
  5. Divide your batter into 3 equal portions.
  6. Portion 1: Leave it as it is.
  7. Portion 2: Fold in the 1/4 tsp yam essence
  8. Portion 3: Fold in other 1/2 tsp yam essence
  9. Carefully and slowly pour Portion 1 batter into an un-greased chiffon pan first.
  10. Then pour portion 2 gently on top, and portion 3 last.
  11. Bake for 15 minutes at 160C, and 20 minutes on 150C.
  12. When done, invert to cool completely before unmoulding.
Notes
  1. Here is a video on how to unmould the cake by hand: https://goo.gl/TzDlxv
Adapted from Loving Creations 4 u
Adapted from Loving Creations 4 u
Delishar | Singapore Cooking, Recipe, and Food Blog http://delishar.com/
 

 

 
 
This giveaway ends on Tuesday, September 30, 2014 at 12:00 a.m. Singapore time (GMT+8). The winner will be selected by random.org and will contacted by email. If there is no response after 48 hours, another winner will be selected. Item will be mailed to winner, or meet up to my convenience, giveaway open to Singapore entrants only.

Print Friendly
Stuffed Meatloaf Cupcakes with Mashed Potatoes Frosting
Vietnamese Meatball Cabbage Soup

You Might Also Like

15 Comments

  • Reply
    eddy khoo
    12 September, 2014 at 1:44 am

    looks very nice! do u have any recipes for a good sticky date pudding ?

  • Reply
    The Gateaux
    12 September, 2014 at 3:25 am

    Very nice chiffon cake. I'm still trying to master the art of doing a beautiful chiffon.

  • Reply
    Bakings Corner
    12 September, 2014 at 6:51 am

    wow..!! yam.. alwaysmy fav.. tks for sharing pretty .. sure will try out

  • Reply
    Jessie Sng
    13 September, 2014 at 2:43 am

    looks so beautiful! would try it out! any non-bake cakes or cookies recipes ? thanks!!

  • Reply
    Jane Lee
    14 September, 2014 at 3:35 am

    I love this cake! Can you share how to make a molten chocolate lava cake ?

  • Reply
    Lee Pearly
    14 September, 2014 at 3:31 pm

    Chiffon cakes arey family all time favourite. Yr yam chiffon is something new to me. Love yr post, everthing is so interesting. Please share more of simple easy creative foodies!

  • Reply
    MonuTeena RecipesPassion
    16 September, 2014 at 10:52 am

    happy hosting dear.. in fact i totally agree nothing is without proper measurement 🙂 and this cake is so awesome and inviting yummmy pass 🙂

  • Reply
    Gene Sim
    18 September, 2014 at 7:13 am

    Nice !

  • Reply
    mugmug
    18 September, 2014 at 1:12 pm

    Yummy! after read your post i want to get the ingredients ans bake during the weekend!

  • Reply
    WENDY TAY
    18 September, 2014 at 2:42 pm

    The step-by-step picture guide to the cake making process is very helpful. Thanks!
    I actually hope to see more savoury dishes for ideas to feed my family!
    Thanks for the give-away!

  • Reply
    Shirley
    19 September, 2014 at 5:54 am

    Hope to see real authentic almond pudding pls. Heard its alot of work

  • Reply
    Robert Sim
    19 September, 2014 at 11:10 am

    love the detailed descriptions. more one-dish meals recipes pls!

    Robert SIm
    robertsim1977@gmail.com

  • Reply
    Carol Mei Mei
    19 September, 2014 at 11:14 am

    Thanks for the lovely recipe and photos. Looking forward to more recipes of bakes and cakes from you.

    cmeilim@gmail.com
    Carol Lim

  • Reply
    Frances Lorraine
    26 September, 2014 at 1:57 am

    I love Chiffon Cake and it has been a while since I've baked something! It's high time I should head back to my mixer and oven soon. Looking forward to more cooking recipes too like your Butter Chicken which looks sooo good! <3

    Frannywanny
    frannywannyblogs@gmail.com

  • Reply
    Sharron Wee
    28 September, 2014 at 12:54 pm

    Love!!! Please bake more style MiLo bakes <3 !!!

  • Leave a Reply