This Chocolate Banana Chiffon Cake is a fluffy, chocolate banana dream. The chocolate chiffon cake is filled with chocolate banana cream - inspired by Cooking Tree 쿠킹트리.  

I loved how this cake turned out in terms of the flavour and design. It's my first time filling chiffon cake with cream, which can be quite tricky as the cake might tear if you fill it too much. Not only is it a unique decoration technique that Cooking Tree created, it adds flavour in an innovative way.

Who would have thought that you can fill a chiffon cake like a choux puff? 😄


Overall, I love how this cake turned out in terms of the flavour and design. My hubby is a fan of the chocolate and banana combination, so I am glad to have a new recipe for him! 🥰

Have you tried the Dalgona Coffee recipe that has been trending online?

What is Dalgona Coffee? It is creamy coffee mixture  that is actually whipped to get that texture. Dalgona Coffee originates from South Korea, and it has made waves on social media recently. With more time spent at home due to the Covid-19 situation, many people are trying their hand at the recipe. 

After seeing so many posts on Dalgona Coffee, I was inspired to make a Dalgona Coffee Chiffon Cake. I baked a Coffee Chiffon Cake and decorated it with Dalgona Coffee cream. 

I tweaked the ratio for the Dalgona Coffee Cream - instead of the usual 1:1:1 portion of instant coffee, sugar, and hot water, I increased the amount of sugar as the coffee is a bit too strong as a cream when it is not taken with milk, which is how Dalgona Coffee is usually served. 

As the cream will only stay creamy for an hour or so, it is recommended to eat the cake immediately after you decorate with the Dalgona Coffee cream. If you are intending on keeping the cake overnight, the 1:1:1 ratio works as it seeps into the cake and thus is no longer too bitter. 

Hope you enjoyed this recipe and that it perks up your days ahead! 🥰☕️

 

This Coconut Milk Chiffon Cake is now easily one of my favourite chiffon cake flavours. It is baked using coconut milk. While the texture is slightly denser than a usual chiffon cake, it is still lighter and fluffier than other cakes. You can definitely taste the coconut milk from this cake! 

For this recipe, you will need liquid coconut milk. The folks at The Coconut Club (Monkey's Choice) kindly sponsored a sample of their premium Coconut Milk for me to bake with. Their coconut milk is unique because "every coconut is picked, sorted and processed by hand at the plantation ensuring the removal of seed coating from the meat. After which, the meat is freshly shipped on order and carefully QC-ed before processing in our own screw-press machine. Resulting in silky pearl white coconut milk with unaltered taste."

COCONUT MILK CHIFFON CAKE RECIPE
by Sumopocky 

Yield: 7" Chiffon Cake

Ingredients
6 Eggs
100g of Caster sugar
100ml of Coconut milk + 20ml to drizzle
40g of Vegetable oil/Coconut oil (melted)
120g of Cake flour

Directions
1. Preheat the oven to 170°C.
2. Separate the egg yolks from egg whites.
3. Prepare the meringue. Beat the egg whites on low speed till it becomes frothy. Gradually add the caster and continue to beat till stiff peaks form. Set aside.
4. In a separate bowl, beat the egg yolks, coconut milk, and vegetable/coconut oil, until everything is combined.
5. Sift in the cake flour to the egg yolk mixture in Step 4. Mix well.
6. Beat in 1/3 of the meringue from Step 3 to the egg yolk mixture in Step 5. Then, gently fold in the rest of the meringue until everything is combined.
7. Pour the batter into a 7" Chiffon Cake mould. Gently smooth the surface and tap the base of the mould against the table to get rid of any air bubbles.
8. Bake at 170°C for 35-40 minutes.
9. Cool the cake upside down. Once cooled, remove the chiffon cake by gently pressing along the edges. Place the cake on a cake board or plate.
10. Drizzle the remaining 20ml of coconut milk over the top of the cake. Enjoy!

This Rose Tea Chiffon Cake recipe carries a beautiful, subtle flavour of rose tea and is perfect for those without a sweet tooth. I decorated the cake with raspberry cream and topped it with rose buds for a vintage look.

I've been wanting to experiment with baking different kinds of tea-flavoured chiffon cakes. As I recently purchased some rose tea buds, I thought they'd make for an interesting chiffon cake flavour!

If you are wondering, this cake doesn't taste anything like a bandung cake. It carries the unique, floral flavour of rose tea, without being overwhelmingly strong.

I baked this chiffon cake in my new extra tall chiffon cake pan! After seeing a couple of gorgeous tall chiffon cakes baked by others online, my heart was won over and I had to order the cake pan to experiment for myself.

As the cake pan is extra tall, I had to increase the baking time slightly to make sure it is fully cooked throughout. What do you think of the extra tall chiffon cakes? I'm definitely a fan!

ROSE TEA CHIFFON CAKE RECIPE
by Sumopocky

Servings
1 x 4" Extra Tall Chiffon Cake
or 1 x 6" Chiffon Cake

Ingredients
10 - 12 Rose tea buds
50ml of Hot Water
Red food colouring *optional

3 Egg Whites
30g of Caster Sugar

2 Egg Yolks
10g of Caster Sugar
2 tbsp of Vegetable Oil

45g of Cake Flour

Directions
[For Chiffon Cake]
1. Preheat the oven to 170C.
2. Add 50ml of hot water to the rose tea buds. Let the tea steep while you prepare the other ingredients. *Optional: Add a few drops of red food colouring to give the cake a more vivid shade of pink.
3. Meanwhile, prepare the meringue. Using an electric mixer, beat the egg whites on low speed. When it starts to get white and frothy, increase the speed to medium and add the sugar in portions gradually. Beat till stiff peaks form and set aside.
4. In a separate bowl, beat the egg yolks, caster sugar, and vegetable oil.
5. Pour the tea to 4 through a sieve and mix well
6. Sift in the cake flour and mix well.
7. To the mixture, mix in 1/3 of the meringue with a balloon whisk.
8. Gently fold in the remaining meringue.
9. Pour the batter to a chiffon cake pan and bake in the preheated oven for about 30 minutes.
10. Let the cool completely upside down. Then, gently remove it from the cake pan.
11. You can choose to decorate the cake with cream and topped with rose buds.

This Pokeball Chiffon Cake fits nicely in the palm of your hand, like an actual Pokeball! Made from classic chiffon cake batter and baked in dome-shaped moulds to achieve the roundness. When baked, chiffon cakes are easy to handle for decoration.

These Pokeballs will be great for a Pokemon themed party too. I baked some pokemon macarons to accompany them. The recipe for the macarons will be up soon!



The most important thing about this recipe is the dome-shaped baking mould. I purchased mine from Qoo10 at a pretty affordable price. This mould is a good investment as it is also useful for making mini dome cakes or chocolate dome balls.

Pokemon trainers, do try this recipe out! 

POKEBALL CHIFFON CAKE
by Sumopocky

Equipment:
Dome-shaped baking mould
Baking sheet
Electric mixer

Yield:
4 Pokeballs

Ingredients
3 Egg Whites
32g of Caster sugar

3 Egg Yolks
32g of Caster sugar
1g of Salt
22ml of Vegetable Oil
33ml of Warm water (~ 40C)

54g of Cake flour
1g of Baking powder

Red food colouring
Black food colouring

Directions
1. Prepare meringue. Beat the egg whites and caster sugar on an electric mixer till stiff peaks form.
2. Beat egg yolks, caster sugar, and salt in a separate bowl over a water bath. Beat till the egg yolks lighten in colour and looks creamy.
3. Whisk in 1/3 of meringue to the egg yolk batter.
4. Sift in cake flour and baking powder.
5. Pour in vegetable oil and warm water to the batter.
6. Split the batter and remaining meringue into 3 portions:
2/5 for white batter, 2/5 for red batter, and 1/5 for black batter.
Then, to each bowl, gently fold in the meringue. Add food colouring to achieve red and black batter.
7. Bake in a preheated oven at 170°C for about 20 minutes.

THAI MILK TEA CHIFFON CAKE RECIPE
by Sumopocky
[Order the pre-portioned ingredients on Batterful]

6" Chiffon cake pan

Ingredients
100ml fresh milk
10g thai tea leaves
4 egg yolks
30g caster sugar
60g cake flour
1 tsp baking powder
40ml vegetable oil
5g of thai tea leaves

Directions
1. In a pot, bring the milk and 10g of thai tea leaves to a simmer. Let the leaves steep for about 10 minutes.
2. Meanwhile, beat the egg whites on medium speed till it gets frothy.
3. Gradually add the sugar in portions until stiff peaks form (about 5 minutes using electric mixer, 15 minutes or longer beating by hand). Set aside. This is the meringue.
4. Then, beat the egg yolks and caster sugar together in a large bowl.
5. Mix in the vegetable oil.
6. Sieve the milk and thai tea leaves. Measure out 40ml of Thai Milk Tea and add to the mixture in Step 5.
7. Mix in the 5g of thai tea leaves. Try to pick out the large leaves as it will affect texture.
8. Mix in 1/3 of the meringue from Step 2.
9. Sift the cake flour and baking powder into the mixture and mix well.
10. Add the rest of the meringue and gently fold into the mixture.
11. Transfer to cake pan. Run a spatula/chopstick through the batter gently to remove bubbles.
12. Bake in a preheated oven at 170°C for about 20 minutes. When baked, turn pan upside down to let it cool.

It's pumpkin season again! I bought myself a large pumpkin to experiment with pumpkin recipes, and I'm so excited to share this Pumpkin Chiffon Cake recipe with you. If you bake this, your house will be filled with the autumn smell of pumpkins, spices, and all the goodness of fall.

The pumpkin chiffon cake manages to retain its fluffy texture despite the density of pumpkin puree. You don't need to frost the top with pumpkin spice buttercream, but it is highly recommended if you are looking for that added punch of flavour. P.S. On first bite, it might not taste like much, but the aftertaste is remarkable. Leaves you craving for more. 

As always, I love to give personality to my desserts. Thus, the cake is decorated as a happy pumpkin! I used half a walnut for the pumpkin stem and pumpkin seeds for the leaves (being resourceful in the kitchen haha). Give this recipe a try for Halloween!

PUMPKIN CHIFFON CAKE RECIPE
By: Sumopocky
Equipment: 7 inch chiffon cake pan, electric mixer
Time: 40min active time + 30min baking time

Ingredients
[For Pumpkin Chiffon Cake]
3 Egg yolks
3 Egg whites
50g of Caster sugar
40ml of Vegetable oil
60ml of Water
• 80g of Pumpkin puree
• 20g of Brown sugar
• 5g of Maple syrup
○ 65g of Cake flour
○ 1 tsp of Baking powder
○ 2g of Cinnamon powder
10g of Roasted pumpkin seeds *Optional

[For Pumpkin Spice Buttercream]
60g of Unsalted butter (at room temperature)
10g of Powdered/Icing sugar
1/2 tsp of Cinnamon powder
1/4 tsp of Ground ginger
1/4 tsp of Nutmeg
50g of Pumpkin puree
1 tbsp of Milk

[For Decoration] *Optional, but I prefer my cakes to be cute!
1 Walnut
Some pumpkin seeds
Royal icing
2 Large white chocolate chips


Directions
[For Pumpkin Chiffon Cake]
1. To make the pumpkin puree, microwave the pumpkin wrapped with cling wrap at 600W for 8 minutes. Note: You will need around 150g of pumpkin to get 80g of puree as the pumpkin will lose its water when microwaved.
2. In a large bowl, beat the egg yolks. Then, mix in the pumpkin puree, brown sugar, and maple syrup until they are well combined.
3. Pour the vegetable oil and water into a beaker and gradually pour it into the egg yolk mixture while continuously whisking.
4. Sift in the cake flour, baking powder and cinnamon powder. Mix well and set aside.
5. Now, we are going to make the meringue. Using an electric mixer on low speed, beat the egg whites until they are white and frothy. Then, add in 1/3 of the caster sugar and increase the mixer's speed to medium. Continue to beat the egg whites, adding the remaining sugar a little at a time (make sure the sugar has dissolved between each addition). Beat until stiff peaks form (a good gauge is if you turn the bowl upside down and the meringue doesn't fall out).
6. Add the meringue 1/3 at a time to the mixture in Step 4. Gently fold it in until well combined.
7. Pour in the pumpkin seeds and fold to combine.
8. Transfer the batter to a chiffon cake pan, and run the chopstick through the batter to level it.
9. Bake in a preheated oven at 210C for 15 min, then at 180C for another 10 min. Check if the cake is done by sticking a toothpick into the cake. If the toothpick comes out clean, it is ready.
10. Let the cake cool upside down before removing from the cake pan.


[For Pumpkin Spice Buttercream]