Leavened only with whipped meringue, chiffon cake is well known for its light and airy texture, similar in texture to angel food cake. 

Unlike angel food cake that only uses egg whites, chiffon cake uses both the egg whites and the egg yolks, which brings richness to the taste.

This pandan cake is made gluten-free by replacing the cake flour with rice flour. There is no need to buy Gluten Free Flour Mix, you can simply use the most commonly available rice flour.  Rice flour is naturally gluten-free and can be consumed even by those who have celiac disease!

This recipe is easy to make, but it always helps to watch the step-by-step video tutorial below.

Gluten Free Pandan Chiffon Rice Flour Cake

（make 1 6-inch cake）

Ingredients
A) Pandan juice

• 2 pandan leaves (around 18g) , cut into small pieces
• 40g water 

B)  Egg yolk batter

• 3 yolks
• 38g oil 
• 66g rice flour 
• 38g pandan juice 
• 15g coconut cream 

C)  Meringue

• 3 whites
• 1 tsp vinegar 
• 60g caster sugar 

Cooking Directions

1. For pandan juice - blend together pandan leaves and water, extract the juice.
2. Prepare a 6” round baking dish.
3. Warm the oil to around 70°C. If you do not have a thermometer, you can heat the oil in oven at 70°C for 8 minutes or microwave the oil for around 1 minute.
4. Sift in rice flour. Whisk until well combined
5. Add in pandan juice and coconut milk, whisk to combine.
6. Separate your egg yolks from the whites, add the yolks into the batter. Whisk until well combined.
7. Egg whites should be placed into a clean bowl without oil or water. There should be no egg yolks inside at all. To your egg whites, add vinegar and sugar, beat egg whites until you reach a stiff peak (When you stir the egg whites with your whisk and lift it up, it should create a stiff firm peak)
8. Preheat your oven to 150 degrees Celsius.
9. To your egg yolk batter, mix in some of the meringue. 
10. Pour the egg yolk batter into the meringue. Whisk gently in order not to lose the fluffiness. 
11. Pour your cake batter into the lined baking dish.
12. Even out the top with a spatula. To break up the air bubbles, gently tap the pan on the table a few times.
13. Bake for 1 hour.
14. Once cooked, let the cake cool upside down.

粘米粉斑斓戚风蛋糕

(6 寸蛋糕）

材料

A）斑斓汁

• 2片（大约18g） 斑斓叶
• 40g 水

B）蛋糕:

• 38g 椰油
• 66g 粘米粉
• 38g 斑斓汁
• 15g 浓椰浆
• 3 粒蛋，蛋白蛋黄分开
• 1 茶匙醋
• 60g 细砂糖

步骤：

1. 斑斓汁-将斑斓叶和水混合在一起用搅拌机搅拌，提取汁。
2. 油加热到70°C（微波1分鐘或烤箱70°C 8分钟）
3. 混合椰油和粘米粉至無顆粒 
4. 加入斑斓汁和椰浆拌均，再加入蛋黃攪拌至順滑 
5. 蛋白加入醋和砂糖，打發蛋白至干性發泡。
6. 把少许蛋白霜加入蛋黄糊攪拌均勻。
7. 搅拌好的蛋黄糊全部倒入蛋白霜。切拌法拌均。
8. 蛋糕糊倒入6寸圆形模具
9. 150°c，烤1个小时。
10. 烤好后倒扣放凉。

 Deep frying produce the crunchiest golden crust. It is difficult to pass up a great batch of deep fried chicken. 

However, using up cups of oil and getting the floor splattered on with oil isn’t such a pleasant idea. 

These oven fried chickens are moist inside, crispy outside and  mess free. The seasoned bread crumbs and flour on the outside provides a burst of flavor and nice crunchy texture, just like fried chicken, The best part is that we get to by-pass all the oil, making these chicken much healthier. It won’t leave you feeling guilty after you eat it!

In this video I will be showing you how to do everything inside a ziplock bag. No dredging station required! Of course, feel free to set up a dredging station if you prefer to do so. 

Baked fried chicken 

Ingredients:

A)

• 1/2 cup milk
• 1/2 tbsp vinegar 
• 1 tbsp oil

B)

• 1 cup plain flour
• 1 cup panko / bread crumbs 
• 1/2 tsp baking powder 
• 1/4 tsp ground ginger 
• 3/4 tsp Italian seasoning
• 1 tsp garlic powder 
• 2 tsp smoked paprika
• 1/2 tsp salt
• 1/2 tsp pepper

Directions:

1. Prepare homemade butter milk by mixing milk with vinegar. 
2. Leave it to sit for 5 minutes. The milk will curdle and it is normal.
3. Marinate chicken in buttermilk and oil for at least 30 minutes.
4. Mix together ingredients B.
5. Coat chicken with ingredients B, press to coat the chicken well.
6. Lightly oil a baking sheet.
7. Lay chicken pieces on the baking sheet.
8. Bake in preheated oven at 180°C for 25 minutes.
9. Flip the chicken over and bake for another 10 minutes.

烤箱炸鸡 

食材

A） 

• 1/2杯牛奶 
• 1/2汤匙醋 
• 1汤匙油 

B） 

• 1杯普通面粉 
• 1杯面包屑 
• 1/2茶匙发粉 
• 1/4茶匙生姜粉
• 3/4茶匙意大利调味料 
• 1茶匙大蒜粉 
• 2茶匙烟熏红甜椒粉 
• 1/2茶匙盐 
• 1/2茶匙胡椒粉 

做法

1. 牛奶与醋混合在一起。 静置10分钟。 牛奶会凝结，这是正常的。 
2. 鸡肉用食材A腌制至少30分钟。 
3. 将食材B混合在一起。
4.  鸡肉裹上食材B。 
5. 取一个烤盘涂上一层油。
6.  将鸡块放在烤盘上。 
7. 在已经预热好的烤箱以180°C烤25分钟。 
8. 将鸡肉翻转过来，再烤10分钟。

 

Marmite is a thick, savoury brown spread made from concentrated yeast extract. It is usually used on toast or bread, but also a great addition to cooking! It imparts a tangy deep flavor to the food. 

Marmite chicken is usually made by first deep frying the chicken pieces, and then coat them in a sauce made with marmite and other Asian condiments. 

In this recipe I have made a twist to the dish by baking it instead of deep frying. That way, you can enjoy this dish with less guilt. Less cleaning up and more time to enjoy your day! 

This recipe is easy to make, but it always helps to watch the step-by-step video tutorial below.

Baked Marmite Chicken Wings

Ingredients:

A)

• 300g chicken wings 
• 1 egg white 
• 40g corn starch
• Salt, to taste 
• Pepper, to taste 
• 1/4 tsp garlic powder

B)

• 1/2 tsp marmite 
• 1/2 tsp oyster sauce 
• 1 tbsp sugar 
• 1 tsp honey 
• 1 tbsp water 

Directions:

1. Toss together ingredients A
2. Bake the chicken pieces in preheated oven at 180°C for 30 minutes.
3. Remove from the oven, flip the pieces over and bake for another 5 minutes.
4. Meanwhile, make the sauce by combining ingredients B.
5. Drizzle the sauce over the chicken pieces. Return to oven and bake for another 3-4 minutes. 

烤妈蜜鸡翅

食材

A)

• 300g 鸡翼
• 1 个蛋白
• 40g 玉蜀黍粉
• 适量盐
• 适量胡椒粉
• 1/4 茶匙蒜粉

B)

• 1/2 茶匙妈蜜
• 1/2 茶匙蚝油
• 1 汤匙糖
• 1 茶匙蜜糖
• 1汤匙水

做法：

1. 食材A混合在一起。
2.  将鸡肉块在已预热烤箱中以180°C烘烤30分钟。 
3. 鸡肉块从烤箱中取出，翻面，再烘烤5分钟。 
4. 混合食材B来制作酱汁。 
5. 在酱汁淋在鸡块上。 
6. 返回烤箱，再烘烤3-4分钟直到上色。

 

Jenny Bakery first set up their branch in Singapore Oct 2015. It was a hit! Many queued for hours under the heat and haze even before the shop opened, just to have a taste of their cookies.

I have previously published the recipe in this post. Here I updated the recipe to make 2 flavors with one dough.

This recipe is easy to make, but it always helps to watch the step-by-step video tutorial below.

Copycat Jenny Bakery Butter Cookies - 2 Flavors

Ingredients

• 147g Prima plain flour (or any flour with 11% protein content)
• 3g cornstarch
• 150g Golden Churn Butter (salted block type)
• 45g icing sugar
• 8g cocoa powder

Cooking Directions

1. Mix all the ingredients together ( I just use my hand to mix them. There is no need to cream butter and sugar)
2. Transfer 170g cookie dough to another bowl.
3. Add cocoa powder to one portion. Mix well.
4. Pipe the dough into desired shape ( I am using Wilton 1M and 2D).
5. Bake in preheated oven at 160°C for 15-20 minutes.

* If you substitute to different brand of flour or butter, you may get different result.

Tips of the day:

As the cookie dough is rather soft, you can easily use a cookie press instead of piping tip to shape the cookies. It will help to save time and achieve uniform sizes and shapes among the cookies, so that the cookies can brown together and look more presentable! 

山寨珍妮牛油曲奇 - 两种口味

配料

• 147克Prima普通面粉(或任何11%蛋白质含量的面粉）
• 3克玉米淀粉
• 150克金桶牛油
• 45克糖粉
• 8克可可粉

做法

1. 把所有食材混合一起，。
2. 取170克饼干面团放入另一个碗中。
3. 将可可粉加入其中一个碗里。拌均。
4. 放入裱花袋挤出所爱的形状 (我用Wilton 1M and 2D裱花嘴）.
5. 在已预热烤箱中以160℃烘烤15-20分钟。

*如果您替换不同品牌的面粉或牛油，你可能会得到不同的结果。

Chiffon cake is prized for its light, airy, cottony and fluffy texture. It is pretty much like the angel cake in the US. 

The difference is that only egg whites are used in angel cake while both egg whites and egg yolks are used in chiffon cake- resulting in a more moist crumb. 

Chiffon cake, like angel cake, have to be baked in an ungreased pan so that it can rise up tall. Be sure not to grease the pan with any butter/oil.

After baked,  the pan need to be inverted while cooling the cake to prevent the cake from collapsing.

It is normal for chiffon cake to have cracks on top. Usually, the cake is presented upside down, with the cracked part hidden at the bottom. Hence the flat surface we usually see on top. 

You can control how the cake cracks by getting it out from the oven at around 15 minutes of baking time and quickly make some slits on top. This step is optional and you can skip it if you like. 

This recipe is easy to make, but it always helps to watch the step-by-step video tutorial below.

 

Orange Chiffon Cake 

(make one 6" round cake)

Ingredients

A)  Egg yolk batter

• 3 yolks
• 28g oil 
• 60g cake flour 
• 50g orange juice
• 1 tsp orange zest (optional)

B)  Meringue

• 3 whites
• 1 tsp vinegar 
• 40g caster sugar 

Cooking Directions

1. Prepare a 6” round baking dish.
2. Warm the oil to around 70°C. If you do not have a thermometer, you can heat the oil in oven at 70°C for 8 minutes or microwave the oil for around 1 minute.
3. Sift in cake flour. Whisk until well combined
4. Add in orange juice and orange zest (if using), whisk to combine.
5. Separate your egg yolks from the whites, add the yolks into the batter. Whisk until well combined.
6. Egg whites should be placed into a clean bowl without oil or water. There should be no egg yolks inside at all. To your egg whites, add vinegar and sugar, beat egg whites until you reach a stiff peak (When you stir the egg whites with your whisk and lift it up, it should create a stiff firm peak)
7. Preheat your oven to 140 degrees Celsius.
8. To your egg yolk batter, mix in some of the meringue. 
9. Pour the egg yolk batter into the meringue. Whisk gently in order not to lose the fluffiness. 
10. Pour your cake batter into the lined baking dish.
11. Even out the top with a spatula. To break up the air bubbles, gently tap the pan on the table a few times.
12. Bake for 15 minutes.
13. [optional] Remove the pan from the oven and use a sharp knife tip to draw a ‘+’ shape. This cake tends to crack on top. By doing so, the cake will cracks the way you want it to be. 
14. Then increase the temperatures to 150°C and bake for another 45 minutes.
15. Once cooked, remove the cake from the pan. Let it cool. 

香橙戚风蛋糕

材料

A）蛋黄糊

3个蛋黄

28克油

60克蛋糕粉

50克橙汁

1茶匙橙皮（可选）

B）蛋白

3蛋白

1茶匙醋

40克细砂糖

步骤：

1. 准备一个6英寸的圆形模具。
2. 将油加热到70°C左右。如果没有温度计，可以在70°C的烤箱中加热油8分钟，或用微波炉将油加热1分钟左右。
3. 筛入蛋糕粉。搅拌直至充分混合.
4. 加入橙汁和橙皮（如果使用），搅拌均匀。
5. 将蛋黄与蛋白分开，将蛋黄加入面糊中。搅拌直至充分混合。
6. 蛋清应放在没有油或水的干净碗中。确保蛋清里面完全没有蛋黄。在您的蛋清中加入醋和糖，搅打蛋清直到达到一个坚硬的峰值（用打蛋头搅拌蛋白霜并将其提起时，应该会形成一个坚硬的峰值）
7. 将烤箱预热至140摄氏度。
8. 在蛋黄糊中加入一些蛋白霜。
9. 将蛋黄面糊倒入蛋白霜中。切拌法拌均，以免消泡。
10. 将面糊倒入模具。
11. 将蛋糕糊顶部铺平。模具轻敲桌子数次，以消除气泡。
12. 烤15分钟。
13. [可选]从烤箱中取出锅，并用锋利的刀尖画出“ +”形状。戚风蛋糕顶部容易破裂。这样，蛋糕会像根据您的划痕破裂。
14. 然后将温度升至150°C，再烘烤45分钟。
15. 煮熟后，从锅中取出蛋糕倒扣。让它冷却。