Chiffon tape singkong (Fermented cassava chiffon cake)

Yes, you're right, I do love tape singkong or fermented cassava. It is yummy in its own and will add extra flavour in any cakes or kue. 

Ingredients

Source: Sajian sedap

100 gr tape singkong (fermented cassava), mashed

75 ml oil

75 ml coconut milk

25 ml water

6 egg yolks (me: 5 yolks)

120 gr all purpose flour

1/2 tsp baking powder

25 gr caster sugar

6 egg whites (me: 5 whites)

1/4 tsp salt

1/2 tsp cream of tartar (I didn't use it)

75 gr sugar

25 gr chocolate rice

Methods:

Preheat the oven. Put the ungreased chiffon pan in it.

Sift flour and baking powder. Stir in caster sugar.

Combine tape singkong, oil, coconut milk, and water. Mix well. 

Gradually pour the tape singkong, coconut milk, water, and oil mixture into the flour mixture. Mix well. 

Add egg yolks. Mix well.

Beat egg whites and salt until foamy, gradually add sugar. Beat until soft peak.

Fold the egg whites in 3 batches in yolk mixture. Using a spatula fold it in carefully and slowly until all fully incorporated.

Fold in the chocolate rice.

Remove the pan from the oven. Pour the batter in the pan.  Bang the pan lightly a few times against the table top or floor. Bake for 60 minutes.

Invert the pan and let it completely cool before removing the cake from the pan.

'Eid Mubarak to all moslem around the world'
Minal Aidin wal faizin

gluten free banana chiffon cake

I have to thanks to God that my family do not have any problem with gluten. That's way I can easily bake cakes, cookies, or breads using wheat flour. But recently I become more interested in baking gluten free, since I read that too much gluten actually is not really good for our body.

So, this cake is a gluten-free version of my banana and gloutinous rice chiffon cake. I am quite happy with this cake. It came out beautiful. It had the same texture with the wheat-version of chiffon cake, light, moist and fluffy. Although that the taste is a bit slightly different. It is pretty tasty, only that we are not familiar with it.

Ingredients
The original recipe

60 gr plain flour

50 gr glutinous rice flour

35 gr caster sugar

1/2 tsp spekoek powder 

50 ml oil

30 ml coconut milk

75 gr bananas, mashed

5 egg yolks

5 eggs whites

1/4 tsp salt

1/2 tsp cream of tartar

75 gr sugar

What I did

80 gr rice flour

20 gr sagoo flour
10 gr maizena

35 gr caster sugar

3 tbs corn oil

105 gr overripe banana, mashed (weighed unskinned)
6 egg yolks

6 eggs whites

1/4 tsp salt

50 gr caster sugar
vanilla

I substituted the total amount of plain and gloutinuous rice flour for the mix of rice four, sagoo flour, and maizena.  I omitted the spekoek powder (my children do not like its taste :( ... ) and the cream of tartar. I also substituted the coconut milk for another mashed bananas. Because my eggs were extra small, I then added another 1 egg yolk and 1 egg white, if your eggs are extra large I think you do not need to do so. I also added a bit of vanilla for the flavour. Last, because banana is a good substitute for oil and sugar, then I reduced the amount of oil and sugar.  

Methods

• Preheat the oven
• In a bowl, place mashed banana and oil. Mix well.
• Sift together all flour. Add the caster sugar. Mix well.
• Gradually pour the bananas and oil mixture into the flour mixture. Mix well using a ballon whisk. Add the egg yolks. Mix well.
• Beat egg whites until foamy, gradually add salt and sugar, beat on high speed until just before stiff peak.
• Using a spatula, carefully fold the egg whites into the egg yolk batter until fully incorporated.
• Pour the batter into ungreased 20 cm chiffon pan. Bang the pan lightly a few times against the table top or floor to release the air bubbles.
• Bake for 60 minutes. Do not open the oven during the baking!
• Invert the pan and let it completely cool before removing the cake from the pan.

Note:
This cake is best eaten at the day it is baked. It will be a bit dry on the next day.

This post is my entry to aspiring bakers # 21 gluten free bakes (July 2012)

Update 5/7/2012: If you want to see the round up of this event please go to hankerie

Chiffon pisang ketan

Some months before I left Perth, my best friend Wulan sucipto taught me how to make a chiffon cake. She came to my house with all the ingredients needed to make a banana chiffon cake. How lucky I am! That was the first and only 'cooking class' I have. Thanks a lot ya say ^^

I promised her to practice it after I back home in Indonesia. Now that I already have  a chiffon cake pan, I could not resist to bake my first chiffon cake. Unfortunately I didn't copy her recipe and I could not find it in her blog. So I used a recipe from sajian sedap. Here it is... a bit over-bake, but still nice...^^ not bad, right?

Ingredients

60 gr plain flour

50 gr glutinous rice flour

35 gr caster sugar

1/2 tsp spekoek powder (I skipped)

50 ml oil

30 ml coconut milk

75 gr bananas, mashed

5 egg yolks

5 eggs whites

1/4 tsp salt

1/2 tsp cream of tartar

75 gr sugar

Methods

• Preheat the oven
• In a bowl, place mashed bananas, oil, and coconut milk. Mix well.
• Sift together flour, glutinous rice flour, caster sugar, and spekkuk powder (if using). 
• Gradually pour the bananas, coconut milk and oil mixture into the flour mixture. Mix well using a ballon whisk. Add the egg yolks. Mix well.
• Beat egg whites until foamy, gradually add salt and sugar, beat on high speed until just before stiff peak.
• Using a spatula, carefully fold the egg whites into the egg yolk batter until fully incorporated.
• Pour the batter into ungreased 20 cm chiffon pan. Bang the pan lightly a few times against the table top or floor to release the air bubbles.
• Bake for 60 minutes. Do not open the oven during the baking!
• Invert the pan and let it completely cool before removing the cake from the pan.

Source: sajian sedap