Saturday, May 24, 2014

Red Yeast Rice Cranberries Chiffon Cake 红麴蔓越莓戚风蛋糕

这次终于可以用红麴粉调出像草莓粉那样粉嫩嫩的效果了。
其实之前也有用过红麴粉,不过当时可能下手太重了,颜色变得好红 (看这里)。

粉嫩嫩的颜色,让人心情瞬间大好!
今天就将这份粉嫩的好心情,分享给“奶香月”吧!

I'm feeling so sweet and passionate with this "Pink lady" !
The colour match perfectly to my liking which differ from my previous one, too red (see here).

Thus I'm sharing my sweet and pinky Red Yeast Rice Cranberries chiffon cake to support LTU : May 2014 for Milk.


Red Yeast Rice Cranberries Chiffon Cake 红麴蔓越莓戚风蛋糕
(Recipe source : adapted and translated from : Eileen's Diary)

Makes one 7" (18cm) tube pan

Ingredients :
A
3 egg yolk
10g sugar
45g corn oil
50g milk
a pinch of salt
55g cake flour
10g corn flour
5g red yeast powder (1 tsp+)
45g cranberries (chopped)
amount of rum liquor

B

3 egg whites
45g sugar
1tbs lemon juice

Method:
  1. Sift corn flour, red yeast powder and cake flour.
  2. Chop cranberries into small pieces, soak in rum liquor and put them in microwave for 30 seconds. Leave to cool. Wipe off the excess rum with a paper towel.
  3. Whisk (A) sugar with egg yolks, then follow by corn oil, milk and all the sifted flour till well combined, set aside.
  4. In another bowl, use mixer to beat the eggs white and add in (lemon juice + sugar) at 3 batches. Beat until stiff peak form.
  5. Fold in 1/3 of eggs white into egg yolk batter, then fold in remaining whites.
  6. Add in chopped cranberries, mix gently to combine.
  7. Pour the batter into an ungreased chiffon tin.
  8. Give the tin a few slight knocks on the tabletop to remove air bubbles.
  9. Preheat oven at 170c and bake for 40-45 minutes.
  10. Invert to cool down completely before unmoulding.



Have A Sweet Pinky Weekend!

42 comments:

  1. This comment has been removed by a blog administrator.

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  2. lovely cake Esther..looks really yumm

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  3. 颜色好美,粉粉润润的感觉,看似一位含苞待放的姑娘呢。。。哈哈哈

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    Replies
    1. Fion,你形容的好可爱呀,我喜欢! :-)

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  4. Pink is indeed such a lovely colour....goes well with this petite chiffon cake!

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    1. Pink for me is a lovely and sweet colour.,thanks Mel.

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  5. 哎哟!果真粉润可人滴!!!
    忍不住,想要一片可以吗?

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    1. Aunty Young,淡淡的粉丝色,吃了心情愉快 :)

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  6. Esther , that is such a lovely chiffon cake ! The color makes me smile , so pretty :D The red yeast powder sounds interesting , I actually seen it last time at the baking supply store here .

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    1. Hi Anne, actually red yeast rice powder is a natural colouring and good for baking. Thanks :-)

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  7. So light and airy..a lovely chiffon!

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  8. Hi Esther, love your pretty pink chiffon cake!

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    1. Thanks karen. You're sweet too :-)

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  9. Awww.... What a sweet sweet pinkish cake

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  10. 哎呀哎! 又是最后一个来报到的, 没关系。。我知道你收藏了一片给我! 嘻嘻。。。
    美的粉红颜色, 脱模也脱的洒脱, 赞赞赞!

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    Replies
    1. May,没有最后,来的刚刚好,哈哈!
      说到脱模都想笑,它是在我倒扣了几分钟后,自动脱模的,幸好平安无事,哈哈哈!

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  11. Hi Esther..this combination look very lovely...I will give it a try too..

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    1. Hi Cecilia, this soft and sweet colour chiffon cake, worth to try :-)

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  12. 粉红粉红的,漂亮叻!

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  13. Hi Esther,

    Indeed... Your cake looks so pretty in pink. Best of all, it is made with all natural colours!

    Zoe

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  14. 可以看得出蛋糕像风一般的轻盈!我家已很久没做戚风了,来一大片可以吗?

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    Replies
    1. 欢迎,欢迎! 在泡杯花茶给你 !:-)

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  15. Hi Esther, 这红麴蔓越莓戚风蛋糕带着好漂亮的粉红!喜欢!

    谢谢连接小拇指!

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  16. Hi Esther, I just remember I still have some strawberry powder left. Hope I still got time to bake this for LTU.
    Thanks for reminding :)

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    Replies
    1. Welcome Ann. Hope to see u pinky creation very soon. :)

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  17. 粉粉的好看极了♥喜欢:)

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  18. i like the lovely pink too, very pretty and cranberry is a great addition!

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  19. 粉嫩粉嫩的,看了都很喜欢 :)

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    Replies
    1. Cass,我也是喜欢粉色系列的 ,哈哈!

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  20. 这戚风和你一样都是sweet sweet的,我也是很喜欢哦!嘻嘻~~

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    Replies
    1. 噢,真的吗?好开心哟,哈哈! 谢谢Irene :-)

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  21. Hi Esther,
    This is such a pretty pink chiffon.
    I bet it is super delish too :)
    mui

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