Tag Archives: Cake

Lapis Legit – Thousand Layers Cake Recipe

Lapis Legit straight out of oven with the edges loosened.

Chinese New Year is fast approaching and my parents and little brother are coming to the States all the way from Indonesia to celebrate the new year with me!

I am going to be on full gear, preparing many Chinese New Year goodies to share with my family. The first thing on my long list of food to make is, of course, lapis legit (thousand layers cake).

Lapis legit is probably not going to be on your to-do-list for Chinese New Year if you do not grow up in Indonesia, Malaysia, or Singapore. But since I did grow up in Indonesia, this gorgeous cake is a must-have along with nastar (pineapple tart).

What’s in spekkoek/lapis legit seasoning?

A bit of a history lesson. This cake is actually a hybrid Indonesian and Dutch cake, a legacy from the Dutch colonial era but is still widely enjoyed to this day. The Dutch call this cake spekkoek, which translates to bacon cake, because all the layers look like bacon! But, there is no bacon involved, only spices. 🙂

The most defining characteristics of a lapis legit, aside from its multi-layers look, is the use of spekkoek/lapis legit seasoning. I usually buy packaged spekkoek seasoning, but you can also make them yourself from an equal amount of cinnamon powder, mace powder, and nutmeg powder.

Ingredients for a lapis legit cake

This cake uses only very basic pantry ingredients. You will need butter (unsalted), cake flour, eggs, sugar, salt, sweetened condensed milk, rum, and cream of tartar. Of course, you need the requisite spekkoek seasoning too.

In Indonesia, the most premium lapis legit is the one made with Wijsman butter. It is a Dutch preserved salted butter and comes in a can. If you are going to use this, please omit the salt since the butter is already salted.

In the States, I usually either use Kerrygold or Plugra butter. Still a bit pricey, but not Wijsman pricey. 😅

Lapis Legit, cutting it into several long blocks.

Lapis Legit, cutting it into several long blocks.

Preparing the cake batter

We will need to prepare three separate batters for this cake before finally mixing all three together into one cake batter.

Batter A is simply creaming together butter, sweetened condensed milk, and rum until fluffy at medium speed for about 8 minutes. Then add in cake flour, spekkoek seasoning, and salt. Mix this just until well combined (probably 1 minute), set aside.

Batter B is the egg yolks. In another mixing bowl, whisk egg yolks and sugar at high speed until THICK! Please don’t stop before the batter is pale and thick. The color of the batter should turn a pastel yellow, and when you lift up your beater/whisk, you should see ribbons. This should take about 5 minutes.

Batter C is the egg whites. In yet another mixing bowl, preferably a stainless steel bowl, whisk egg whites until foamy, then add cream of tartar, and then sugar in 3 batches. Whisk until stiff peak.

Combining the three batters. First, add batter B into batter A, mix until well combined. You can use an electric mixer for this if you wish. Next, using a spatula, fold in 1/3 of batter C (egg whites) into batter A/B combo until well mixed, then fold in the rest of batter C until well mixed.

Baking the cake

You can bake the cake in either an 8″ square pan or a 9″ round pan. Please line the pan with a parchment paper.

First layer

For the very first layer, you will need to first preheat the oven to 200 Celsius (400 Fahrenheit). Then spread a small amount of cake batter (about 1/8 inch) on the prepared pan, and bake in the center rack of the oven until golden brown for about 8 minutes.

Second layer onward

For the second layer onward, turn off the oven, but switch on the oven broiler instead. Then position the rack near the top closer to the heating element.

Spread batter evenly (about 1/8 inch), the batter will look more melted and runnier once placed into the pan, and bang the pan on the countertop to remove air bubbles. Then broil for 1-2 minutes until golden brown.

Take note to stand watch and be extra careful from here on out. Each broiler heats differently, and yours may need less or more time. But be extra diligent in the first few layers so you don’t accidentally end up with a burnt cake.

Once a layer is cooked and looks golden brown, add another layer, bang to remove air bubbles, and broil again. Continue doing this until all the batter is used up.

Fixing the air bubbles. Every time you forget to remove the air bubble before broiling, you may notice that the layer bubbles up instead of laying flat evenly. Don’t fret, take a skewer/toothpick, and poke any bubble that forms. Then gently press with a spatula to flatten that layer.

Lapis Legit, further cut each of the long block into tiny portions.

Lapis Legit, further cut each of the long block into tiny portions.

Serving lapis legit

The cake itself is very rich and indulgent, made of mostly eggs, butter, sugar, and not much of flour. Since this is a very high calorie count cake, we usually serve this in a teeny tiny portion, so a little goes a long way. It is not uncommon to divide an 8″ square cake into 40 portions!

Aside from Chinese New Year, lapis legit in general is regarded as a celebration cake in Indonesia, so every Idul Fitri, Christmas, and New Year, bakeries will be selling them like hot cakes (pun intended).

The price a bakery charges for this cake is through the roof. Last I check, an 8″ square cake easily sells for $50-$60, and that is in Indonesia where food in general is pretty cheap. And even at such astronomical price, it is still best to pre-order or risk running out. So much ouch right?

If you like this cake, the best way to enjoy one is master making it, so much cheaper and you can still make it at home even when you are not in Indonesia, like me 🙂

Chinese New Year cookies and sweet treats

Similar to last Chinese New Year, I am collaborating with other super talented food bloggers to bring you a collection of cookies and sweet treats recipes to celebrate Chinese New Year. Go all out and make your very own treats to serve your family and guests with our recipes 🙂

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Double Chocolate Banana Cake Recipe

Earlier this week, I went to do my bi-annual dental exam and forgot to bring cash to pay the dentist. The receptionist pointed me to an ATM inside a corner liquor store, but the store looks rather sketchy. Instead, I walked into a nearby grocery store which looks so much more reputable and asked if they do cash back to which the cashier lady said yes, so decided to buy some bananas to do the cash back. And that’s the story of how I ended up with an extra bunch of bananas, and they are going to become this super delectable double chocolate banana cake (or call it bread and eat it for breakfast). And, in case you are wondering, nothing wrong with my teeth, woohoo, a regular cleaning is all they need.

1. Peel bananas; 2. Mash bananas; 3. Add melted butter, brown sugar, egg, and vanilla extract; 4. Mix.

It is super rare that I make a step-by-step shot, but decided to give it a try and I hope you like it. Here is the explanation for the first 4 photos:

  • Peel 3 ripe bananas,
  • mash them with fork (should get a bit more than a cup worth of mashed banana,
  • add melted butter, brown sugar, egg, and vanilla extract,
  • then stir until well mixed.
5. Sift all purpose flour, cocoa powder, baking soda, and salt; 6. Stir until just combined; 7. Add chocolate chunks; 8. Stir and pour into a greased 9"x5" loaf pan.

5. Sift all purpose flour, cocoa powder, baking soda, and salt; 6. Stir until just combined; 7. Add chocolate chunks; 8. Stir and pour into a greased 9″x5″ loaf pan.

For the next 4 photos:

  • Sift all purpose flour, cocoa powder, baking soda, and salt,
  • stir just until combined,
  • then add chopped dark chocolate chunks, mix a bit,
  • and pour the whole thing into a greased 9″x5″ loaf pan.

Then bake in a (175 Celsius) 350 Fahrenheit oven for about 1 hour, or until a cake tester comes out clean.

Double Chocolate Banana Cake

Double Chocolate Banana Cake

Phew, that was kinda fun. Once the cake is done, let it rest first in the pan for about 15 minutes. Then run a knife along the edges to loosen the cake. Invert the cake to a wire rack and let it cool completely. You can serve this warm, or room temperature. If you are going to finish the cake within 3-4 days, you don’t even have to store it in the fridge. To make this even more delectable, serve with whipped cream/ice cream and fresh berries.

Double Chocolate Banana Cake

Double Chocolate Banana Cake

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Matcha Condensed Milk Pound Cake Recipe

After so many different pound cake recipes, the one I keep coming back for again and again is this condensed milk pound cake. The pound cake is just so light and fluffy compared to many other pound cakes, almost like half pound cake and half sponge cake, if that makes any sense. For today, I tweaked the recipe slightly to include some matcha to make matcha variation of the condensed milk pound cake.

Matcha Condensed Milk Pound Cake

Last time, I used a 9″x5″ Wilton loaf pan to bake the original condensed milk pound cake. This time, I am using a 1.5 quart Pyrex glass loaf pan. The Pyrex pan is slightly smaller at 8″x5″, and the cake needed a slightly longer baking time of 50 minutes instead of 40 minutes with the Wilton pan. You can use whichever loaf pan you own, but the smaller Pyrex pan is a better fit for the pound cake, volume wise.

Matcha Condensed Milk Pound Cake

Matcha Condensed Milk Pound Cake

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Matcha Pound Cake with Adzuki Cream Recipe

Matcha (green tea powder) and adzuki (red bean) is a great match in almost anything you can think off, so of course they are going to be a perfect pair in this matcha pound cake and adzuki cream. For the pound cake, I am using a matcha condensed milk pound cake from my previous post. If you have a great recipe for a matcha sponge cake, you can use that as well. So, let’s dive into this super easy and super delicious adzuki cream.

Matcha Pound Cake with Adzuki Cream

For the cream, we need 100 ml (6 tablespoon + 2 teaspoon) whipping cream and 200 gram anko (red bean paste). You can use store bough anko, or make your own following my recipe. First, whip the cream with a whisk (either hand whisking or with electric mixer should work just as fine) until stiff, then fold in the anko into a uniform mixture.

Matcha Pound Cake with Adzuki Cream

Matcha Pound Cake with Adzuki Cream

Before assembling the cake, it is better if you let the cake chill in the fridge, so I usually bake the cake a day ahead, chill, then assemble the next day. I cut my pound cake into 3 layers, do try to make the three layers to have equal height, I think I need more practice on this myself 🙂 Sandwich a layer of cream in between two layers of pound cake, so from bottom to top is like this: pound cake layer, cream layer (using 1/3 of cream), pound cake layer, cream layer (using 1/3 of cream), and finally pound cake layer. Cover the cake with the remaining 1/3 of cream. To make sure the cream holds better, it is a good idea to chill the assembled cake in the fridge for 2 hours before serving. To be honest, my cake decorating skill sucks big time, so with one cake and one serving of cream, I am sure you can go ahead and decorate your cake with better result.

Matcha Pound Cake with Adzuki Cream

Matcha Pound Cake with Adzuki Cream

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Cheesy Pillowy Ogura Cake Recipe

I have been dying to try out ogura cake every since they got popular back in the early 2000’s. Despite its Japanese sounding name, this cake hails from Malaysia. The best texture I can describe when you bite into a piece of ogura cake is its impossibly airy and soft texture. Though it looks like sponge cake, it is closer to a chiffon cake. And since I have tons of cheese sitting around in my home right now, I decided to bake this cheesy pillowy ogura cake.

Cheesy Pillowy Ogura Cake

First technique: beat your eggs properly

Baking an ogura cake is all about mastering the right techniques, and the first is making sure to beat your eggs properly. You will need two mixing bowls for this.

The first mixing bowl has your egg whites, cream of tartar, and sugar. This you need to whisk until stiff, roughly around a medium peak is good.

The next bowl is where you add have everything else (minus flours) and beat until thick, then add the flours and whisk just until combined.

Next, fold the egg white batter into the egg yolk batter in three additions.

Cheesy Pillowy Ogura Cake

Cheesy Pillowy Ogura Cake

Second technique: line your pan

You want to use an 8″x8″ square cake pan and you must line it with parchment paper. Why? Because it is the easiest method to remove the cake without them sticking to the pan. And I always make sure the parchment hangs over the pan so I can grab the paper and remove the cake easily.

Now, if your batter was properly mixed, you will notice air bubbles when you pour the batter into the pan. These air bubbles are key to produce that elusive pillowy texture. If you don’t see air bubbles when pouring your batter, it is almost a guarantee your cake will be dense.

Cheesy Pillowy Ogura Cake

Cheesy Pillowy Ogura Cake

Third technique: au bain marie

Ogura cake must be baked with au bain marie method. It sounds so complicated, but it simply means you place your cake pan onto a baking sheet. Then, you pour hot boiling water to fill the baking sheet to about 1/2″ deep.

It is best if you pour your water with kettle, or something that has a proper spout, like a measuring cup, just to make sure you don’t accidentally pour hot water into your cake pan!

Anyway, au bain marie simply means we not only bake the cake, but we steam it at the same time. If you do all the above, you should end up with a great ogura cake. So have fun baking, and who say you cannot eat the cake too!

Cheesy Pillowy Ogura Cake

Cheesy Pillowy Ogura Cake

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Mrs Ng Old Fashioned Butter Cake Recipe

Mrs Ng Old Fashioned Butter Cake

Butter cake is like a blank canvas. It tastes great when well made, and it can be dressed up with a simple whipped cream, fresh berries, your favorite fruit preserves, and all the way to frosting if need be.

This Mrs. Ng version is a good one and has been shared around.

I played with the original recipe a bit so I can adapt it to use only all-purpose flour instead of self-raising flour. So I present to you my version of Mrs. Ng old fashioned butter cake.


If you bake at all, then you will notice my recipe for this butter cake calls for very basic ingredients. You need all-purpose flour, baking powder, salt, sugar, egg, butter, milk, and vanilla. Easy right?

For the egg yolk batter, you will need:

  • 180 gram (~ 1 1/2 cup) all-purpose flour
  • 2 teaspoon baking powder
  • 3/4 teaspoon salt
  • 2 stick (16 tablespoon/230 gram) unsalted butter, softened at room temperature (not melted!)
  • 150 gram sugar
  • 1 teaspoon vanilla extract
  • 4 egg yolks, from large-size eggs
  • 1/4 cup milk

And for the egg white batter (meringue), you will need:

  • 4 egg whites, from large-size eggs
  • 50 gram sugar

Can I use self-rising flour and salted butter?

If you want to use self-rising flour AND salted butter, replace the first four ingredients for the egg yolk batter with:

  • 200 gram (~ 1 3/4 cup) self-rising flour
  • 2 stick (16 tablespoon/230 gram) salted butter

Can I use cake flour instead of all-purpose flour?

Yes, you can use cake flour too. The texture of your cake will be lighter and slightly closer to a sponge cake instead of a butter cake. It will still be delicious.


And as for tools, an electric mixer helps tremendously. Even after so many years of baking, I only own a hand-held electric mixer, so never ever be discourage from baking and assume you need an expensive stand mixer to create marvelous and delicious baked goods.

Mrs Ng Old Fashioned Butter Cake

Mrs Ng Old Fashioned Butter Cake

Step-by-step to prepare the cake batter

1. Egg yolk batter

Whisk together all-purpose flour, baking powder, and salt. Set aside.

In a large mixing bowl, beat butter and 150-gram sugar until pale and fluffy with medium speed. It usually takes about 7-8 minutes.

Add vanilla extract and egg yolks, one at a time, and beat well with each addition. Usually around 30 seconds per egg yolk.

Next, lower the speed. I usually set the speed to the lowest setting. Alternatively, add half of flour and half of milk, beat well with each addition, until all flour and milk are incorporated. Stop immediately once all the flour is incorporated and you no longer see streaks of flour. We don’t want to over-cream the batter.

2. Egg white batter

In another large mixing bowl, whisk egg whites until foamy, then add 50-gram sugar in 3 batches. Continue whisking until stiff peak.

3. Combine both batters

Fold the egg white into egg yolk batter in 3 batches with a spatula. Be extra gentle so you don’t destroy all the air bubbles from the egg whites.

Now the cake batter is ready. Pour into a prepared cake pan and bake in the preheated oven.

Mrs Ng Old Fashioned Butter Cake

Mrs Ng Old Fashioned Butter Cake

To line or not to line the cake pan

I always line my cake pan with parchment paper since it helps tremendously when removing the cake from the pan.

If you don’t want to line the entire pan, I highly recommend lining just the base of the pan and grease the sides well.

The last thing any baker wants is to get a super pretty cake in the pan, and then the cake becomes not so pretty simply because it sticks to the pan!

Serving the cake: simple is best

So how do I enjoy my old fashioned butter cake? Why plain of course! With a cup of a very strong black coffee, thank you.

When I was still a little kid, our birthday cakes are usually a butter cake, sliced in two halves, and dressed with buttercream frosting. So if you want to go that route and bake a birthday cake for someone, I am sure it will be well received 🙂

Creating new flavors based on this basic butter cake

1. Pandan butter cake

If you love pandan and have access to fresh/frozen pandan leaves, you may want to try my pandan coconut butter cake recipe. It is also a butter cake but using real pandan extract and bake with a water bath method. It has a pretty natural green color and has a strong fragrance of pandan and coconut.

2. Orange butter cake

For an orange-flavored butter cake, use 1⁄4 cup of orange juice instead of 1⁄4 cup of milk and the zest of 1 orange instead of 1 teaspoon of vanilla extract. Additionally, add a teaspoon of orange extract or 1⁄8 teaspoon of orange oil for an intense orange cake.

3. Chocolate butter cake

For a chocolate butter cake, remove 30 grams from 180 grams of all-purpose flour and replace it with 30 grams of cocoa powder and use 17 tablespoons/250 grams of unsalted butter instead of 16 tablespoons/230 grams. Optionally, add a teaspoon of espresso powder to amplify the intensity of the chocolate flavor.

4. Coffee butter cake

For a coffee butter cake, mix a tablespoon of instant coffee powder with a tablespoon of hot milk/hot water to create a paste and mix it with the 1⁄4 cup of milk from the original recipe. Optionally, add a teaspoon of espresso powder to amp up the coffee flavor.

5. Marble butter cake

For a marble butter cake, use 17 tablespoons/250 grams of unsalted butter instead of 16 tablespoons/230 grams for the egg yolk batter. Transfer 1/3 portion of the egg yolk batter to a separate mixing bowl, and add 10 grams of cocoa powder and stir/fold.

Prepare the egg white batter as is, but fold 1/3 portion of egg white batter to the chocolate batter, and the remaining 2/3 portion of egg white batter to the plain (original) batter. Pour these two batters into your cake pan to create a marble pattern.

Mrs Ng Old Fashioned Butter Cake

Mrs Ng Old Fashioned Butter Cake

Troubleshooting tips

1. Help! My cake is dense, greasy, heavy, and/or soggy.

Please make sure that the butter is soft and at room temperature. You should be able to make an indentation on the butter with your finger and it will hold its shape.

If you can’t make an indentation, the butter is still too cold/hard. If the indentation loses its shape or even become runny, the butter is too warm/soft.

Butter that is too cold/hard won’t capture enough air when you beat it with sugar resulting in a dense and heavy cake. On the other hand, butter that is too warm/soft won’t be able to hold on to the air when you beat it with sugar and the cake will become heavy, greasy, and soggy.

2. Help! My cake is almost perfect but it has some dense gluey spots/streaks in several places.

This is most likely due to over-creaming the batter. Please set your mixer to medium speed when you beat together sugar, butter, and eggs. Then set it to a slower speed, or use a spatula, when you start adding flour to the batter.

Also, be sure to immediately stop mixing once you no longer see flour streaks. Even after you set the speed to low, or using a spatula to add the flour, you can still risk over-mixing and end up with a cake with gluey streaks.

3. Help! My cake was perfect when it just came out from the oven, but the edges shrunk once it cooled down.

If the cake is perfect in the oven and only starts to shrink around the edges after cooling it, you are probably cooling the cake in its pan for too long before removing.

The pan retains the heat from the oven, and this heat bakes the sides further and causes them to shrink. It is best to cool the cake for only 10-15 minutes in the pan before gently removing it from the pan and cool completely on a wire rack afterward.

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Topo Map Matcha Cake Recipe

Since I have a huge stock of matcha, I decided to bake another matcha cake. Today I have a pretty looking topo map cake to share. The layers from the cake evokes the look of a topographic map, hence the name. Obviously I use matcha to create the green layers, but you can also use pandan paste if that is what you have. Also don’t be afraid to play around and come up with other color combo of your choice.

Topo Map Matcha Cake

Choose a Good Quality Matcha

I cannot stress enough the importance of choosing a good quality matcha if you want your finished baked goods to have that vibrant green. You can still use good quality culinary grade matcha, and only splurge on ceremonial grade for drinking purpose. Also, unless you drink or use matcha regularly, I don’t advise buying a big package. Once you open a package of matcha, it starts to degrade and slowly oxidize, which leads to the dull color, even when you start with a good quality matcha. For beginners, it is best to start with a smaller package and see how soon you consume the whole package before deciding on getting a bigger one for your next purchase.

Topo Map Matcha Cake

Topo Map Matcha Cake

You Need a Double Portion?

This recipe yields a tiny 8 inch x 4 inch cake. And although it rises quite high in the oven, the cake deflates a bit and the finished cake is only about 2 inch high. For me, this small size cake is enough, and it also means I can bake another cake another day. If you want a bigger portion, feel free to double everything, but bake it in an 8 inch square cake pan. The baking temperature and time for double portion is exactly the same.

Topo Map Matcha Cake

Topo Map Matcha Cake

A Lighter Fluffier Alternative

I love the texture of the cake from this recipe, which is a bit dense and reminds me of a good pound cake. But if you prefer a lighter fluffier cake, you can use cake flour insted of all-purpose flour. Also, you need to double the amount of milk to 1/4 cup (4 tablespoons) instead of 2 tablespoons. Keep everythig else the same and you will get a lighter fluffier cake. Enjoy!

Topo Map Matcha Cake

Topo Map Matcha Cake

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Clementine Chocolate Lava Cake Recipe

When I think of Valentine’s Day, I immediately think of chocolate. And this easy clementine chocolate lava cake is my kind of dessert; delicious, easy, and I can be in and out of the kitchen in a jiffy to concentrate on, ahem, more important stuff.

Clementine Chocolate Lava Cake

Chocolate + clementines!

I really wanted to do a red wine and chocolate dessert, but my hubby is allergic to anything alcoholic (he can sip maybe a quarter cup of beer but nothing more), so that option is totally out. But, we both love the pairing of chocolate and orange (or any citrus, really). And since clementines are so abundant right now and my grocery store is running a huge sale, it is a no brainer to pair them together. You can also use regular navel orange if that’s what you have, in which case just use the zest of one orange. As for the chocolate, use your favorite chocolate bar, the kind that you love to eat as is, which is most likely not something you find in baking aisle. Walk a couple of aisles over to the snack aisle for something much better. Personally, I love anything with at least a 60% cacao.

Clementine Chocolate Lava Cake

Clementine Chocolate Lava Cake

No flour & no butter

What’s unique with this chocolate lava cake recipe is it doesn’t need butter and flour, so this is actually quite perfect for those who are looking for a gluten-free and dairy-free dessert. It is decidedly less cakey compared to your typical lava cake, but I quite like this version since to me the chocolate comes through so much better.

Clementine Chocolate Lava Cake

Clementine Chocolate Lava Cake

Garnish or plain

If you don’t want to dress the cake, these are delicious eaten as is straight out from the oven. But if you are serving these for special occasions, like Valentine’s Day, you can dress them a bit. Here I simply sprinkle the top with some cocoa powder (because you can never have enough chocolate!) and a couple of clementine sections. You can also do the more conventional pairing or hot chocolate lava cake with a scoop of ice cream and topped with your favorite berries. Have fun and have a happy Valentine’s day.

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Orange Chiffon Cake Recipe | Daily Cooking Quest

Chiffon cake is probably one of the most delicate cake one can bake. In Indonesia, we call this type of cake “kue bolu”. We always serve it plain, and it is argueable one of the most commonly served daily during tea-time when we fancy some cake. This orange version is very popular, not only in Indonesia, but also among other Southeast and East Asian countries.

Orange Chiffon Cake – the ingredients and how to prepare the batter

Chiffon cake pan

Most people will insist that you need to bake this in a tube pan. I grow up calling it a chiffon cake pan, but here in United States, it is sold as angel food cake pan.

The one we use widely in Asia is actually the 7-inch angle food cake pan, which can be harder to find compared to the regular 10-inch pan. You can try Amazon, or Bed Bath and Beyond. I myself use the one from Wilton.

There are also many people baking chiffon cake with an 8″x3″ round cake pan with great success, so if you already have that in your kitchen, you may want to give it a try. You need to make sure that the pan you use is made with aluminum, and you need to get a NOT non-stick version.

Chiffon cake, like an angel cake, must be baked in an ungreased pan. So please be sure to skip greasing the pan with any butter/oil.

Orange Chiffon Cake - make sure to invert the pan while cooling the cake to prevent it from collapsing

Orange Chiffon Cake – make sure to invert the pan while cooling the cake to prevent it from collapsing

Controlled cracking

Any chiffon cake you bake will probably produce some sort of cracks on top. Once the cake is removed from the pan, the cracks are usually hidden from view if you place the top part on the bottom of your cake plate.

But, you can actually control how the cake cracks by pulling it out from the oven at around 15 minutes of baking time and quickly cut some slits on top. This way, the cracks look designed, and you can serve the cake as is, without flipping the top to bottom and the bottom to top.

Orange Chiffon Cake - if you want regular cracks like this, make sure to make your own slits mid baking

Orange Chiffon Cake – if you want regular cracks like this, make sure to make your own slits mid baking

Invert the pan to cooling the cake

Another key technique when preparing chiffon cake is the method to cool the cake. You need to invert the cake pan and cool the cake upside down.

I usually just grab three little bowls and place them on a wire rack, then stand the three little feet from the tube pan on top of the bowls. Only remove the cake from the pan once it has fully cooled.

If you don’t follow this method of cooling the cake, you risk ending up with a collapsed cake, which after all the care you take to bake the perfect chiffon cake, is just a shame if that happens.

Orange Chiffon Cake

Orange Chiffon Cake

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Matcha Marble Chiffon Cake Recipe

Chiffon cake, widely known as kue bolu in Indonesia, is a very elegant cake. A perfect chiffon cake should be very light, yet moist (not dry!), and if you push it down with your finger, the cake should bounce back to its original shape. If your idea of a perfect chiffon cake is like mine, then this recipe will give you such a cake.

What you need to bake a matcha marble chiffon cake.

Which matcha (Japanese green tea powder) to use to bake a cake

Since we are going to bake a matcha marble chiffon cake, you will need to procure some matcha (Japanese green tea powder).

There are two kinds of matcha, culinary grade, and ceremony grade. You don’t need to buy ceremony grade for cooking/baking purposes, though you may want to invest in ceremony grade if you love drinking good quality matcha.

Having said that, you still need to invest in good quality matcha, even for the culinary grade. Cheap matcha will produce a sickly green color, and your cake will not be as delicious.

Good quality matcha will have a very bright green color, almost like the color of fresh leaves. Also, good quality matcha will have a very pleasant fresh tea smell, which most bad quality matcha lacks. Some good brands that I have personally use:

How to prepare the batter for a matcha marble chiffon cake.

How to prepare the batter for a matcha marble chiffon cake.

How to choose the right chiffon cake pan

Another crucial thing to have to bake this chiffon cake is using the correct chiffon cake pan.

A chiffon cake pan looks exactly like an angel food cake pan, but you must get the aluminum version, and definitely avoid the non-stick version. A chiffon cake needs all the help to cling to the pan while it rises majestically in the oven, and it will fail miserably if you use a non-stick pan.

For this recipe, I use a 7-inch chiffon cake pan, which is basically a half-size regular angel food cake pan.

Alternatively, most people have had success when using an 8″x3″ round cake pan, so if you have this pan at home (make sure it is aluminum and not the non-stick version), you can save money and no need to buy the 7-inch angel food cake pan.

Invert the chiffon cake once it is out from the oven to prevent the cake from collapsing.

Invert the chiffon cake once it is out from the oven to prevent the cake from collapsing.

How to create a marbled pattern chiffon cake

To create the marble pattern, you simply need to pour the plain batter and the matcha batter alternately into the chiffon pan.

A lot of recipes call for using a spoon/chopstick at the very end to give the batter a good swirl and believe me, I used to do this too, but this is so unnecessary.

Simply pour about 1/5 of the plain batter into the pan, follow with about 1/5 of the matcha batter, then another 1/5 of the plain on, another 1/5 of the matcha, until you use up both kind of batter. You won’t need to swirl the batter at the end, and you definitely will still get the marble pattern.

Matcha marble chiffon cake with a control cracked pattern.

Matcha marble chiffon cake with a control cracked pattern.

How to create a controlled cracking chiffon cake

Basically, almost all chiffon cake will crack, though we use to always hide this cracked part by turning the cake upside down. Lately, a lot of bakers figure out a way to create a controlled cracking pattern, so the cracks look designed, and not by accident.

The one I create is the simplest cracking pattern, by running a sharp knife to create regularly spaced thin slits on top of the cake at the early stage of the baking once the top part looks set. This step is totally optional, and if you don’t mind the haphazard cracks that will form naturally, you can skip this step altogether.

Matcha marble chiffon cake.

Matcha marble chiffon cake.

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