Berry Marble Chiffon Cake

It's been a very long time I've baked a marbled chiffon! A 'berry' pretty berry marble chiffon cake ^0^

Look so puffy! Overshot the height of the stand that I could not overturn it to cool down >.<

So I had to rest the pan side way instead and it slowly shrink down while cooling. I actually like the cracks which revealed the purple tone :D

Ingredient 

• 80gm egg yolks 
• 60gm sugar
• 100ml corn oil
• 150ml mixed berry yogurt
• 160gm cake flour
• 1/4 tsp salt
• 70gm berry jam
• 280gm cold egg whites 
• 80gm sugar

Method

1. Beat yolks and sugar until pale and fluffy. Add in oil and yogurt,  stir well to combine.
2. Sift in flour and salt and fold till smooth batter formed.
3. In a clean, dry bowl, beat cold egg whites on high speed till bubbly. Beat in sugar gradually until stiffed peak formed.
4. Scoop 1/3 of the beaten whites into the yolk batter. Mix well.
5. Pour the batter into the balanced whites and gently fold till well combine.
6. Remove 1/2 of the batter and fold in berry jam evenly. (I've added a drop of purple colour paste into the batter)
7. Pour the mixture alternately into an ungreased  tube pan and bake in preheated oven at 180 deg cel for 45 mins.
8. Remove pan from oven and invert onto wire rack to cool completely before unmoulding.

This post is linked to Best Recipes for Everyone June 2015 Event Theme: Secret of Chiffon & Roll Cakes organized and hosted by Fion of XuanHom's Mom Kitchen Diary

Croissant (Cheat Method)

Take a closer look, you must be wondering which cheat method I'm using? ^0^

They are flaky and crisp, most importantly they are real simple to make...hmm think within 30mins? 

hehehe they are made by Paratha! I've obtained this cheat method of making croissant from Facebook :D Just need to prepare 3 pieces frozen paratha, thaw slightly but not too soft. Spread some butter over 2 pieces and stack up. the pieces. Place it between a plastic sheet dust with some flour to prevent sticking.

Method of rolling out the stacked paratha, folding and rolling into croissant shape

Plain and Nutella Croissant before baking

Ingredient (5 mini croissants)

• 3 pieces plain frozen paratha
• butter for spreading
• beaten egg for glazing
• some flour for dusting
• a large piece plastic sheet

Method

1. Thaw frozen paratha slightly for about 5 mins. Do not leave it till soft as it will become too sticky to handle.
2. Spread 2 pieces of the paratha with some butter. Stack up the 3 pieces and dust the top piece with some flour.
3. Place the stacked paratha between a plastic sheet. Roll out into a rectangle shape. 
4. Make 1/3 fold on the long side. Make another fold on the shorter side. By this time the dough will be on the softer side. Freeze for 5 mins to firm it up.
5. Place the firm dough between a plastic sheet. Press down firmly to flatten the dough. Roll out into a large rectangle, try to keep the edges as neat as possible. Cut the rolled out dough into 5 triangles and roll into croissant shape. (refer to pic above). Spread some nutella over before rolling up if desired.
6. Lightly brush the surface with some beaten eggs. Bake in preheated oven at 230 deg for 12 mins. Turn on grill mode and bake for another 5 mins till golden and crisp

Bake Along #80 Theme : Croissant