Grapefruit Chiffon with Grapefruit Citrus Glaze,… Ever Try This?

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First of all, the format of this post will be slightly different as I did not take images for all the steps and procedures and I will share with readers what ever images I have taken. However, the taste of the grapefruit chiffon cake with grapefruit glaze is superb. 


WHY THIS CAKE

Since I come to Singapore almost 15 years ago, this is the cheapest grapefruit that I have ever bought in Singapore. Five sweet juicy medium sized grape fruits only cost about SGD2.50. When I saw the bargain, I immediately bought it and have been in my fridge for almost one month. While I can just cut and have it as fresh fruits, I thought I might as well to use it for baking. I thought of tarts, pies, poached grapefruits and many others recipes. However, this grapefruit chiffon cake caught my attention. The recipe is from Red Grape Fruit Chiffon Cake from www.canadianliving.com.



Recipe adapted from: Red Grape Fruit Chiffon Cake 



WHAT IS NEEDED

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Cake tin:     10 inches chiffon cake tin

Ingredient A – For egg yolk batter portion

  • 6 egg yolks
  • 0.5cup of granulated sugar 
  • 2.25  cups of sifted self raising flour
  • 0.5 cup of cooking oil
  • 0.5 tsp salt
  • 1 tbsp of baking powder
  • 0.75 of grapefruit juice
  • 2 tbsp of grapefruit rind

Ingredients B – For egg white beating

  • 8 egg whites
  • 1cup of granulated sugar 
  • 1 tbsp of cream of tartar

Ingredient C – For Grapefruit Glaze 

  • 100 g of melted butter
  • 25 cups of icing sugar
  • 0.5 cups of grapefruit juice
  • 2 tbsp of cream

Ingredient D – For Decoration

  • 0.5 whole fresh grapefruit cut in slices.


STEPS OF PREPARATION

  • Preheat the oven to 180 degree Celsius.
  • Get ready the 10” chiffon cake tin but do not grease the cake tin as greasing will make the cake sink when taken out from the oven.

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  • In a mixing bowl, put all ingredients A together and use a mixer to beat at medium to low speed until thick and smooth which will need about 1-2 minutes only.

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  • In a new mixing bowl that are clean and greaseless, put in the egg white, whisk until the soft peak form.
  • Add in cream of tartar and gradually add in the sugar (in 3 stages). Beat until firm peak form. Set aside for later use.

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  • Gently fold in 1/3 of egg whites into the batter using a spatula. Mixed well and poured the remaining 2/3 of the egg whites (meringues) and mixed well. The actions have to be light and swift.
  • Poured into a 10” chiffon cake tin and bake for 40-45 minutes or until when a skewer inserted comes out clean. In the event that the top starts to turn brown, you can lower the temperature to 165 degree Celsius and continue the baking.

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  • Take out from the oven, invert upside down over a wire rack and let it cool completely. Use a plastic knife to scrap the sides.

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  • In  a mixing bowl, beat all ingredients until smooth . Pour on top of the chiffon cake and let it drip naturally.

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  • Top it with cut slices of grapefruit or grapefruit pulp. Serve with additional cream or butter icing if desired.

CONCLUSION

This recipe yields a rather unique chiffon cake by utilizing grapefruits. One will never expect the grapefruit pulp with butter icing in an excellent glaze. Grapefruit is refreshing when served with the soft, spongy and soft chiffon. It is ideal for an afternoon tea… Try and let me know.

Hope you like the post and have a nice day. Cheers.

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Microwaved Mug Cakes, Another Quick Alternative to Baked and Steamed Cakes…

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Updated Post on 16-10-2014

Last night, wife was asking what is for breakfast today? I told her I do not know and worst came to the worst, some biscuits.. Ha-ha. This morning, while I was cracking  my head what to prepare  muffins and scones that are fast and easy… It suddenly come across my mind to prepare some microwave butter cakes. It is very easy and moist and it took me about 15 minutes to prepare a 2 eggs cake- 10 minutes preparation and 5 minutes microwaving… I save my electricity, dishing, energy and time…

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The texture of microwave cake is always very moist and like the preparation of muffins, I gather the wet ingredients and dry ingredients, stir until well mixed and microwave…Happy trying.

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INTRODUCTION

This is another post in my simple pastry making series, a cup cake or mug, a cake baked in a cup. It is baked in a cup or a mug cake in the microwave oven. It is fast, utilizing about 5 minutes. No electrical beaters, just mix using your choice of utensils and you will be able to get a cake like above. Scale down all the ingredients, putting in a microwavable cup, you can even prepare one for your kids breakfast. This post will share with you a one man breakfast chocolate cake, a coffee log cake and a cheesy buttery log cake.


WHAT IS REQUIRED

Chocolate Cake
(1 man serving)
Coffee Log Cake
(6 inches log)
Cheesy Butter Cake
(6 inches log)
Container 1 microwavable cup of about 250 ml 1 microwavable cup of 600 ml 1 microwavable cup of 600 ml
Sugar 2 tbsp 80 g 80 g
Butter (melted) 2 tbsp 80 g 80 g
Cream cheese (room temperature) 80 g
Fresh milk 2-3 tbsp 80 g 120 g
Coffee liquid 80 g
Eggs 1 egg 80 g 80 g
Self raising flours 2 tbsp 160 g 160 g
Cocoa powder 2 tbsp
Sodium Bicarbonate (optional) 1/2 tsp 1/2 tsp
Microwavable time 3 minutes 5 minutes 5 minutes

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STEPS OF PREPARTION

The steps of preparation is the same be it for a small cup or a 3 inches diameter cup. The illustration below is for a small cup one man personal chocolate cake.

Chocolate cake (serving for one)

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  • In a 250ml microwavable cup (one normal coffee cup), put sugar, self raising flour and slightly stir it until well mixed.
  • Add fresh milk, melted butters and eggs and use a spoon stir it until well mixed or when colour is even and there are no lumps.
  • This step is rather important and make sure any flour stick in the bottom will be scraped up and mixed and there are no air in the mixture. Lightly tap your cup in the table to see if there is any air trapped in the mixture.

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  • Place your cup in the microwave oven and heat it for 3 minutes under high power.
  • You will start to see the cake start to rise after 1 1/2 minutes and by the sides will start to contract. If your cup is smaller, you may see the batter started to rise even higher and possibly 1-2 cm above the cup level. That is ok since the cooked batter (now becoming cakes) are able to withstand the weight any uncooked batter that subsequently rise to the top.
  • Wait for 1-2 minutes before you take it out from the cup. Theoretically, it should not stick to  the sides or bottom of the cup if your batter are mixed thoroughly with no lumps of unmixed flour.
  • Be careful when you handle the cakes as it can be quite hot especially the inside of the cake.
  • If you can’t finish your cake and on your next serving, just heat up your cakes for 10-15 seconds and your cake will become soft again.

For the coffee log cake and cheesy butter cake, the steps of preparation is the same except the measurements as mentioned above and the incorporation of cheese in the above batter. The follow steps will apply for both cakes.

Coffee Log Cakes and Cheesy Butter Cakes

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  • In a 600ml microwavable cup, put sugar, sifted self raising flour, sodium bicarbonate and slightly stir it until well mixed. You can also melt the butter in the microwave using the same cup for about 1 minute.
  • For coffee log cake, have 80 g of hot water and add 2-3 table spoons of instant coffee powder until it is fully dissolved. You can also use hot milk instead. Add melted butters, coffee liquids, butters and eggs and use a spoon to sir it until well mixed or when colour is even and there are no more lumps. This is the batter of coffee log cake.
  • For cheesy butter cake, after you melted the butter, put the cream cheese into the hot melted butter and stir until almost well mixed. Add fresh milks and eggs and use a spoon to stir it until well mixed or when colour is even and there are no more lumps. This the batter mixture of the cheesy butter cake.
  • Again, this step is rather important and make sure to scrap any flours on the sides and bottom of the microwavable cup, mixed and ensure that there are no air in the mixture. Lightly tap your cup on the table to see if there is any air trapped in the mixture.

 

  • Place your cup in the microwave oven and heat it for 5 minutes under high power.
  • You will start to see the cake start to rise after 3 minutes and by the sides will start to contract. If your cup is smaller, you may see the batter started to rise even higher and possibly a few cm above the cup level (as in the picture). That is ok since the cooked batter (now becoming cakes) are able to withstand the weight of any uncooked batter that subsequently rise to the top.
  • Wait for 1-2 minutes before you take it out from the cup. Theoretically, it should not stick to  the sides or bottom of the cup if your batter are mixed thoroughly with no lumps of unmixed flour.

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IMG_0400  Cheesy Butter Cake

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Serving suggestions

  • Best served when hot with glass of tea or coffee.
  • Reheat in microwave for 10-15 seconds if necessary.
  • Add some cream cheese or fresh cream if desired.

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CONCLUSIONS

  • This post introduced the use of microwave to prepare a cake, if you do not want be your cake in the cup or mug size, you can used other microwavable kitchen utensils of your liking.  Most microwaves nowadays have a detail function for each cooking methods, select baking functions if available. Otherwise, use the high power function.
  • The use of microwave in the “baking” of a cake have cut short its preparation time considerably. Making a cake within 5 minutes were unthinkable in the olden times. It is obviously a good alternative to the traditional baking and steaming of preparing a cake,
  • The texture of the cake is unique as it is soft and moist. That make the cake easy to cut into any sizes desired.
  • It is an good alternative as a traditional tea cake but offer advantages of quick and fast preparation as compared to traditional tea cakes.
  • There are many possibility of using this simple preparation methods to “invent” cakes that you want.. Try to explore, may be banana cakes, carrot cakes, blueberry muffins…… and the list is never ending. The point to note is that you can use the traditional recipes but the batter must be well mixed and make sure no air is trapped in your batter!

 

Lastly, take a cup and a spoon, walk towards the kitchen, put in 2 tbsp of flours, chocolate powder (milo/horlicks), sugar, melted butter (cooking oil acceptable), fresh milks and 1 egg, Stir well, put it in the microwave and tell me what it look like.

Hope you LIKE it and have a nice day.

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  • For more recipes, you can refer to my RECIPE INDEX (updated as at 15 October 2014)  here and you can follow me at PINTEREST or visit the blog’s FACEBOOK PAGE to keep abreast of my future posts.  

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