Honestly, we have not been doing much for CNY these years. CNY is not a public holiday in Australia and school has already started. So we don't really celebrate CNY. Just a simple dinner and that's it.Lucky for us, I can bake and still make effort to bake classic CNY goodies for my family to enjoy every year. And I'm glad that I can keep the tradition going.For this post, I'm going to share another successful recipe that I have created.
It's a PERFECT Ultra Soft Peanut Butter Chiffon Cake! It's a cake that I would bake for any occasion as it is an auspicious cake to eat because the word 生 (sheng) in the Chinese word peanut (花生) means growing... in term of wealth and prosperity.
This is not my first time baking peanut butter chiffon cakes as they were not good enough to be mentioned on my blog. pfft...This time, it is different! This cake is perfect with smooth tender cottony texture. It is not too sweet. Just nice with lovely peanuty fragrance.Once again, the key ingredient to this success is the runny and smooth type of peanut butter that is made with 100% peanut with nothing else added. Yup! It is the exactly the same peanut butter that I have used at here, here and here with no sugar no oil no salt added. To reiterate, this 100% peanut butter is not the regular thick firm spreadable peanut butter that we usually use to spread on our peanut butter sandwiches. It should be runny at room temperature.
I know that some of you might ask... I would like to emphasize that you can't substitute this 100% peanut butter with the commonly used peanut butter. However, you might be pleased to know that this 100% peanut butter is actually a common item to buy in most supermarkets in Australia, UK and US. If it is not easily available in the place that you are living, you can actually make your own. All you need is roasted PEANUTS! And all you need to do is process the roasted peanuts until smooth and runny when the peanut oil is released. Detailed instructions can be found at here and here
Finally! I've managed to bake a PERFECT Peanut Butter Chiffon Cake!It's ultra soft, well-risen and moist with cottony texture.
Mmmm... I can smell the peanut-y fragrance of success when the cake was baking.
Then, I was thrilled to see that the chiffon cake was perfectly well-risen.
Finally! I can taste the success of this cake.
It's very soft, moist and cottony! Not too sweet. Lovely peanut fragrance.
It is simply perfect!
You can bake this Perfect Peanut Butter Chiffon Cake too. It is a must-bake if you are a chiffon cake enthusiast or someone who loves anything with peanut butter. Please watch my video and follow my recipe below. Happy Baking and Enjoy!Music: Bensound
After consuming all the imperfect peanut chiffon cakes for the past years, my husband and son are happy that they don't to eat dry or dense peanut butter chiffon cake anymore! LOL!!!
So what's next? I promise you that I will have many
family-friendly baking recipes in the near future. Some are easy. Some can be challenging. All have been intensively tried-and-tested.If you like recipes, videos and baking tips. please LIKE, SHARE and FOLLOW me at either my Facebook at here or here or my Instagram @zoebakeforhappykids or SUBSCRIBE my YouTube channel at here.Unfortunately, Facebook and Instagram have lost its popularity recently but it will be nice if you can show your support by subscribing to my YouTube channel at here so that you will be informed of my latest video / recipe promptly whenever it is published.I would like to say again that every LIKE, SHARE and FOLLOW or SUBSCRIBE from you means a lot to me. I will know that I'm in the right track and continue to bake and share more in the future. Thank you so much for your support!Here's the recipe that is adapted from my Ultra Soft and Moist Black Sesame Chiffon Cake at here.Make one perfect tall 20cm chiffon cake
For the egg white mixture:
210g egg whites (about 6)
100g caster sugar
For the egg yolks mixture:
90g egg yolk (about 6-7)
100g smooth peanut butter, made with 100% peanuts - with 49% fat and no sugar no other fat added - It should be runny at room temperature. Please watch my video and read my above text!
180g lukewarm milk, at about 37°C, not cold!
75g cake flour with 8% protein
5g cornflour
1/2 tsp salt
Preheat oven to 160°C with top and bottom heating. Please do not use fan forced heating!
For the egg white mixture:
Using an electric mixer with a whisk attachment, beat egg whites in lowest speed for at least 10 mins to stabilise the egg white mixture.
While the mixture is beating, prepare and whisk egg yolk mixture.
For the egg yolk mixture:
Using a hand whisk, whisk egg yolks and peanut butter in a large mixing bowl until combined. Add milk gradually and whisk well after each addition until combined.
Use a sieve to sift cake flour, cornflour and salt into the egg yolk mixture. Whisk to combine. Set aside.
Back to the beating of egg white mixture:
Increase beating speed to the next higher speed. While beating, add sugar gradually. Increase beating speed to the next higher speed and continue to beat until stiff peaks form. The egg white mixture should be very smooth with tiny bubbles. Do not over-beat the mixture or use too high speed to beat the mixture.
Using a hand whisk or a spatula, gently fold in the egg whites to the egg yolks mixture in 3-4 batches. It is ok to mix the 1st batch of egg white more vigorously into the egg yolk mixture but the subsequent portions must be folded in very gently. Make sure that most of the white is not visible after folding.
Pour batter into an un-greased 20 cm chiffon tube pan. Give the pan a gentle tap and use a skewer to draw a zigzag on the batter surface to remove any large air bubbles.
Chiffon baking options:
Basic - Bake at 160°C for 50 mins until it is thoroughly baked. IMPORTANT: This cake has high liquid content and needs to be baked for at least 50 mins in total. Cover the top of your cake very loosely with a piece of foil when it turns brown too quickly at the last 15-20 mins of baking.
Or with slits - This chiffon cake baking strategy will help the cake to rise uniformly rising with minimal cracks. The cake will also have a deep flavoursome top and surrounding crust.
Bake at 160°C for at least 15 mins or until a "skin" has formed on the cake surface and just before the cake surface starts to crack.
At the 10th to 14th minute, remove the cake out from oven. Cut 6 or more slits on the cake surface and place the cake back into the oven immediately. Continue to bake at 140°C for another 50 mins or until it is thoroughly baked. Increase oven temperature to 160°C and bake for another 5-10 mins or until the top skin of the cake is nicely browned.
Please do not bake this cake with too low oven temperature or a tray of boiling water (also known as steam bake). Detailed explanation is at here.
After baking, drop the cake from a 20-30 cm height immediately onto your tabletop to minimise shrinkage. Then, invert the cake immediately to cool on a wire rack. Allow the cake to cool completely in the pan before removing it from the pan. Do not unmould the cake by pressing it! The cake is very tender and fragile!!! To unmould, please use a blunt thin plastic spatula or knife to run along the cake's edges and gently push the cake out from the pan.
Slice with a serrated knife and serve.
Store any uneaten in an airtight container at room temperature for up to 3 days. And it is still very soft and moist even on the 3rd day of bake!
Happy Baking!
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