Sunday 18 January 2015

Japanese Dark Pearl Chiffon Cake

Baked this birthday cake for myself …. It’s my 2nd homemade birthday cake since I started baking (cakes & pastries) a few years ago.  Coincidentally, my blog turns 1 year old in January.

Time really flies ….  Looking back, 2014 had been an exciting and fulfilling year for me in my baking journey. I started this blog mainly to record the recipes ... like an E-recipe book with pictures (hee.. hee..)! Flip back to see what I’ve baked and how it turned out etc.

I’m really so blessed to know so many blogger pals through the organized blog-hop theme events like Little Thumbs Up, Bake Along, Cook-Your-Books, Best Recipes For Everyone etc. I’m so inspired by their bakes, recipes, creations and knowledge sharing.
♡ Through their selfless sharing, I've acquired new knowledge and baking skills. ♡ Through their passion, I was inspired to try recipes I've never tried before.

With the encouragements given by some of them, I dared to make my 1st attempts in :
Chiffon Cakes
Mooncakes (baked and snowskin)
Japanese Condensed Milk Bread

Thank you ♡^-^!

My “bake-along” cum gathering sessions with my baking kakis (friends) had also spiced up my baking journey too ♡!

I've chosen to bake this Japanese Dark Pearl Chiffon Cake on my birthday as I was inspired by some blogger pals whom had baked this cake perfectly :

Also, I remembered chiffon cake was the only cake that has really "drove me crazy" in the "Bake-Along #64 : Theme - Chiffon Cake" blog-hop event ... hee hee ^-^!

Japanese Dark Pearl Chiffon Cake
(I used a 17 cm chiffon pan)

3 egg yolks
35g corn oil
60g milk
80g chocolate, chopped
35g cake flour
15g cocoa powder
1/4 tsp baking soda
1/4 tsp baking powder

3 egg whites
45g caster sugar
1/2 tsp cream of tartar

First melt chocolate over double boiler or microwave. Stir until smooth and set aside to cool.

Stir the egg yolks and oil together, then stir in the milk and the slightly warm melted chocolate. Combine flour, cocoa powder, baking powder and baking soda together and sift into the egg yolk mixture, mix till to a smooth batter.

In the mixer, beat egg whites and cream of tartar till foamy and add in the sugar, beat till stiff peaks. Fold in the meringue to the egg yolks batter in 3 batches till no traces of egg whites can be seen.

Pour into chiffon pan, gently knock the pan on the table to release air bubbles.

Bake in a preheated oven at 170°C for about 40 minutes.
*note: I reduced the oven temperature to 150°C in the last 20 minutes into baking.

I used the suggested technique to drop the pan at a height of 20~30cm onto a table top. This action helps to keep the springy texture of the cake when it is left to cool.

When baked, turn mould upside down to cool before unmoulding the cake from pan.
I slipped the knife while unmoulding, hence, resulted a slight piece chipped-off :(

So, what's up for me in Y2015 ?
Eat well, sleep well, work well and live well ! Healthy eating .... healthy living !
Yes, I've a long list of recipes that I’ve bookmarked ... will definitely find time to try as much as I could.  Continue my baking & learning journey.
Happy birthday to me ^-^!
Happy 1st anniversary to my blog :D

Every blessing You pour out 
I'll turn back to praise
When the darkness closes in, Lord
Still I will say

Blessed be the name of the Lord
Blessed be Your name
Blessed be the name of the Lord
Blessed be Your glorious name


  1. Karen, Happy Birthday and Happy Blog Anniversary! You have bake this chiffon cake pefectly and not only that, you even made it so prett!

  2. Happy belated birthday,Karen!!!! Happy 1st Blog annervisary!!!! I'm so blessed to have you too :)
    Coincidentally I also baked one simple birthday cake for myself few days ago, will share it later :)
    I'm wondering are we sharing the same birthday??? haha..

    1. Thanks Esther, 18 Jan is my birthday.
      I see ..Happy belated birthday to you ^-^!

  3. Just a simple birthday cake is as good! Happy belated birthday to you Karen and Im sure you have a good day with celebrating with your family together. Hope your blog would have many more years to come too... whereas I have been so .... feeling unmotivated lately.

    1. Hi Mel, thanks for well wishes.
      Perhaps its the various stages in life when one feels unmotivated in the interest/passion they once had. Hope you'll soon find the catalyst to your blog.

  4. Hi Karen,

    Happy Birthday to you and your blog!!! Wish that you have everything that you wish! :D


    1. Thank you Zoe. I'm so blessed to know you via blogging.

  5. Happy birthday Karen, may all your wishes and dreams come true:D

  6. HAPPY BIRTHDAY KAREN! It's really great meeting you via blogging. And this chiffon cake looks so elegant! I believe, just like you are. :)

  7. Hi Karen:)
    I would sing Happy Birthday to you all the way from here but, I have this voice like Betty Boop and I'm not sure your ears would be able to stand it, lol...So, Happy, Happy Birthday to YOU and, Happy Blogoversary too!

    Isn't it wonderful getting to know so many new people from all parts of the world. I am so delighted to have "met" you and wish you many more years of Happy Birthdays and Blogoversaries too!

    In the meantime, I'll just be oogling that gorgeous Chiffon Cake of yours wishing I could have a piece to celebrate your birthday.

    Thank you so much for sharing, Karen...Happy Birthday!!!

    1. Voice like Betty Boop ... sexy ! Thank you Louise!
      I'm blessed to have 'met' via blogging too ^-^!

    2. More like squeaky...which is my nickname, lol...Me too!!!

  8. Karen,
    祝你的blog:长长久久、越写越旺、部落格友满天下!Yeah Yeah~

  9. Hi Karen, Happy Birthday and Congrats on your first year of blogging. So nice to have met you!

  10. Happy, happy birthday!!
    Your dark beauty looks gorgeous!!

  11. Hi Karen,
    Happy Borthday to you and your blog!
    It is so nice to have you as a blogger friend.
    Wish you all the best in everything in the whole new year!
    Can I share a piece of your birthday chiffon cake? It looks so inviting ;D


Sharing some of my favourite recipes, some new baking/cooking "adventures". Please feel free to post your comments for my improvement. Would be great to connect with you and learn some of your recipes too. Thanks for 'dropping by'.