3 Chiffons and 1 Brownie

Have I mentioned that I've not been baking cakes for a long long time? The last was like...July? Goodness! Shows how lacking I've been! Anyway, my usual Saturdays were spent at my parents place. Last Saturday was an exception. My spouse was out for a seminar, I went BITC for my bread lesson, and decided to go home to do some baking since my children are home.

Not sure why I had so much egg whites in the fridge. Must be from my Cookie Art Workshops! Anyway, I wanted to do some sweet treats for my cousin, who had invited my family to her daughter's first year. So I decided on Egg White Brownies. As usual, I love this recipe. After baking, I just felt like having a piece, but I had to control myself from cutting it since it was going to be a gift!


Knowing I have enough time for the evening, I proceeded on to do Banana Sesame Seeds Chiffon cake. Most importantly because I saw the bananas hanging in the kitchen. I cannot, simply cannot resist bananas for baking...similarly for oranges! Hahaha... I just can't wait to convert them into something sweeter and nicer! So I made three different sizes of the chiffon cakes-7", 5" & 3", or termed as Do-Re-Mi.


I must have underestimated the timing for the bigger chiffons, they turned out to be slightly moist. However, the taste was really good. I added white and black sesame seeds to the cake. I like the look of black sesames on this chiffon. To me, it looked like ants on the cake...which I found it to be a little pretty! Hahaha...



Egg White Brownies, modified from Zu's Kitchen.

Ingredients
250g Semi-sweet chocolate
100g Unsalted butter
2tsp Vanilla extract
100g Cake flour
220g Egg white
120g Fine sugar
100g Walnuts, coarsely chopped and toasted

Method
1. Microwave butter and chocolate. Mix thoroughly until the chocolate melted and incorporated with the butter. Let it cool.
2. Sift flour into chocolate mixture and stir gently till well combined and add vanilla essence, put aside.
3. Beat egg whites till foamly and slowly add sugar bit by bit and whip till stiff peaks.
4. Take 1/3 of the egg white and fold it into the chocolate mixture.
5. Stir in mixture into the balance 2/3 egg white and gently mix till well combined.
6. Pour 1/4 of the mixture into a 8x8 pan lined and greased, and add half the walnuts on the batter.
7. Pour the remainig batter into the pan.
8. Top batter with the remaining walnuts and bake in a 180C preheated oven for about 35mins (depending on your oven) or till a pin inserted into it comes out clean.
9. Once baked, leave brownie in the pan for 5-10mins before removing and cooling it on the rack.