It's official, i am now addicted to Chiffon Cake!
Chiffon Cake seems to be 'out of fashion' these days. The Pandan flavour is the most popular type in Malaysia but having read a Japanese Chiffon Cakwe recipe book last year really opoened my eyes to the variety of Chiffon Cake.
Made this Strawberry flavour Chiffon Cake for the first time. Other than the light and soft texture of Chiffon cake, it carries a very subtle strawberry flavour. Next would be a banana chiffon cake and then maybe orange flavour.
A. Egg yolk batter
4 egg yolks
3/4 cup strawberry puree
65g corn oil or olive oil
1 tsp of baking powder
115g cake flour
1/3 tsp salt
B. Egg white mixture
5 egg whites
1/2 tsp cream of tartar
1/2 tsp of strawberry essence
1. Preheat oven to 345 F. Make sure the rake is in the centre of oven.
2. Combine egg yolks and sugar, beat until well combined (it should look pale yellow)
3. Stir in strawberry puree, oil and strswberry essence (if using)and till well combined.
4. Sift dry ingredients *cake flour, baking powder and salt) into the egg yolk mixture and beat until well combined, add colouring now if desired.
5. In a separate mixing bowl, sprinkle cream of tartar over egg whites and neat till small bubbles form. gradually add sugar and beat until stiff peak forms (to test when it is ready, the egg white meringue would hold and not drop when mixing bowl is turned upside down).
6. scoop 1/3 egg white mixture into egg yolk batter and using a whish, fold into the egg uolk mixture until combined. DO NOT over do it.
7. Put remaining egg white mixture into egg yolk batter and again fold using a whisk until combined but DO NOT overdo as you want to keep the air pockets.
8. Pour into ungreased 20cm tube pan. Give the pan a few bang to get ride of big air bubbles, you can also use a chopstick to swirl the batter.
9. Bake for 30 min, then turn doen heat to approx 320F and bake for another 20 min or until cooked (test with a skewer).
10. Once cooked, removed from oven and IMMEDIATELY invert pan upside down onto heatproof funnel or bottle. Let it cool completely (about 2 hours, depending on weather) before loosening side of cake with knife or long, metal spatula; remove from pan.