Recipe
Ingredients
3 egg yolk
10g sugar
40g corn oil
1/4tsp salt
70g raspberry filling } mix
50g hot water } together
90g cake flour
1/8tsp baking powder
3 egg white
45g sugar
1/4tsp cream of tartar
Steps:
1. Preheat oven to 175C.
2. Sift flour and baking powder together, set aside.
3. Use a hand whisk mix egg yolk and sugar together.
4. Add in oil and raspberry mixture, whisk till combined.
5. Add in flour and stir until batter is smooth.
6. Use a cake mixer and whisk the egg whites and cream of tartar till frothy.
7. Gradually add in the sugar and whisk till stiff peaks form.
8. Fold in 1/4 of the meringue into the egg yolk mixture until combined.
9. Then fold in the rest of the meringue lightly in 3 portions until well combined.
10.Pour batter into a 21cm tube pan.
11.Put into a preheated oven and bake for 40mins.
12.Remove from oven, invert cake onto table until completely cool.
13.Remove from pan and serve.
12 comments:
wow.. that's beutifully baked chiffon cake. I still haven't troubleshoot the failure on my chiffon. You've good job there!
What a lovely chiffon cake you have baked! I am sure it taste great too!
Dear Happy Flour,
Love the colour of your chiffon cake. Would like to make a similar one with strawberry flavour instead. Can you please tell me if you used pureed fresh raspberries or preserves (jam) for your filling ?
Many thanks, Dorie....DownUnder
It got a nice colour...how do you describe the taste?
Hi Kitchen Corner,
Don't give up. Maybe the problem it not lie on you, check your oven.
Hi Happy Homebaker,
Thanks for your compliment.
Hi Dorie,
Thanks. Raspberry filling is like jam in a concentrated form, used for pie/pastry/swiss roll filling. You can refer to Raspberry Konnyaku Jelly.
Hi danny kwok,
It taste ok to me. It smell sweet but the raspberry flavour is very mild. I should add raspberry essence, unfortunately I don't have that hehehe.
Hi Happy Flr,
Nice chiffon. Is d cake flour u mentioned in ur recipe refers to superfine flour and can u recommend a brand for it? Sry,i'm a new baker n am very confused to d diff types of flour..hehe!!
Eva.
Hi Eva,
You can use Top/Superfine flour of any brand.
8. Fold in 1/4 of the meringue into the egg yolk mixture until combined.
9. Then fold in the rest of the meringue lightly in 3 portions until well combined.
The step 9, a bit confuse, is to add egg yolks (which has 1/4 egg white) to the balance of egg white?
Hi Ean,
Just fold in the rest of the meringue lightly in 3 portions into the egg yolk batter until well combined.
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