Monday, June 8, 2009

Scorching Butter Chiffon Cake

Two months ago, I borrowed three recipes books from the library. So sad that most of the pages had been torn off.:( However I managed to copy down some of the recipes.
This recipe is from 'Chiffon Cake Book 44 recipes' by 福田淳子. Her recipe used lesser or no rising agent at all instead more egg whites is used to aid the cake rising process.


50g butter
3 egg yolk
15g caster sugar
35g water
70g cake flour
1/4tsp baking powder
25g ground almond

4 egg white
65g caster sugar
pinch cream of tartar (optional)

1. Preheat oven to 175C.
2. Melt butter over low fire until slightly brown and gives off a nutty aroma.
3. Strain and set aside to cool.
4. Sift flour, baking powder and almond together, set aside.
5. Use a hand whisk mix egg yolk and sugar together.
6. Add in melted butter and water whisk till combined.
7. Add in flour and stir until batter is smooth.
8. Use a cake mixer and whisk the egg whites and cream of tartar till frothy.
9. Gradually add in the sugar and whisk till stiff peaks form.
10.Fold in 1/4 of the meringue into the egg yolk mixture until combined.
11.Then fold in the rest of the meringue lightly in 3 portions until well combined.
12.Pour batter into a 21cm tube pan.
13.Bake in a preheated oven for 35-40mins.
14.Remove from oven, invert cake onto table until completely cool.
15.Remove cake from pan and serve.


Kitchen Corner said...

This chiffon cake looks really soft and fluffy! You've nicely baked it. Wonderful!

Cook.Bake.Love said...

This is a very healthy cake.

I like the cute cute fork.:)

Happy Flour said...

Hi Kitchen Corner,

Thanks, this is the first I try using extra egg whites and less rising agent and it turn out to be really soft and fluffy.:)

Happy Flour said...

Hi Cook.Bake.Love,

Thanks, I bought the fork from Daiso and it has a matching spoon.

Cook.Bake.Love said...

Hi Happy Flour,

Oh really? U bought it recently? I never saw it in Daiso.

Happy Flour said...

Hi Cook.Bake.Love,

Yup, I bought it three week ago at Plaza Singapura, Daiso.

yuez said...

Hi, i tried this recipe and it turned our perfect! Thanks. Just wondering, if i want to omit the almond, what modifications do i need to make to recipe? My hubby is allergic to nuts.

Happy Flour said...

Hi Yuez,

Glad that you love this recipe. :)
You can omit the ground almond.

Anonymous said...

Hi! Means if we omit the ground almond, we do not need to replace 25gms ground almond to flour?