Wednesday, July 8, 2009

Maple Syrup Chiffon Cake


3 egg yolk
35g corn oil
1/4tsp salt
65g maple syrup
30g milk
90g cake flour
1/8tsp baking powder

3 egg white
35g sugar
1/4tsp cream of tartar

1. Preheat oven to 175C.
2. Sift flour and baking powder together, set aside.
3. Use a hand whisk mix egg yolk and maple syrup together.
4. Add in oil and milk, 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 20cm tube pan.
11.Put into a preheated oven and bake for 35-40mins.
12.Remove from oven, invert cake onto table until completely cool.
13.Remove from pan and serve.


Happy Homebaker said...

What a nice chiffon cake you have made, it looks so soft and fluffy!

Kitchen Corner said...

Maple flavour chiffon! I bet it's very flavourful. You've baked very beautiful chiffon, it raise up very high and you unmold it very nicely. Good job!

ann low said...

This looks good, thanks for sharing.

Unknown said...

hello! are u able to taste the maple syrup ??

Small Small Baker said...

All your chiffon cakes look so perfect! I've never tried maple syrup in cakes before. Must bookmark this down. Thanks!

Happy Flour said...

Hi Happy Homebaker and Anncoo,

Thanks for your nice words. :)

Happy Flour said...

Hi Kitchen Corner, Dainty and Small Small Baker,

Thanks, I baked this upon my son requested. He love the taste of maple syrup. I used 'Mountain Valley' maple syrup so the cake has a light aroma and taste of maple syrup. If you used better quality maple syrup, it would be better.

yin said...

hi, you make very nice chiffon! mind if i ask you how you manage to unmould the cake with the browned side still intact? thanks

Happy Flour said...

Hi Yin,

Thanks for your compliment. I just lay the pan on it side, use a thin sharp knife press it against the side of the tube pan and go around it slowly and the chiffon cake will come out easily. Your chiffon cake must be well bake then it will be easier removed.

yin said...

thanks for your reply. i always use a palette knife but always came out very ugly. do you do the same for the bottom as well? also, when you pour in the mixture, do you turn the pan to ensure the mixture is evenly poured into the pan? thank you.

Happy Flour said...

Hi yin,

For the bottom, lay the pan flat and press the knife against the bottom of the tube pan and go around it slowly and the chiffon cake will come out easily. I just pour in the batter and use a spatula to level it. You can move the tube pan around when pouring the batter into the tube pan and level the surface. If you worry uneven, use a chopstick to stir around the batter.

yin said...

thank you for your tips!

Jen said...

Hi thank you for sharing the lovely recipe. My daughter loved it! Unfortunately, I didn't do a good job unmolding it.

Happy Flour said...

Hi Jen,

Glad you enjoy the recipe. Practice make perfect, so don't feel sad do try again. Happy baking. :)