Wednesday, November 11, 2009

Red Bean Paste Chiffon Cake



Recipe

Ingredients
3 egg yolk
20g caster sugar
2tbsp cooking oil
1/8tsp salt
75g cake flour
65g red bean paste
70g thick coconut milk

3 egg white
1/4tsp cream of tartar
60g caster sugar

Step:
1. Preheat oven to 175C.
2. Cook red bean paste and coconut milk together over low fire.
3. Set aside to cool.
4. Sift flour and salt together.
5. Use a hand whisk mix egg yolk, sugar, oil, red bean mixture and flour together.
6. Whisk until well combined. (If batter is too thick, add 1/2-1tbsp of water.)
7. Use a cake mixer and whisk the egg whites and cream of tartar till frothy.
8. Gradually add in the sugar and whisk till stiff peaks form.
9. Fold in 1/4 of the meringue into the egg yolk mixture until combined.
10.Then fold in the rest of the meringue lightly in 3 portions until well combined.
11.Pour batter into a 20cm tube pan.
12.Put into a preheated oven and bake for 40mins.
13.Remove from oven, invert cake onto table until completely cool.
14.Remove from pan and serve.
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12 comments:

  1. javapotNovember 11, 2009 at 2:15 PM

    looks v yummy!

    ReplyDelete
  2. Irene's FootprintsNovember 11, 2009 at 3:52 PM

    wow nice crust...very evenly brown.
    Did you use the Phoon Huat Aluminium Pan or the heavy metal type? Mine is from Phoon Huat...it doesn't give such a brown crust even after using it for at least 6 to 8 times. How do you do it? Did you increase the temperature 5 minutes before the baking time is up?

    Got to hear from you on this...

    Real nice...and neat.
    Irene

    ReplyDelete
  3. AnonymousNovember 11, 2009 at 4:19 PM

    Hi,

    How to bake the cake into soft and fluffy? I baked many times for chiffon cakes. Only the previous 2 times are successfully baked but the texture of cake is not as soft or taller from ur posted pic.. Does tat have to do with egg white? Do I have to continue to beat the egg white further till very stiff peak form? Pls kindly advise. Thanks =)

    ReplyDelete
  4. tracieMooNovember 11, 2009 at 4:51 PM

    Red Bean Chiffon.. very creative indeed! Looks really good. I would love to try this :) thanks for sharing!

    ReplyDelete
  5. ann lowNovember 11, 2009 at 9:38 PM

    Your chiffon cake always look so perfect. I would like to try this recipe one day. Thank you :)

    ReplyDelete
  6. Kitchen CornerNovember 12, 2009 at 2:22 PM

    Very very perfectly baked chiffon cake! Thanks for sharing the recipe. Will keep this recipe for next attempt. Cheers!

    ReplyDelete
  7. Happy FlourNovember 12, 2009 at 2:45 PM

    Hi Javapot, Kitchen corner, Anncoo and Tracie Moo,

    Thanks everybody for your nice words. :) Happy baking.

    ReplyDelete
  8. Happy FlourNovember 12, 2009 at 2:54 PM

    Hi Irene's Footprints,

    I bought my aluminum tube pan from Phoon Huat too. Actually I don't know how long I heated up my oven. Every time, once I get all my ingredients ready, I will on the oven. I always baked my chiffon cakes at 175C for 40-45mins and it came out evenly brown.

    ReplyDelete
  9. Happy FlourNovember 12, 2009 at 3:06 PM

    Hi Anonymous,

    Your egg white must whisk until the right stage, you can refer to my previous post 'Medium Stiff Peak' and do not over fold. Once you're familiar with the two steps, your chiffon cake will turn out perfect. Don't give up practice make perfect. Happy baking. :)

    ReplyDelete
  10. MissyNovember 19, 2009 at 9:59 PM

    i think your red bean paste cake looks so perfect here! the shape and the cutting looks so precise ! and i love red bean cakes.. :) like Japanese Matcha and Red Bean

    ReplyDelete
  11. Happy FlourNovember 20, 2009 at 9:58 AM

    Hi Missy,

    Thanks for your kind words. :)

    ReplyDelete
  12. hanushiJanuary 13, 2011 at 1:40 PM

    Hi Happy Flour, thanks for sharing the recipe. I have baked this cake and have linked to you. Hehe... :)

    ReplyDelete

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