Monday, March 8, 2010

Sweet Corn Chiffon Cake


3 egg yolk
20g sugar
30g corn oil
115g cream corn
15g coconut powder
70g cake flour
few drop of yellow food colouring (optional)

3 egg white
55g sugar
1/4tsp cream of tartar

1. Preheat oven to 175C.
2. Sift flour and coconut powder together, set aside.
3. Use a hand whisk mix egg yolk and sugar together.
4. Add in oil, cream corn and colouring, 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 medium 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 40mins.
12.Remove from oven, invert cake onto table until completely cool.
13.Remove cake.


~ 仪仪妈咪 ~ said...

wah~~the chiffon cake look very nice, need to learn from you ^_^

DG said...

Interesting Chiffon. Looks fluffy & delicious :)

Kitchen Corner said...

Something special for this chiffon, sweet corn type!! I forgot when was my last bake of chiffon cake. Thanks for inspiring me, I shall try out this sweet corn flavor. Cheers!

FATMUM said...

Hi Happy Flour, simple love your evenly brown chiffon skin. My chiffon is always skinless. :)

Irene's Footprints said...

ur chiffon has a even brown unmould it very well.

: )

Anonymous said...


请问留言的setting 要如何set成这个:
Comment moderation has been enabled. All comments must be approved by the blog author.


Happy Flour said...

Hi YiYi mummy, DG, Kitchen corner, Fatmum, Irene's Footprints,

Thanks everyone for your lovely words. :)

Happy Flour said...

Hi Kate,


Honey boy said...

Hi Haooy Flour,

Your chiffon looks so fine and smooth. Must try out your recipe one of these days.

Irene's Footprints said...

Forgot to ask you, are you using canned corn? any particular brand?

Need to coat it with flour...your corn seems to float well in the cake. How you did it?

: )

MaryMoh said...

That's such a perfect chiffon cake. i love light and delicious. I can eat the whole cake :P

Anonymous said...


May I know the height of yr chiffon cake? Mine always turned out low (abt 2 inches) if I bake with 4 eggs.

tks for yr time & advise


Happy Flour said...

Hi Honey Boy and MaryMoh,

Thanks for your compliments. :)

Happy Flour said...

Hi Irnen's Footprints,

I'm using canned cream corn. Sorry, I've forgotten which brand I used.

Just mix the cream corn into the batter.

Happy Flour said...

Hi Esther,

Sorry, I don't know the height of the chiffon cake. For three eggs I used a 20cm tube pan, for four eggs I used a 21cm tube pan.

Anonymous said...

Hi Happy Flour, I've got a 24 cm tube pan.. do you think doubling the recipe will be too much? How would I use your recipe without ending up with a flat cake?
Thanks for help.. you're a great cook.

Happy Flour said...

Hi Anonymous,

Thanks for your compliment. :)
Yes, you can double up the recipe.