Monday, October 25, 2010
Honey Buckwheat Flour Chiffon Cake
Today, I'm in a good mood to bake again after a long hazy and humid week. I had bought a packet of buckwheat flour from Coldstorage and had been sitting in the kitchen cabinet for months. I had read from blogs and bakery books which described that this flour give a nice nutty taste and flavor to bakes. Check out here if you like to learn more about buckwheat flour.
However we are not used to the taste of this gluten free flour. The cake has a bitter nutty taste. After my son first bite of the cake, he commented that I baked a 'burnt cake'. :0 Aiyo...yo! I have to explain to him that the taste came from the buckwheat flour. The flour may appear very fine but the texture of the cake turned out to be rough, each bite you can feel that there are small bit of grain in it.
3 egg yolk
25g veg oil
70g buckwheat flour (sifted)
3 egg white
65g caster sugar
1/4tsp cream of tartar
1. Preheat oven to 175C.
2. Mix milk, oil, salt and honey together, set aside.
3. Use a hand whisk, whisk the egg yolk.
4. Add in the honey mixture and flour together.
5. Whisk until well combined.
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 batter 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.
Note: For those who like to try out this recipe, I suggested that you can add 1tsp of vanilla paste to enhance the taste or replace 1/2 portion of the buckwheat flour with cake flour.