Tuesday, December 7, 2010

Cinnamon Chips Nutty Chiffon Cake


3 egg yolk
15g caster sugar
1/4tsp salt
35g veg. oil
55g milk
60g cake flour
20g ground hazelnut
3 egg white
60g caster sugar
1/4tsp cream of tartar

50g chopped nuts
adequate cinnamon chips

1. Preheat oven to 175C.
2. Sift flour and ground halzelnut together, set aside.
3. Use a hand whisk mix egg yolk, salt and sugar together.
4. Add in the oils, milk 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 mixture until combined.
9. Then fold in the rest of the meringue lightly until well combined.
10.Pour batter into a 20cm tube pan.
11.Smooth the surface and sprinkle chopped nuts and cinnamon chips on it.
12.Put into a preheated oven and bake for 35-40mins.
13.Remove from oven, invert cake onto table until completely cool.
14.Remove from pan and serve.


Anncoo said...

I love those topping, so nutty.
But when should I suppose to add the topping?

hanushi said...

Nice chiffon, you r really a chiffon expert. must be very fragnant with nuts and cinnamon chips... :)

btw, i did not see the steps for the adding of cinnamon chips and nuts. is it left out?

Min said...

This recipe comes on time, I have some ground hazelnut in my fridge, will try out this recipe, thanks for sharing!

Kitchen Corner said...

I will like this full of texture chiffon cake! There is no doubt the nut make a lot different for the cake!

Happy Flour said...

Hi Anncoo and Hanushi,

Hahaha...sorry, I left out that step.
I had added in the step.

Happy Flour said...

Hi Min and Kitchen Corner,

Thanks for your lovely words. :)
The toppings indeed give this chiffon cake a crunch texture to it. I loved the topping the most. Yum...yum

Jess @ Bakericious said...

I love the nutty toppings, looks great!