Wednesday, May 1, 2013

Black Sesame & Black Rice Mixed Instant Cereal Chiffon Cake


3 egg yolk
15g sugar
1/4tsp salt
3tbsp veg. oil
1pkt black sesame & black rice mixed instant cereal (28g)
95g soya bean milk/fresh milk (warm)
70g cake flour (sifted)

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

1. Preheat oven to 175C.
2. Mix milk, oil and instant cereal together, set aside.
3. Use a hand whisk, whisk egg yolk, salt and sugar together.
4. Add in cereal mixture and flour together.
5. Whisk until well combined.
6. Use a cake mixer and whisk 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 on table top until completely cool.
13.Remove from pan, slice and serve.


Yummy Bakes said...

I love your chiffon cake. Where did you buy your black rice mixed?

Janine said...

as always your chiffon cake looks very nicely unmoulded! and very fluffy too!

Happy Flour said...

Hi Yummy Bakes,

Sorry, for the late reply. My friend bought the cereal mixed from an organic shop at novena shopping mall.