Recipe
Ingredients
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
Steps:
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.
I love those topping, so nutty.
ReplyDeleteBut when should I suppose to add the topping?
Nice chiffon, you r really a chiffon expert. must be very fragnant with nuts and cinnamon chips... :)
ReplyDeletebtw, i did not see the steps for the adding of cinnamon chips and nuts. is it left out?
This recipe comes on time, I have some ground hazelnut in my fridge, will try out this recipe, thanks for sharing!
ReplyDeleteI will like this full of texture chiffon cake! There is no doubt the nut make a lot different for the cake!
ReplyDeleteHi Anncoo and Hanushi,
ReplyDeleteHahaha...sorry, I left out that step.
I had added in the step.
Hi Min and Kitchen Corner,
ReplyDeleteThanks for your lovely words. :)
The toppings indeed give this chiffon cake a crunch texture to it. I loved the topping the most. Yum...yum
I love the nutty toppings, looks great!
ReplyDelete