I did read quite a bit about getting the right chiffon cakes and asked around. Finally, today is the day where my first chiffon cake is 'born'. So proud of its result and in fact all my worries were unduly ... just have a bit of patience and you will get a beauitful chiffon. Not that diffcult as I imagine it would be. Thanks fellow bloggers to whom I have been bugging with questions about chiffon cakes, I wish I could share this with you as well as my joy of getting this chiffon cake right.
This chiffon is so soft and is definitely a keeper.
Recipe source: Happy Flour
3 egg yolks
15g caster sugar
1/4 tsp salt
40g canola oil
3 Lipton Cranberry Rasperry & Strawberry Tea Bag (about 5g)
60g hot water
75g cake flour
3 egg whites
65g caster sugar
1/4 tsp cream of tartar
40g dried cranberry (mix with some flour and sift aware excess flour)
- Preheat oven to 175C. Sieve flour and set aside.
- Cut the tea bags and pour tea leaves into a cup.
- Pour hot water into it and leave it aside to cool.
- With a hand whisk, wish egg yolks, salt and sugar together. Add oil, tea toghher with the tea leaves resideue into the yolks batter. Whisk until well combined.
- Use a cake mixer, whisk the egg whites and cream of tartar till frothy.
- Gradually add in sugar and whisk till stiff peaks form.
- Fold in 1/4 of the meringue into the yolk mixture until combined.
- Then fold in the rest of the meringue in two portions lightly until well combined.
- Lastly, fold in the cranberry.
- Pour batter into a 20cm (I used 17cm) tube pan, smooth the surface.
- Place pan into a preheated oven and bake for 35 - 40 mins.
- Remove from oven, invert cake onto a table top and leave it to cool completely.
- Remove cake from pan and serve.