Chiffon Cake is my love. Until now, I still have not tried other flavour. This week will be totally on chiffon for everyone. I want to hone my skills on chiffon cake.
Love the nice aroma while baking this palm sugar chiffon cake.
Recipe (Adapted from Kevin Chai’s Chiffon Cake Is Done)
6 egg yolks
150g palm sugar (I reduced to 120g)
100ml coconut milk
4tbsp veg oil
140g plain flour
1/4 ts baking powder
1/4 ts salt
6 egg whites
40g castor sugar
1/4 ts cream of tartar (I didn’t add)
In a small saucepan, melt the palm sugar together with coconut milk over low heat till the sugar dissolves. Remove and pour into a bowl, leave to cool. Sift the plain flour and baking powder together. Set aside.
In another bowl, lightly beat the egg yolks, then add in the vegetable cooking oil and salt and whisk till all well combined. Add the palm sugar coconut milk mixture into the yolks/oil mixture. Mix till all well blended.
With hand whisk, add in the flour and mix till all combined well. Set aside.
Beat egg whites with medium speed till frothy, add in cream of tartar. Continue to beat until the bubbles become fine soft peak, gradually add in caster sugar and continue to beat until stiff peak.
Gently fold 1／3 of beaten egg white into egg yolk batter, use cut and fold method until well blended. Then pour the batter back to the rest of the egg white and fold until mixture is well blended.
Bake in preheated oven at 170d for 30-40min. ( I overlooked the timing)
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