Cell Group dessert: 24-Sep-2010
Thanks HEAPS Wai Wai for this BEAUTIFUL & super easy recipe!!! YUMMMMMM... You are famous here in DownUnder... :-D And thanks Steph for the yummy picture of the almost finished cake! LOL! Glad you enjoyed it for tea too when I came a visiting during your confinement... *hehe* Oh & apologies for the weight being in ounces instead of grams... I think though, most weighing scales should have both types of weigh styles on them (at least mine do). The recipe was given to me in ounces... :-)
In 2 separate bowls:
6 x egg yolks
2oz (liquid oz) vegetable oil (I used sunflower/rice oil)
2.5oz raw caster sugar
5oz self-raising flour
2oz (liquid oz) low fat coconut milk (Ayam brand)
1/2 tsp pandan paste
Note: Pandan paste, I used "Bake King Best Quality" Pandan Paste bought from Gim Hin Lee (address is in Spore) - my mum bought then didn't use... so emmm... yah... I've got it now! *hehehe* lots more pandan cakes coming up!! yummy!
Bowl B (cake beater bowl):
- Important note: make sure this bowl has absolutely NO GREASE on it... wash it in super hot soapy water if necessary!!
6 x egg whites
2.5oz raw caster sugar
1/2 tsp salt
1/4 tsp cream of tartar
Note: To grease or NOT to grease... that remains the question for chiffon cakes... I bake without greasing - but then have slight difficulty removing cake from tin. However, a friend has mentioned that when she did grease the tin, the cake just dropped out of the tin when she inverted it to cool and when she didn't cool it upside down but removed it instantly from the cake tin, the cake flopped & lost its airyness.
I've just tried partially oiling the tin (ie. I oiled the funnel in the centre & a little bit of the base of the funnel to make it easier to get out... )... Some think that the tin should not be greased at all just so that the cake can work its way up the surface & also something for the cake to stick too when placed upside down to cool...
1. Using a bit of olive oil spray, grease Chiffon cake tin - just the funnel & base of funnel (alternatively: use normal cake tin but line with baking paper - paper must rise higher than cake tin, as this cake will rise high).
2. Mix all ingredients in Bowl A (egg yolk mixture) using a spoon or fork. Make sure it has been mixed well! Then set aside.
3. Using a cake beater, whisk ingredients in Bowl B (egg white mixture) until white, stiff & glossy. Do a test: put bowl of beaten egg white upside down, if correct consistency, nothing moves, egg white remains in bowl. If as you're putting bowl upside down, egg white moves, it has not been beaten enough.
4. Take 1 spoonful of egg white & mix into the egg yolk mixture to thin the egg yolk mixture slightly.
5. SLOWLY fold egg yolk mixture INTO egg white mixture.
6. Pour mixture into Chiffon Cake Tin & smooth top of cake.
7. Bake at 150Celsius for 1 hr or till skewer comes out clean.
8. Cool cake in tin upside down until completely cool before removing from tin.
Instead of 2 liquid oz = 1/2 tsp pandan paste & coconut milk, try:
(a) 2oz = Lemon Rind, a few squeezes of lemon juice & make up the rest of the weight with milk (separately otherwise milk may curdle) - then pour separately into egg yolk mixture.
(b) 2 liquid oz Orange juice (1 Large orange was sufficient for me) plus rind of 1 orange - my MIL's favourite - Orange Chiffon Cake - she was over the moon when I did this for her birthday... :-) Will post in a different posting eventually I'm sure! :-D
(c) Add 25g black sesame seed powder to a liquid measuring cup, then pour & mix in low fat soy milk up to the 2 liquid oz level.
(d) Add 40g (1/3 cup + 1 tbsp) unsweetened cocoa to a liquid measureing cup, then pour & mix approx 80ml (1/3 cup) hot water up to the 2 liquid oz level.
Yum yum... enjoy!! :-D