This is my first time baking a chiffon cake without any fats [oil]. The cake rose beautifully and of course there are cracks, perhaps I have used a wrong size [18 cm] chiffon pan. The recipe calls for a 22 cm pan. Anyway, this chiffon cake is very spongy, soft and moist. It's worth baking this if you are trying to cut down on fats in your diet, hehehe!
original recipe from Yum Yum Magazine No. 81
[makes 14 pieces]
5 egg yolks [used large eggs]
70 gm cake flour sifted with 1/4 tsp baking soda
30 gm cocoa powder mix with 100 ml hot water until dissolve
- Whisk egg yolks with cocoa mixture and flour until well combined and smooth. Set aside while you whisk the egg white. Preheat oven at 180 degrees C.
5 egg white
80 gm sugar
1/4 tsp cream of tartar
- Whisk egg white until frothy then add in cream of tartar. Continue whisking until foamy then gradually add in sugar. Whisk until stiff peaks formed.
- Fold in 1/3 portion of meringue into egg yolk mixture. Mix until well incorporated. Then fold mixture into balance meringue, Mix well.
- Pour batter into 9" tube pan. Shake a little and tap pan on table top several times to release trapped air .
- Bake in preheated oven at 180 degrees C for 35-40 minutes.
- Invert pan immediately after baking to cool cake.
- Use a thin spatula to run around the pan.
- Remove cake from pan, then use a serrated knife to slice cake before serving.
Notes: Visit this site for its Nutritional Facts [here]
I'm linking this post to Cook Your Books Event #6
hosted by Joyce of Kitchen Flavours
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