Sunday, November 28, 2010
Sweet Corn Chiffon Cake
I've been seeing so many chiffon cakes posting for the past 2 weeks, reason being for the submission for
Aspiring Bakers#1 event- Chiffon Cake hosted by small small baker. It's so inspiring looking at the varieties of the chiffon cakes; they have sweet potato, prickly pear, beetroot, dulce de leche and many many more. All these seems so interesting and i cant wait to see the final posting of all these compilations. So me being inspired by all of the aspiring bakers out there are joining in the fun too and what i got here is Sweet Corn Chiffon Cake, sourced from "chiffon cake is done - Kevin Chai". Texture of the cake is really soft , only thing is i find that the taste of sweet corn is not strong enough, i think that's also because i didnt put in the corn essence as in the recipe. I'll be submitting this post for this Aspiring Bakers #1:Chiffon Cake
Egg Yolk Batter
6 egg yolks
50gm caster sugar
60ml cooking oil
250gm canned sweet corn( cream type)
1/2 tsp corn essence
few drops yellow colouring(optional)
120gm plain flour
30gm santan powder
Egg white foam
6 egg whites
1/2 tsp cream of tartar
100gm caster sugar
1. To Make egg yolk batter, combine egg yolks, sugar, oil, sweet corn puree, essence and coloring in a mixing bowl. Fold in flour and santan powder until forms batter.
2.To make egg white foam, beat egg whites and cream of tartar until mixture forms soft peaks. Gradually add in sugar, beating at high speed until frothy and stiff peak forms.
3.Gently fold beaten egg white foam into egg yolk batter until blended
4.Pour batter into ungreased 9in ( 22cm) tube pan. Bake in a preheated oven at 170C for 30-40 minutes or until cooked
5.Remove from oven, invert cake onto table until completely cooled.