Neapolitan Chiffon Cake

Ingredients
Egg Yolks Ingredients
5 large egg yolks
30 g castor sugar
60 ml corn oil
80 ml unsweetened fresh soy milk
120 g cake flour
1/2 tsp baking powder

Meringue
5 egg whites
50 g castor sugar
1/2 tsp cream of tartar

Colours
11/2 tbsp milo powder (sieve) dissolved  1 tbsp warm water
1/2 tsp pandan paste
1 tbsp fresh pandan juice

Method
1) In a mixing bowl, whisk egg yolk and sugar till well combined. Add in oil and soy milk, mix till incorporated.
2) Add in the flour and whisk till well combined.
3) In another mixing bowl, whisk egg white till frothy, add in cream of tartar, 1/4 of the sugar and whisk till incorporate and gradually add in the rest of the sugar and whisk till hard peak.
4)  Fold in 1/3 of the meringue to the yolk mixture and gently fold till well incorporate.
5) Pour the mixed batter into the remaining egg whites and fold gently till well combined and no white stripe are seen.
6) Divide the batter into 3 equal portions, Mix pandan and milo paste respectively for green and milo flavours. Keep one portion plain.
7) Fill the 21 cm chiffon mould with green on one side, milo on one side and plain batter on one side. Tap lightly on table top a few times to release air bubbles.
8) Bake in pre heated oven 165 C  45 minutes, once cooked remove from oven and invert immediately and leave to cool.
9) Remove from mould when it is cold.

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Roselle Yuzu Chiffon Cake

Ingredients

Yolk Mixtures
5 egg yolk (large)
30 g castor sugar
1 tbsp honey
120 g cake flour
1/4 tsp salt
1 tsp baking powder
(sieve flour with salt and baking powder 2-3 times)
70 ml corn oil

80 ml Yuzu juice (Blend with roselle petals)
4 pods roselle (remove the petals)
1 tsp rose essence

Meringue

1/2 tsp cream of tar tar
5 egg whites
60 c/sugar

Method
1) Whisk egg yolks and sugar till light and creamy, add oil and continue beating. Add in blended roselle Yuzu juice, rose essence, honey and mix evenly. Finally add in flour and just combine.
2) In a clean mixing bowl, whisk egg white till foamy, add in cream of tartar and whisk till soft peak, gradually add in sugar and whisk till stiff peak forms.
3) Mix 1/3 of the meringue to yolk mixture and fold it in. Gently fold in the remaining meringue into batter until well mixed and no white streaks remain.
4) Pour batter into 21cm tube pan (UNGREASED) and bake at 165 – 170 C for 40-45 minutes..
5) Invert and cool completely before removing the cake.

If you are sharing this recipe, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog and claimed as your recipe! Thank you.

如果您要分享此食谱，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！