I have to apologize for my absent as I am still trying hard to adapt myself to my new working environment. Well I guess its actually not easy for me to get used to my new working environment just yet . LOL.... Never mind , lets get back to my chiffon cake. To be very honest , this is actually my first time baking a chiffon cake. I have never own any angel cake pan before. As such I have to actually wait for my lazy ass to move so that I can buy myself a nice angel cake pan . And finally ........ tada.......
Cinnamon Nut Chiffon Cake [ recipe adapted from Alex Goh recipe book Fruit Cakes ]
4 egg yolks [ use large egg ]
1/4 tsp Salt
60g Vegetable Oil
90g Superfine Flour
1tsp Ground Cinnamon [ Original recipe calls for 1/2 tsp ]
25g Ground Almond / Ground Hazelnut
1/2 tsp Baking Powder
for Meringue :
4 egg whites [ use large eggs ]
65g Sugar [ Original recipe calls for 100g ]
1/8 tsp Cream of tartar
60g Chopped Mix Nut of your choice [ I use almond nibs ]
1/ Pre heat oven at 170C .Using a hand whisk, mix egg yolks, sugar, salt, vegetable oil and milk in a large mixing bowl until well blended . Add in superfine flour , baking powder, ground cinnamon and ground almond into egg mixture. Mix until well combine.
2/ In an electric mixer , beat egg whites on high speed until foamy. Add in cream of tartar and sugar . Continue beating until stiff peak form
3/ Scoop 1/4 of the meringue and mix with egg yolk mixture until well combine. Fold in the remainder meringue till well combine
4/ Add in chopped mix nuts . Mix well.
5/ Pour batter into 22 cm angel cake pan and sprinkle with some chopped nuts on top [ optional ]
6/ Bake at pre heated oven for 40 minutes at 170C
7/ Invert cake on wire rack immediately after taking out from the oven. Leave aside to cool on a rack .
8/ Unmold cake from pan after cool .
Enjoy your Chiffon Cake yeah !!!
I am linking this post to Recipe Box 1 hosted by Bizzy Bakes