As I still have some leftover haw flakes which I bought for the Chinese New Year holidays, I think a better way is to use it for a chiffon cake. This Haw Flakes Chiffon Cake is not only pillowy soft and airy, it also paired with a sweet and tangy taste of the haw flakes crumbs perfectly. Certainly do with more helpings, with a cup of hot coffee.
If you’re new to my blog and would like to receive new post update and never miss a recipe, please subscribe with your email address at follow.it (the subscribe box is at the sidebar or click at the following >> Anncoo Journal below the recipe). ~~ Thank you!
Haw Flakes Chiffon Cake
This Haw Flakes Chiffon Cake is not only pillowy soft and airy, it also paired with a sweet and tangy taste of the haw flakes crumbs perfectly.
Ingredients
- 4 egg yolks - 65g with shell
- 50 g fresh milk
- 50 g corn oil
- 1 tsp lemon juice
- 60 g cake flour or plain flour
- 1 tbsp corn starch
- 70 g haw flakes - blend to fine
Meringue
- 4 egg whites
- 1/2 tsp lemon juice
- 70 g caster sugar
Instructions
- Combine oil and milk together, blend well to emulsified stage. Then add lemon juice and stir well.
- Sieve cake flour and corn starch together into step 1 together with haw flake crumbs. Stir well mixture to a thick batter. Add egg yolks, mix well and set aside.
- Make meringue - Beat egg whites and lemon juice until foamy. Add sugar mixture in 3 separate rounds beat until egg whites are glossy, with stiff peaks.
- Fold 1/3 of meringue into egg yolk batter, mix well to smooth. Then pour it back to the remaining meringue and fold well with hand whisk or a rubber spatula.
- Pour batter into a 7 inch round removable base pan. Gently drop pan twice on table top to release air bubbles.
- Bake in lower second rack with a bowl of water (so that the cake will become more tender and moist ) in the preheated oven 150 degrees C for about 50-55 minutes.
- When cake is done, remove from oven and turn the pan over to cool down completely.
Notes
Please keep in mind that all oven temperatures and baking time varies.
Tried this recipe? I would love to see it!Mention @ann_journal or tag #ann_journal!
Enjoyed this post? Never miss out on future posts by following >> Anncoo Journal!
- 山楂戚风蛋糕 Haw Flakes Chiffon Cake
- 过了农历新年, 把剩下一的山楂片做了戚风蛋糕. 蛋糕松软绵密, 山楂酸酸甜甜的, 真的很般配!
- 做法:
- 4 个 鸡蛋 （鸡蛋65克一个)
- 50克 牛奶
- 50克 玉米油
- 1茶匙 柠檬汁
- 60克 低筋面粉或中筋面粉
- 1汤匙 玉米淀粉
- 70克 山楂, 模细
- 蛋白霜
- 4个 蛋白
- 1/2茶匙 盐或柠檬汁
- 70克 细砂糖
做法:
- 将玉米油和牛奶搅拌均匀至乳化. 然后加入柠檬汁搅匀.
- 筛入面粉和玉米淀粉, 山楂粉到步骤（1）， 搅匀至浓稠. 加入蛋黄，再搅匀, 备用.
- 蛋白霜 – 蛋白和柠檬汁打致起泡泡，砂糖分3次加入，打致硬性发泡.
- 取出1/3蛋白霜到蛋黄糊里翻拌均匀，然后把蛋糊倒入剩下的蛋白霜中，用蛋抽或刮刀翻拌均匀即可.
- 将面糊倒入戚风烤盘（7寸)。轻轻把气泡敲出.
- 放进预热烤箱摄氏150度下面的第二层，烘烤约50-55分钟。烤盘旁边放一小碗水，这样烤好的蛋糕体会更加的细腻湿润.
- 烤好后的蛋糕从烤箱取出，立即倒扣直到冷却后脱模即可享用.
- 烤箱温度和烘烤时间务必根据自家烤箱来定