Bak Kwa Chiffon Cake
Soft light chiffon cake tasted good with the bak kwa bits and it was superb served with a cup of hot coffee or tea.
Ingredients
- 4 egg yolks - use large eggs
- 70 g caster sugar
- 50 ml fresh milk
- 50 ml corn oil
- 50 g cake flour or plain flour
- 2 tbsp corn flour (starch)
- 1/2 tsp vanilla extract
- 50 g bak kwa - blend to bits
Meringue
- 4 egg whites
- 1/8 tsp salt
- 50 g caster sugar
Instructions
- Preheat oven temperature to 160 deg C. Sift cake flour and corn flour into a bowl, mix well and set aside.
- Combine egg yolks and sugar in another bowl, mix well with a hand whisk. Add milk and vanilla extract, mix well followed by corn oil and blend well. Sift in flour mixture the second time into the egg mixture and stir well. Lastly add in 3 tablespoons bak kwa bits, stir well again.
- Make meringue - Beat egg whites and salt until foamy. Add sugar in 3 separate rounds beat until egg whites are glossy, with stiff peaks.
- Fold ⅓ of egg whites into the yolk mixture with a rubber spatula. Then pour in the remaining egg whites, gently fold the mixture until just combined.
- Pour into a 7 inch (18cm) chiffon pan. Bake in preheated oven for about 40 minutes.
- Invert the cake pan immediately on a wire rack to cool completely before removing the cake from pan.
- Spread some mayonnaise on top of cake and sprinkle remaining bak kwa bits over it before serving.
Notes
Please keep in mind that all oven temperatures and baking time varies.
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