Caramel Chiffon Cake
My kitchen smells with caramel fragrant while baking. Just can't wait to have it sliced once the cake has cooled down.
Ingredients
Caramel syrup
- 40 g caster sugar
- 1 tbsp water
- 40 g hot water
Chiffon cake
- 45 g corn oil
- 60 g caramel syrup
- 65 g cake flour or plain flour
- 4 egg yolks - 65g egg with shell
Meringue
- 4 egg whites
- 35 g caster sugar
Instructions
- Caramel syrup - add caster sugar in a pot with 1 tablespoon water. Let sugar and water dissolved under medium heat, then turn to low heat. Do not stir the sugar and wait until its melted and mixture is golden colour and slightly thickened (must keep an eye on the the boiling syrup, will get burnt if over boiled), off heat.
- Slowly pour in hot water from the sides of the pot. Must be very careful at this step as the syrup is bubbling hot. Stir well the syrup and pour into a small bowl to get 60g caramel syrup. set aside to cool.
- Chiffon cake - Combine caramel syrup and oil together with a hand whisk. Then sieve flour and mix well and lastly add in yolks, mix well again.
- Make meringue - Whisk egg whites to foamy, add sugar in 3 separate round and whisk to peak forms.
- Fold ⅓ of egg whites into the batter with a rubber spatula. Then pour in the remaining egg whites, gently fold the mixture until just combined.
- Pour batter in a 7 inch removable base cake pan or tube pan (no need to grease or line pan) and bake in lower second rack with a bowl of water (the cake will become more tender and moist, also easier to remove the cake from mould ) in the preheated oven at 150 degrees for about 45-50 minutes.
- When cake is done, remove from oven and turn the pan over. Remove the cake from pan after cooling. Dust with some snow powder on top of the cake if preferred.
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!