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.
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