Trio-Colour Chiffon Cake
It takes an extra couple of minutes for adding the three colours of batter into the loaf pan and the pillow cake turned out perfect after baking. No shrinkage but light and airy. Just perfect for my afternoon tea!
Ingredients
- 45 g corn oil
- 70 g fresh milk
- 100 g cake flour or plain flour
- 10 g corn starch
- 5 egg yolks - 65g with shell
- 1/2 tbsp cocoa powder, sifted - mix with 1/2 tbsp corn oil
- 1/2 tbsp matcha powder, sifted - mix with 1/2 tbsp corn oil
Meringue
- 5 egg whites
- 1/2 tsp lemon juice
- 100 g caster sugar
- 10 g corn starch
Instructions
- Combine oil and milk together, blend well to emulsified stage.
- Sieve cake flour and corn starch together into step 1. Stir well mixture to a thick batter. Add egg yolks, mix well and set aside.
- Make meringue - combine caster sugar and corn starch together in a cup. 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 a rubber spatula.
- Divide batter into 3 equal portions. Mix about 3 tablespoons of plain batter to matcha paste from one of the bowl , then fold well with the remaining batter. Do the same with the cocoa paste. So you'll get one plain batter, one matcha and one cocoa batter.
- Scoop 3 tablespoons of plain batter into loaf pan 9 x 4 inches, lined baking paper below. Then 3 tablespoons of matcha batter and cocoa powder on top. Repeat the same of the remaining batter until you finish them. Gently drop pan twice on table top to release air bubbles.
- Using a chopstick to draw a straight line in the center of the batter. Then pipe mayonnaise on the center line. The cake will crack following this line when it rises.
- Place loaf pan at the 2nd lower rack of the oven and bake in preheated oven at 150 degrees for about 50-55 minutes.
- Drop the cake on table top a few times to prevent shrinkages. Slanted cake pan on wire rack and leave cake to cool completely. Using a spatula knife to scrape the sides to release the cake from the loaf pan.
Notes
- Please keep in mind that all oven temperatures and baking time varies
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