Zebra Chiffon Cake
Light and fluffy ~ incredibly airy like eating a 'cloud'
Ingredients
- 4 egg yolks - used 65g egg
- 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
- 1 tbsp purple sweet potato flour (sifted) - or use cocoa powder/matcha powder
Meringue
- 4 egg whites
- 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.
- Make meringue - Beat egg whites and a pinch of salt until foamy. Add sugar in 3 separate rounds beat until egg whites are glossy, with stiff peaks. Fold egg whites into egg yolk batter in 3 batches.
- Take out 1/4 of the batter (about 160g) into another bowl and gently fold in purple sweet potato powder with a rubber spatula.
- Spoon 2 heapful tablespoons of the plain batter into the centre of the 7 inch removable cake pan (do not grease the pan). Then 1 heapful tablespoon of the purple sweet potato batter on top. Continue doing this until all the mixture has been used.
- Bake in lower second rack of preheated oven for about 55 - 60 minutes. Invert cake immediately on a wire rack to cool completely before unmoulding
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