It's been a rather busy weeks for me, finally get the time to post something that's been sitting behind for more than two weeks. Another great chiffon cake by 福田淳子. The simple taste of this cake is similar to a vanilla chiffon but this one with a hint of nutty and burnt taste in it as the butter used in the recipe was being boiled till it turned brown, therefore the tint of burnt taste is in this cake. As usual, all her recipes churn out great chiffon cakes!
Ingredients: (17cm chiffon tin)
Butter 50g
Yolk 3
Caster sugar 70g
Water 50ml
Top flour 65g
Almond powder 30g
Baking Powder 1/2 tsp
Egg white 5
Method:
1. Boil butter in a thick sauce pan till it turns brown .
2. Mix yolks, 1/3 of the sugar in a bowl and stir till well combined. Pour in cool butter and mix well. Sift in all flours and mix well.
3. Whisk all egg whites will foamy, and slowly add in the rest of the sugar. Whisk till stiff and mix 1/3 of the white to yolk batter and mix well.
4. Fold in the rest of the white using plastic spatula. Pour in the tin and bake in pre heated 180'c for 30 minutes. Invert the cake tin after it's baked, and let the cake cool completely.
12 comments:
这好特别,有用牛油的哩:)
Oh, really special when chiffon contains butter? Thanks for sharing.
yummy! I love chiffon cakes. Gonna try this one day!
Your chiffon looks so cottony soft and fluffy, yum yum Have a nice evening.
Hi. What is almond powder? Is it ground almond?
Thanks
Michelle
Thanks gals!! Do Give it a try....
Michelle,
Almond powder is ground almond. :)
hi, what do you mean by bowl butter? put into a bowl over fire?
Joselphine
Joselphine,
Sorry it was a typo... Thanks for asking. Ot should be boil, not bowl.
Thanks, by the way, when recipes ask for mix...does it mean just mix wif a spoon?
Joselphine
nice fluffy pillowy soft chiffon cake! :)
Jo, usually when mixing chiffon yolk batter. we use a hand whisk.
Thanks！Will try it if i can!
Joselphine
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