Scorching Butter Chiffon

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


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.  


鲸鱼蓝蓝蓝 said…
Hankerie said…
Oh, really special when chiffon contains butter? Thanks for sharing.
茵茵 said…
yummy! I love chiffon cakes. Gonna try this one day!
Amelia said…
Your chiffon looks so cottony soft and fluffy, yum yum Have a nice evening.
Anonymous said…
Hi. What is almond powder? Is it ground almond?

Cosy Bake said…
Thanks gals!! Do Give it a try....


Almond powder is ground almond. :)
Anonymous said…
hi, what do you mean by bowl butter? put into a bowl over fire?

Cosy Bake said…

Sorry it was a typo... Thanks for asking. Ot should be boil, not bowl.
Anonymous said…
Thanks, by the way, when recipes ask for mix...does it mean just mix wif a spoon?

Alice said…
nice fluffy pillowy soft chiffon cake! :)
Cosy Bake said…
Jo, usually when mixing chiffon yolk batter. we use a hand whisk.
Anonymous said…
Thanks!Will try it if i can!


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