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)
Caster sugar 70g
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.