Black Glutinous Chiffon Cake
Ingredients
4 Egg yolks
20 grams Sugar
1/4 teaspoon Salt
50 grams Coconut cream (Kara brand)
2 tablespoons Corn oil
30 grams Plain flour
55 grams Black Glutinous rice flour
1/4 teaspoon DA Baking powder
4 Egg whites
1/4 teaspoon Cream of tartar
50 grams Sugar
Preparation
1
Sift plain flour, black glutinous rice flour and DA baking powder together and set aside.
2
Whisk egg yolks, salt and sugar together until sugar dissolved.
3
Mix corn oil and coconut together till combined and add to the egg yolks mixture, mix well and add flour ingredients into it and stir batter until smooth.
4
Whisk egg whites and cream of tartar till frothy. Gradually add in the 50g sugar and whisk till peak form.
5
Lower speed and slowly pour the egg yolks mixture into it. Stop machine and use a rubber spatula to fold mixture until well combined.
6
Pour batter into two mini moulds.
7
Bake at preheated oven at 160C for 25 mins and 150C for another 15 minutes.
8
Then switch temperature to lower grill and bake chiffon cake for another 5 minutes.
9
Remove chiffon cake from oven, invert mould onto table.
10
Allow the cake to cool completely before removing the cake from the mould.
.
Yield:
6.0
Added:
Monday, August 9, 2010 - 2:08am
