Black currant chiffon cake was what I made recently .......yes, with black currant jam. Being my first attempt at making a chiffon cake with jam, I was initially worried about the end result, whether the cake will collapse, etc. So I kept a close watch on the baking process and constantly checked on the progress during baking. I heaved a big sigh of relief when I saw it rose beautifully in the oven and more pleased when it didn't collapse at the sides upon inverting!
Recipe for Black currant Chiffon Cake
(A) 5 egg yolks
1/4 tsp salt
30 gm sugar
6.1/4 Tbsp corn/canola oil
(B) 100 gm black currant jam
5 Tbsp boiling water
(C) 150 gm superfine flour
1.1/4 tsp baking powder
(D) 5 egg whites
50 gm caster/vanilla sugar
1/2 + 1/8 tsp cream of tartar
- Mix the black currant jam with hot water, stir till fully dissolved. Leave to cool.
- Sift the flour with baking powder, set aside.
- Cream the egg yolks, sugar, salt and oil till creamy.
- Add in the jam mixture into the egg yolk mixture, mix thoroughly with a balloon whisk, scraping from the bottom and sides of the mixing bowl.
- Mix in the sifted flour thoroughly with the whisk.
- Sprinkle in the cream of tartar onto the egg whites and beat till foamy.
- Add in the sugar in 2 or 3 batches and beat till stiff but not dry.
- Pour half the egg white mixture into the flour mixture, mix thoroughly till well combined.
- Mix in the balance of egg white and mix till no traces of egg white is visible.
- Pour batter into an ungreased 23 cm chiffon cake pan. Bang the pan a little to release any air bubbles.
- Place on the lower rack of the oven and bake in a preheated oven @ 180 deg C for 15 mins., lower the temperature to 175 deg C and bake for a further 20 mins. till golden brown. Test with a skewer till it comes out clean.
- Invert cake immediately onto a wire rack to cool. Once cooled, loose the cake with a thin knife and unmould to cool completely.
I'm linking this post to Bizzy Bakes !