Skip to main content

Black currant Chiffon Cake



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

Ingredients
(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

Method
  1. Mix the black currant jam with hot water, stir till fully dissolved.  Leave to cool.
  2. Sift the flour with baking powder, set aside.
  3. Cream the egg yolks, sugar, salt and oil till creamy.
  4. 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.
  5. Mix in the sifted flour thoroughly with the whisk.
  6. Sprinkle in the cream of tartar onto the egg whites and beat till foamy.
  7. Add in the sugar in 2 or 3 batches and beat till stiff but not dry. 
  8. Pour half the egg white mixture into the flour mixture, mix thoroughly till well combined.
  9. Mix in the balance of egg white and mix till no traces of egg white is visible.
  10. Pour batter into an ungreased 23 cm chiffon cake pan.  Bang the pan a little to release any air bubbles.
  11. 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.
  12. 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 !

Comments

  1. Another beautiful chiffon creation, I still love your purple sweet potato one though:D

    ReplyDelete
    Replies
    1. Thank you Jeannie. Yes the purple sweet potato one is a real stunner.

      Delete
  2. Cheah, I love that colour, looks pretty and soft. Perhaps I can add some strawberry jam too :)

    ReplyDelete
    Replies
    1. Yes, then you can come up with strawberry chiffon cake.

      Delete
  3. I like this recipe because it uses both whites and yolks. I'm gonna do this , once I get my hands on a chiffon pan.

    ReplyDelete
    Replies
    1. A chiffon cake pan is a good investment and you'll have no regrets.

      Delete
  4. Since I starting blogging, I have been trying out new recipes and didn't have enough time opportunity to bake my usual fav chiffon cakes. Seeing your perfectly baked chiffon cake reminds me that I should bake some soon. My to-bake list has been too long to handle...*sign*

    ReplyDelete
    Replies
    1. You're right, I too have a long bake-list which is never ending!

      Delete
  5. It is nice that it uses both the whites and yolks. It looks like such a light and airy cake.

    ReplyDelete
  6. I noticed that there is no oil used in this recipe. Is that correct? Thanks.

    ReplyDelete
    Replies
    1. Ooops, thanks for the alert.... have edited the recipe, it's 6.1/4 Tbsp corn/canola oil.

      Delete
  7. This cake looks delicious and suit for breakfast and tea time.

    ReplyDelete
  8. Cheah, I am using Google Chrome but still can see your B clearly. whoa, long time never make chiffon cake already. Must make one soon but before that have to plan for hubby's B-cake. I am planning to celebrate it this weekend. lol.
    Hope you're going to have a great time.
    Kristy
    p/s thanks for visiting.

    ReplyDelete
    Replies
    1. But if you use IE, then the B is not so defined. It was nice meeting up with you, Kristy. Hope to see you in Ipoh one of these days.

      Delete
  9. very nice hue of the purple you got here!

    ReplyDelete
  10. Perfect airy and light texture. Haven't baked chiffon in a while..miss it.

    ReplyDelete
    Replies
    1. Hope to see your chiffon cake recipes soon, Angie!

      Delete
  11. I love chiffon cakes, and although the old favorites are good (pandan, orange, coffee), I am also enticed by all the creative new flavors! I have tried the cranberry and also strawberry, but your blackcurrant sounds intriguing to me also!:D

    ReplyDelete
    Replies
    1. Thanks for dropping by. Yes, I'm game to try out new flavours any time!

      Delete

Post a Comment

Thanks for dropping by. Please click on 'Anonymous' if you do not have a blog but do leave your name after the comment because I would like to know who you are.

Popular posts from this blog

Durian Butter Cake ~ 榴莲牛油蛋糕

  It's the durian season again and I'm sharing with you a simple yet fragrant Durian Butter Cake.  This recipe does not use the traditional butter totally, in fact there is oil too.  Liquid oil tends to make the cake softer and stays moist longer as it does not solidify at room temperature.  This cake is soft and moist with a tinge of durian flavour and aroma.  A breakfast or Tea time snack for those who love durian. Durian Butter Cake ~  榴莲牛油蛋糕 Ingredients 150 gm unsalted butter 190 gm plain flour 2 tsp baking powder 30 ml vegetable oil 85 gm caster sugar 3 'L' eggs 130 gm pureed durian flesh 4 Tbsp milk a pinch of salt 1/4 teaspoon vanilla Method Sift flour with baking powder and salt.  Set aside. Beat butter with sugar till well blended, add in oil and continue beating till pale and fluffy. Add in eggs one at a time, mix well. Add in pureed durian flesh, mix till well incorporated. Sift in again the sifted flour in 2 batches, alternating with the milk.  Fold in till

Herbal Jelly ~ Gui Ling Gao

H erbal Jelly ~ Gui Ling Ga o literally translated means 'Tortoise Jelly' is one of my family's favourite desserts.  It's much more economical to prepare this at home for you'll need to fork out between Rm 9 to Rm 11 for a bowl of this cooling dessert in any of those herbal tea outlets.  This soothing jelly, served chilled, is supposed to be able to help reduce our body heat, helps to get rid of toxins and is believed to be good for the skin thus culminating a healthier complexion.

Chicken Floss Cake ~ 鸡肉松蛋糕

It's normal to find buns coated with meat floss in any bakery, but yet to find a meat floss coated piece of cake.  I saw this Chicken Floss Cake on youtube and was eager to give this a shot.  The recipe is quite similar to a chiffon cake and I was curious to find out the taste which should be slightly sweetish and saltish.  Wouldn't it be weird, I wonder.  But it turned out that the taste is rather unique with a light and soft texture and my family members gave me a thumbs up and asked for more! Chicken Floss Cake ~  鸡肉松蛋糕           Ingredients (A) 4 egg yolks 40 ml oil 50 ml milk 65 gm plain flour, sifted Chicken floss White sesame seeds Chopped spring onions (optional) a pinch of salt (B)  4 egg whites        40 gm caster sugar Method In a bowl, beat egg yolks, add in oil, mix well, then add in milk. Mix in sifted flour till well combined. In another clean bowl, beat egg whites till frothy, then add in sugar in 2 batches and beat til