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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 !
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Comments

  1. JeannieFebruary 27, 2012 at 1:52 PM

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

    ReplyDelete
    Replies
    1. Sokehah cheahFebruary 28, 2012 at 11:11 PM

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

      Delete
  2. ann lowFebruary 27, 2012 at 3:45 PM

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

    ReplyDelete
    Replies
    1. Sokehah cheahFebruary 28, 2012 at 11:13 PM

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

      Delete
  3. The Experimental CookFebruary 27, 2012 at 5:47 PM

    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. Sokehah cheahFebruary 28, 2012 at 11:14 PM

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

      Delete
  4. ZoeFebruary 28, 2012 at 7:43 AM

    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. Sokehah cheahFebruary 28, 2012 at 11:15 PM

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

      Delete
  5. Chats the Comfy CookFebruary 28, 2012 at 8:40 AM

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

    ReplyDelete
  6. PatriciaFebruary 28, 2012 at 11:31 AM

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

    ReplyDelete
    Replies
    1. Sokehah cheahFebruary 28, 2012 at 11:19 PM

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

      Delete
  7. Jobless GirlFebruary 28, 2012 at 4:06 PM

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

    ReplyDelete
  8. My Little SpaceFebruary 28, 2012 at 5:22 PM

    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. Sokehah cheahFebruary 28, 2012 at 11:22 PM

      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. lenaFebruary 28, 2012 at 9:07 PM

    very nice hue of the purple you got here!

    ReplyDelete
  10. Angie's RecipesFebruary 29, 2012 at 4:02 AM

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

    ReplyDelete
    Replies
    1. Sokehah cheahMarch 3, 2012 at 3:51 PM

      Hope to see your chiffon cake recipes soon, Angie!

      Delete
  11. ChristyFebruary 29, 2012 at 1:45 PM

    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. Sokehah cheahMarch 3, 2012 at 3:52 PM

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

      Delete

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