Skip to main content

Avocado Chiffon Cake ~ 鳄梨戚風蛋糕


This is a soft, moist and fluffy chiffon cake with a slight hint of creamy avocado.   No oil is used in this recipe as the avocado is already creamy by itself.  Great to serve with a hot cup of coffee or tea for breakfast or just to snack on.









Avocado Chiffon Cake  ~   鳄梨戚風蛋糕    

Ingredients

(A)  5 large egg yolks
       1/2 cup avocado juice
       128 gm plain flour
       2 tsp  baking powder

(B)  5 large egg whites
       1/2 tsp cream of tartar
       75 gm caster sugar

Method
  1. Blend 1 medium size ripe avocado with 1/2 cup water or more.  Strain to get 1/2 cup juice.
  2. Separate the egg yolks from the egg whites.
  3. Add in the strained avocado juice into the egg yolks, mix well with a ball whisk.
  4. Sift in the flour with the baking powder into the egg yolk mixture, mix till smooth.
  5. Sprinkle the cream of tartar into the egg whites, beat on low till foamy.  Add in the sugar in three batches and beat till soft peaks form, but not dry.
  6. Add in 1/3 meringue into the egg mixture, fold in with a ball whisk, continue with the remaining meringue and mix thoroughly.
  7. Lightly tap the bowl on the work top to dispel any air pockets.  
  8. Pour the batter into an ungreased 23 cm chiffon cake pan, level the surface and lightly tap the pan again.
  9. Bake in a preheated oven @ 150 deg. C for 50 to 60 mins.  Test with a skewer till it comes out clean.
  10. Immediately invert the cake and let cool completely before unmoulding by hand.





Labels:

Comments

  1. ann lowNovember 7, 2016 at 10:33 PM

    Cheah, I've never baked cake with avocado. This avocado chiffon cake looks so soft and delicious. Bookmarked!

    ReplyDelete
  2. AnonymousNovember 15, 2016 at 7:15 AM

    Hi just curious. I've noticed it's only 75 grams of sugar on the recipe. Does the avocado also add some sweetness? I would like to try making this recipe. Thanks xx Hetty.

    ReplyDelete
    Replies
    1. Sokehah cheahNovember 15, 2016 at 11:26 AM

      For chiffon cakes, the sugar content is not as much as for plain cakes. The avocado does not add sweetness to the cake but you can get a bit of creamy taste in the cake.

      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

Char Siew Pau ~ 蒸叉烧包

I have been itching to try out a Pau recipe and vaguely remember that I did make it once, long, long ago.  So I  got hold of my old file of recipes and finally managed to retrieve it.  I did it recently and must say that I'm satisfied with the result.  The texture of the Pau was soft and a bit chewy, wholesome and filling too.  Naturally, they didn't look so nice and round like the ones sold in the dim sum restaurants, but nonetheless I think homemade ones can be just as delectable as well.
58 comments
Read on for the Recipe

Chestnut Chiffon Cake

I made this Chestnut Chiffon Cake after reading the post from Honey Bee Sweets blog but mine is devoid of any 'make up' and is a plain Jane.  Nevertheless, the texture of this chiffon is soft, moist and fluffy and I can indulge more on this cake as it's so light and can hardly fill my tummy even after devouring 3 slices :) Recipe for Chestnut Chiffon Cake (adapted from ' here' ) Ingredients (A) 4 egg yolks 70 ml water 70ml vegetable oil 125 gm chestnut )  Puree 40 ml milk          ) 100 gm superfine flour (B) 4 egg whites 80 gm caster sugar Method In a blender puree the chestnuts with the milk, set aside. In a mixing bowl, add egg yolks, water, oil and mix well.  Add chestnut puree and mix well. Sift in the flour, mix till free of lumps. Beat egg whites, gradually add sugar and beat till soft peaks form but not dry. Add egg whites into egg yolk mixture in 3 portions. ...
31 comments
Read more

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.
22 comments
Read on for the Recipe