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

Steamed Chicken with Cordycep Flowers

  This dish of steamed chicken with slightly chewy and crunchy cordycep flowers (scientific name Cordyceps Militaris), also known as   虫草花   is delicious with added aroma from the Shaoxing wine and sesame oil.  This dish can also be served as confinement food and I have posted a Cordycep flower chicken soup quite a while back.  You can check it out 'here' . Steamed Chicken with Cordycep Flowers Ingredients 450 gm chicken, cut into bite sizes 8 gm Cordycep flowers 3 thin slices of ginger, cut into strips 10 red dates, deseeded 15 wolfberries (to sprinkle after chicken is cooked) 1.1/2 Tbsp Shaoxing wine 1.1/2 Tbsp sesame oil 1.1/2 Tbsp light soya sauce 1.1/2 Tbsp cornflour 1/2 Tbsp oyster sauce 2 Tbsp water Method Marinate the chicken with wine, light soya sauce, sesame oil, cornflour and oyster sauce for a few hours or overnight. Wash and rinse the cordycep flowers and red dates. Mix into the marinated chicken, add in water and steam chicken on hight heat f...
Post a Comment
Read more

Choc-chip raisin tea bread

This choc-chip tea bread is not too sweet and is suitable for tea as the name suggests.  Added in some orange rind for more flavour, not forgetting the walnuts that made it nutty .... munch, munch!
21 comments
Read on for the Recipe

Bunga Telang ~ Blue-pea Flower Snow Skin Mooncakes ~ 2013

For a change, I tried  using a premix to make these Snow skin mooncakes and for colour opted to go natural and use the Bunga Telang or Blue-pea flower.   Indeed the purple colour from the flowers was very distinct on its own but once mixed with the flour, I was rather disappointed. It turned out to be blue instead of purple.  Well, the consolation is that the colour is natural.   Taste wise, I would still prefer to make the Snow skin from scratch rather than use a premix. Recipe for Bunga Telang ~ Blue-pea Flower Snow Skin Mooncakes Ingredients 250 gm of QQ Snow mooncake premix (1 packet is 500 gm)  14 gm shortening Bunga Telang/Blue pea flower 220 ml water Pandan and Lotus mooncake paste 25 gm melon seeds, lightly toasted to be mixed into the paste Method ( as per instructions on the packet ) Wash the Bunga Telang and boil with 220 ml water, once boiled, discard the flowers and ...
44 comments
Read more