Skip to main content

Biscoff Chiffon Cake


I made this chiffon cake with Lotus Biscoff cookies which is Europe's favourite cookie served with coffee.  These cookies have a unique taste and refined flavour which stems from the sugar's caramelization during the baking process with a hint of spices.  This is not a sponsored post but I just  feel that these cookies will work just as good as Oreo cookies in this recipe and I'm not disappointed at all!




Biscoff Chiffon Cake  (adapted from  'here'  )

Ingredients (A)
  • 5 egg yolks
  • 58 gm sugar
  • 75 ml oil
  • 1/4 tsp salt
  • 129 gm plain flour
  • 1 tsp baking powder
  • 92 ml milk
  • 1/2 tsp vanilla
  • 50 gm Biscoff cookies (crushed coarsely)
(B)
  • 5 egg whites
  • 1/2 tsp cream of tartar
  • 58 gm sugar
Method
  1. Sift flour with baking powder, salt, set aside.
  2. Using a handheld mixer, beat egg yolks and sugar, then add in oil, milk, vanilla and beat till well incorporated.
  3. Add in sifted flour, mix well.  Add in the crushed Biscoff cookies, mix well and set aside.
  4. In a clean mixing bowl, beat the egg whites till frothy, sprinkle on the cream of tartar, beat till foamy and slowly add in the sugar in three batches.
  5. Beat till stiff peaks form but not dry.
  6. Fold 1/3 egg  whites into the egg yolk mixture, mix well and fold in the remaining meringue.
  7. Gently pour the batter into an ungreased 23 cm chiffon cake pan.  Bang the pan once to remove air bubbles.
  8. Bake in a preheated oven @ 170 deg. C for 50 to 55 mins. till golden brown.  Test with a skewer till it comes out clean.
  9. Immediately invert the cake onto a wire rack and let it cool completely before unmoulding by hand.



Labels:

Comments

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

Pumpkin Carrot Cake

I have never tried baking cakes with raw pumpkin and was glad when Amy Beh shared a recipe for Pumpkin Carrot Cake.  The moist cake tasted good, the sweet pumpkin blended well with the slightly sourish cranberries.  I have reduced the sugar somewhat and tweaked the method too.  I'll be baking this again for the Chinese New Year.  This cake was an instant hit with my family ....... Try it!
25 comments
Read on for the Recipe

Kuih Bangkit ~ CNY 2010

I recently made this Chinese New Year cookie, 'Kuih Bangkit' for my daughter to  bring back to Melbourne. As Chinese New Year is barely a month away, thought it best to post it now, perhaps you may like to try it out.  These cookies are not too sweet,  with a tinge of pandan fragrance coupled with a sweet taste of coconut ...... yummy.  They do keep well if they're thoroughly baked and they melt in the mouth!
45 comments
Read on for the Recipe