Skip to main content
logo
Food Advertising by

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.



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

Country style steam chicken

This is one simple recipe of  steamed chicken dish which I'm sure many bloggers have blogged before.  Tasty yet easy and quick to prepare, this dish pairs very well with steamy hot white rice.

Peach Resin Snow Fungus Dessert ~ 桃胶雪耳糖水

The scientific name for Peach resin is Prunus Persica which is resin secreted from the Peach tree and form like crystals which are stuck to the tree.  Originated from China, the composition of peach resin is collagen, amino acids.  The rich collagen helps to improve the complexion, nourishes and helps to prevent dryness of the skin.  It also helps to improve bowel movement.  In short, this is an inexpensive substitute to the highly expensive birds nest.



Peach Resin Snow Fungus Dessert  ~    桃胶雪耳糖水

Ingredients 50 gm Peach resin20 gm snow fungus30 gm dried longan30 gm seedless red dates2 lt water100 gm rock sugar(I used 150 gm organic cane sugar) or to taste6 Pandan leaves, knottedMethod Soak the peach resin in a lot of water for 12 hours or preferably overnight.  The peach resin will expand to about 8 to 10 times after soaking.   Remove the impurities and rinse the jelly like peach resin, let drain on a sieve, set aside.Soak the snow fungus for a few hours and remove the hard stem, snip i…

Steamed egg with minced pork ~ 猪肉蒸水蛋

This is a super comforting home-cooked dish which requires only a few ingredients.   An easy to go recipe, I added minced pork to give the dish more volume.   Kids as well as adults will love the silken smooth egg interspersed with bits of juicy meat.   Great to serve over hot rice!




Steamed egg with minced pork  ~   猪肉蒸水蛋
Ingredients

150 gm minced pork2 chicken eggs -  100 ml without shell150 ml boiled, cooled water  (Ratio is 1:1.5)1/4 tsp saltsesame oil, pepperlight soya sauce to tasteMethod Season the minced pork with some salt.Whisk the eggs with water, strain it onto a plate.Mix in the seasoned minced pork.  Remove any air bubbles.When the water in the steamer is boiling, place the plate of eggs onto the steamer plate, close lid and turn the heat to the lowest.Steam for about 14 to 15 mins., check after 5 mins.  Jiggle the plate, if centre is wobbly, it's done.Remove from steamer, garnish with some spring onions, light soya sauce, sesame oil and a dash of pepper.