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

Durian Butter Cake ~ 榴莲牛油蛋糕

  It's the durian season again and I'm sharing with you a simple yet fragrant Durian Butter Cake.  This recipe does not use the traditional butter totally, in fact there is oil too.  Liquid oil tends to make the cake softer and stays moist longer as it does not solidify at room temperature.  This cake is soft and moist with a tinge of durian flavour and aroma.  A breakfast or Tea time snack for those who love durian. Durian Butter Cake ~  榴莲牛油蛋糕 Ingredients 150 gm unsalted butter 190 gm plain flour 2 tsp baking powder 30 ml vegetable oil 85 gm caster sugar 3 'L' eggs 130 gm pureed durian flesh 4 Tbsp milk a pinch of salt 1/4 teaspoon vanilla Method Sift flour with baking powder and salt.  Set aside. Beat butter with sugar till well blended, add in oil and continue beating till pale and fluffy. Add in eggs one at a time, mix well. Add in pureed durian flesh, mix till well incorporated. Sift in again the sifted flour in 2 batches, alternating with the milk.  Fold in till
Post a Comment
Read more

Chicken Floss Cake ~ 鸡肉松蛋糕

It's normal to find buns coated with meat floss in any bakery, but yet to find a meat floss coated piece of cake.  I saw this Chicken Floss Cake on youtube and was eager to give this a shot.  The recipe is quite similar to a chiffon cake and I was curious to find out the taste which should be slightly sweetish and saltish.  Wouldn't it be weird, I wonder.  But it turned out that the taste is rather unique with a light and soft texture and my family members gave me a thumbs up and asked for more! Chicken Floss Cake ~  鸡肉松蛋糕           Ingredients (A) 4 egg yolks 40 ml oil 50 ml milk 65 gm plain flour, sifted Chicken floss White sesame seeds Chopped spring onions (optional) a pinch of salt (B)  4 egg whites        40 gm caster sugar Method In a bowl, beat egg yolks, add in oil, mix well, then add in milk. Mix in sifted flour till well combined. In another clean bowl, beat egg whites till frothy, then add in sugar in 2 batches and beat til
2 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