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

Yoghurt Fruitcake

T is the festive season again and the all-time favourite for X'mas is undoubtedly the ubiquitous fruit cake.  This Yoghurt Fruitcake caught my eye when I was browsing through a Food and Travel magazine.  As I've never baked a fruit cake with yoghurt before, I was very eager to try. 

Chocolate and Matcha Chiffon Cake ~ 巧克力抹茶戚风蛋糕

  One of my family's favourite to have for breakfast or tea is the evergreen Chiffon Cake, be it in whatever flavour.   I have posted different flavours of chiffon cakes on my blog and this time I used matcha powder, and chocolate powder mixed with matcha powder not only for flavour but to create some swirl patterns.  As always chiffon cakes are light, airy, soft and most delectable. Chocolate and Matcha Chiffon Cake  ~   巧克力抹茶戚风蛋糕 Ingredients (A) 6 'L' egg yolks 90 gm caster sugar 75 ml milk 75 ml oil 75 gm plain flour 3 Tbsp cornflour a pinch of salt 2.1/4 tsp matcha powder (divided) 1/2 tsp chocolate powder 1/8 tsp vanilla (B) 6 'L' egg whites 65 gm caster sugar Method Sift the plain flour with the cornflour and salt.  Set aside. Whisk the egg yolks with sugar till creamy, add in the oil followed by the milk and mix till well combined.  Add in the sifted flour mixture and mix thoroughly. Divide the batter into 3 portions.  Sift in 1 tsp matcha powder into one por

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.