Skip to main content

Nutmeg Juice Chiffon Cake ~ 豆蔻戚风蛋糕

Very often nutmeg is used as a spice to enhance the flavour of food be it in cooking or baking.  A friend who  just returned from Penang, gave me a bottle of nutmeg juice. The tangy juice is made into a syrup which can be used to make a refreshing beverage and here I have added it into this chiffon cake.  Although nutmeg has a good many health benefits but during pregnancy, it's unsafe to be consumed in larger doses other than those found in food, for it may cause miscarriage or birth defects.  Not recommended during breastfeeding.



Nutmeg Juice Chiffon Cake ~  豆蔻戚风蛋糕 
Ingredients (A)
6 egg yolks
65 gm caster sugar
100 ml canola oil
100 ml warm water
50 ml nutmeg juice
200 gm plain flour
3 tsp baking powder
1/2 tsp salt
(B)
6 egg whites
65 gm caster sugar

Method
  1. Dissolve the nutmeg juice with the 100 ml warm water, set aside.
  2. With a ball whisk, whisk the egg yolks with sugar till dissolved, add oil and juice, mix well.
  3. Sift in plain flour, baking powder and salt, mix well till free of lumps.
  4. Whisk egg whites till foamy, add in sugar gradually and beat till stiff peaks but dry.
  5. Fold 1/3 egg whites into the egg mixture, mix well, followed by the remaining egg whites.  Fold in till fully incorporated taking care not to overmix and deflate the egg whites.
  6. Pour batter into an ungreased 23 cm chiffon cake pan.  Tap the pan a few times to remove air bubbles.
  7. Bake in a preheated oven @ 170 deg. C for about 50 to 55 mins. till golden brown.  Test with a skewer till it comes out clean.
  8. Invert the cake immediately after removing it from the oven.  Let cool completely and unmould 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

Mulberry Tea (Sang Ji Sheng Tea) with Lotus seeds ~ 莲子桑寄生茶

  Sang Ji Sheng or Taxilli twig is also known as mulberry mistletoe. Traditional Chinese Medicine (TCM) recommends this tea as it has many health benefits, like lowering blood pressure, strengthening bones and tendons, increasing coronary blood flow, suppressing tumour growth amongst many others. This Sang Ji Sheng tea is an inexpensive but healthy tea and you can serve it as a dessert or to enjoy at any time of the day.  The concoction of Sang Ji Sheng tea is easily available from Chinese medical shops.  Some of the coffee shops here do have this tea on their menu but homemade is more authenic and affordable. You can also take a peep  'here'   if  you are keen to know more about this tea. Mulberry Tea (Sang Ji Sheng Tea) with Lotus seeds  ~   莲子桑寄生茶 Ingredients 100 gm Mulberry tea 10 seedless red dates 40 gm lotus seeds  1.1/2 to 2 slices piece sugar or to taste 4 hardboiled eggs 6 to 7 cups of water Method Wash and soak the lotus seeds...
Post a Comment
Read more

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