Skip to main content

Nestum Chiffon Cake ~ 麦片戚风蛋糕



What is nestum?  It's a kind of cereal made from a delicious recipe of nutrient rich multi-grains, such as wholewheat, corn, rice and milk, packed with vitamins and minerals. I adapted the recipe for this Nestum Chiffon Cake  from my Black Sesame Chiffon Cake which I posted to share, some time ago.  This chiffon cake is very soft, it can literally 'dance' when you jiggle it!



Nestum Chiffon Cake ~  麦片戚风蛋糕

Ingredients (A)
  • 5 egg yolks
  • 30 gm caster sugar
  • 50 ml vegetable oil
  • 80 ml milk
  • 80 gm superfine flour
  • 1/8 tsp salt
  • 1 tsp baking powder
  • 25 gm nestum
(B)

  • 6 egg whites
  • 60 gm caster sugar
  • 1 tsp lemon juice or 1/2 tsp cream of tartar
Method

  1. Sift flour with the baking powder, salt and mix well.  Stir in the nestum cereal.  Mix thoroughly.
  2. Using a ball whisk, whisk the egg yolks with 30 gm sugar till sugar has dissolved.  Stir in the oil little by little till mixture is completely combined.  Add in milk and stir well to mix.
  3. Stir the flour mixture into the egg mixture with the ball whisk till well combined.
  4. In a clean bowl, beat egg whites till bubbles form, add in cream of tartar.  Continue beating, then add in the 60 gm of sugar in three batches and beat till soft peaks form but not dry.
  5. Fold in 1/3 egg whites into the egg mixture with a spatula.  Mix well, then pour the batter into the remaining egg whites, fold till egg whites are fully incorporated.
  6. Pour the batter into an ungreased 23 cm chiffon pan.  Tap the pan on the kitchen top to expel air bubbles.
  7. Bake in a preheated oven @ 170 deg. C for 45 to 50 mins. till golden brown.  Test with a skewer till it comes out clean.  Remove the pan from the oven and invert immediately to cool completely before unmoulding by hand.

Comments

Popular posts from this blog

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.

Eel soup

This is an ABC soup with a difference.  Yes, there's fish in this soup ..... added a block of eel in it.  Curiosity was what prompted me to cook this soup.  I asked the fishmonger what is the best way to prepare this fish and he said that this eel makes a very tasty soup and I can't agree  more! Sweet and tasty soup with no fishy smell at all! Recipe for Eel Soup Ingredients 350 gm eel 2 carrots, cut into cubes 2 tomatoes,cut into wedges 3 onions, cut into wedges 2.5 lt of water 20  white peppercorns, crushed Seasalt to taste Method Clean up the fish, set aside. Put the water into a pot, bring to a boil and add in the carrots, tomatoes, onions and peppercorns. Simmer for a while and add in the eel. Cover, lower the heat to medium low and let the soup simmer for about 1.1/2 hours. Add salt to taste. Ladle and serve immediately. I'm sharing this recipe with  Recipe Box # 30  hosted by Bizzy Bakes

Braised Pork Belly with Mui Choy ~ 梅菜焖五花肉

Mui Choy is preserved mustard greens and there are two types, one is salty while the other is sweet.  There are many ways of cooking mui choy with pork belly.  Instead of braising, you can steam it with minced pork but here I am using only the sweet mui choy and I braised the pork belly with it.  This is a flavourful dish and you can serve it with plain rice or plain porridge. Braised Pork Belly with Mui Choy   ~    梅菜焖五花肉 Ingredients  400 gm pork belly cut into bite size 100 gm  preserved sweet mui choy 3 cloves of garlic 2 slices ginger Seasoning for the pork belly 1 Tbsp dark soya sauce 1/4 Tbsp sugar 1/4 Tbsp sesame oil 1/4 Tbsp oyster sauce 1/2 tsp pepper 1/8 tsp light soya sauce Method Season the pork belly for about an hour or more.  Set aside. Soak the mui choy for 45 mins., rinse and squeeze dry.  Cut into slices Heat some oil in the wok, fry the mui choy.  Add in the ginger slices.  Stir-fry. Add in the pork  belly, fry for a while and