Skip to main content
logo
Food Advertising by

Bak Kwa or Pork Jerky Chiffon Cake ~ 肉干戚风蛋糕

 


Bak Kwa or Pork Jerky is a popular gift during Chinese New Year and Ann's post of  Bak Kwa Chiffon cake gave me an idea to make use of my homemade bak kwa.   

All the bak kwa bits sank to the bottom in my cake, maybe because I tapped the pan on the worktop thus causing the heavy bak kwa bits to fall to the bottom, gravity.  Nonetheless, it does serve as a decoration after all.  This cake is soft and moist and it's really delicious.





Bak Kwa or Pork Jerky Chiffon Cake  ~  肉干戚风蛋糕  (adapted from 'here' with adjustments)

Ingredients (A)

  • 6 egg yolks
  • 100 gm caster sugar
  • 75 ml fresh milk
  • 75 ml oil
  • 75 gm plain flour
  • 3 Tbsp cornflour
  • 1/2 tsp vanilla
  • 75 gm Bak Kwa bits
  • a pinch of salt
(B)   6 egg whites
        75 gm caster sugar

Method
  1. Sift plain flour and cornflour together, set aside.
  2. In a mixing bowl, use a hand whisk to mix the egg yolks and sugar till well incorporated.   Add in vanilla, milk, mix well.  Blend in the oil, mix well and again sift in the flour mixture.  Stir till well incorporated and add in the bak kwa bits to combine.
  3. In another mixing bowl, beat egg whites till foamy, then gradually add in the sugar in three batches and continue to beat till soft peaks but not dry.
  4. Using a spatula fold in 1/3 egg whites into the egg mixture, then pour the mixture into the remaining egg whites, gently fold in till just combine in order not to deflate the egg whites.
  5. Pour the mixture into an ungreased 23 cm chiffon cake pan.  
  6. Bake in a preheated oven @ 170 deg.C for about  50 mins to 1 hour till golden brown.  Test with a skewer till it comes out clean.  Remove the cake from the oven and immediately invert the cake to cool completely before unmoulding by hand.

Comments



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.