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
- Sift plain flour and cornflour together, set aside.
- 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.
- 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.
- 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.
- Pour the mixture into an ungreased 23 cm chiffon cake pan.
- 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.
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