Skip to main content

Ginger Nut Chiffon Cake ~ 姜饼戚风蛋糕

 


The recipe for this Ginger Nut Chiffon Cake is adapted from my earlier post of Biscoff Chiffon Cake.
As always, chiffon cakes are soft and fluffy and the crushed ginger nut cookies gave the cake an added crunch.  This cake can be enjoyed as a dessert or for an afternoon tea.







Ginger Nut Chiffon Cake    ~  姜饼戚风蛋糕                      


Ingredients (A)

  • 6 'L' egg yolks
  • 60 gm caster sugar
  • 90 ml vegetable oil
  • 155 gm plain flour
  • 1 tsp baking powder
  • 1/4 tsp salt
  • 115 ml milk
  • 1/2 tsp vanilla
  • 60 gm ginger nut cookies, crushed
(B)
  • 6 'L' egg whites
  • 1 tsp vinegar or lemon juice
  • 60 gm caster sugar
Method
  1. Sift four with baking powder, salt.  Set aside.
  2. Using a handheld whisk, whisk egg yolks with sugar till creamy.  Add in oil, milk and vanilla, whisk till well incorporated.
  3. Sift in the flour mixture, fold in and add in the crushed ginger nut cookies.
  4. In a clean mixing bowl, beat the egg whites till frothy, add in the vinegar or lemon juice, beat till foamy, add in the sugar in 3 batches beating well after each addition.  Beat till peaks form but not dry.
  5. Fold in 1/3 egg whites into the egg mixture, mix well.  Then pour the mixture into the remaining egg whites, fold in gently till well incorporated making sure not to deflate the egg whites.
  6. Pour the mixture into an ungreased 23 cm chiffon pan.
  7. Bake in a preheated oven @ 160 deg.C for about 1 hr and 10 mins. till golden brown.  Place a bowl of water next to the cake pan.
  8. Test the cake with a skewer till it comes out clean.  Invert the cake immediately after removing from the oven.  Unmould the cake by hand after it is completely cool.

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

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. 
14 comments
Read on for the Recipe

Simple Oat Cookies ~ 燕麦饼干

 Oat cookies are healthy as they are high in fibre and help in digestion which will keep one full longer.  As they release energy slowly it is best for people who have diabetic issue.  Moreover oats contain magnesium, iron and antioxidants.  These cookies that I am sharing today are very simple and easy to make but you can add a bit of flavour to them by adding chocolate chips, nuts or raisins which are more appealing to kids. Simple Oat Cookies ~  燕麦饼干 Ingredients 120 gm plain flour 65 gm caster sugar 65 gm soft brown sugar 1 'L'egg 1/2 tsp sodium bicarbonate 113 gm unsalted butter 150 gm rolled oats 2 tsp vanilla essence a pinch of salt Method Sift or whisk the flour with sodium bicarbonate and salt.  Set aside. In a mixing bowl and a handheld  mixer beat butter and caster sugar followed by soft brown sugar till light and creamy. Add in egg, vanilla and beat till well incorporated.  Scrape down the sides of the mixing bowl. With mixer on lo...
Post a Comment
Read more