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

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