Skip to main content

Almond Chiffon Cake ~ 杏仁戚风蛋糕

 


This is my first attempt baking a chiffon cake without using the chiffon cake pan but instead with a normal round 7 inch pan and a parchment lined base to ensure a smooth surface for 'frosting' the cake with almond spread.  And I inverted the cake with the support of 2 overturned glasses.  I adapted the recipe from anncoo's Pistachio Chiffon Cake but I substituted  ground pistachio with almond meal.  The cake turned out well, delicious, light  and soft like any other chiffon cake.




Almond Chiffon Cake  ~  杏仁戚风蛋糕    ( Adapted from 'here'.)

Ingredients (A)                                                            

  • 4 egg yolks, (70 gm) with shell
  • 45 gm caster sugar
  • 45 gm vegetable oil
  • 30 gm almond meal
  • 60 gm plain flour
  • 2 Tbsp cornflour
  • 1/8 tsp salt
  • 60 gm almond spread
  • 50 gm milk
  • Almond spread and flaked almonds for decoration
(B)   4 egg whites
        40 gm caster sugar

Method
  1. Line the base of a 7 inch round pan with parchment paper.  You can use a pan with removable base.  Do not grease the pan
  2. Sift the flour with cornflour and salt.  Set aside.
  3. In a mixing bowl blend the almond spread with milk.
  4. Add in the egg yolks, sugar and whisk together.  Add in the oil, whisk to mix.  Sift in the sifted flours, mix with a spatula and add in the almond meal.  Mix well. 
  5. Make the meringue by beating the egg whites till foamy and add in the sugar in 3 batches, continue beating till soft peaks form, but not dry.
  6. Fold in 1/3 of the meringue into the egg mixture, mix well.  Then pour the mixture into the balance egg whites.  Fold in gently, taking care not to deflate the egg whites.
  7. Pour the mixture into the prepared pan.  Place the pan on the lower shelf of the oven.  Place a bowl on water next to the pan.  Bake in a preheated oven @ 150 deg.C for 55 to 60 mins. till golden brown.  Test with a skewer till it comes out clean.
  8. Remove the cake from the oven and immediately overturn the cake resting on 2 inverted cups or glasses to cool completely and removing the cake by hand when the cake is completely cooled.  Remove the parchment paper from the base of the cake.
  9. You can decorate the cake with a layer of almond spread and lightly toasted almond flakes or slivers.
  10. If the almond spread is a bit thick to spread, microwave it for 20 seconds.

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

Mini lime marmalade chiffon cake

These little chiffon cupcakes were made with lime marmalade.  Other than orange marmalade I've never come across lime marmalade and so this went into my shopping basket when I was in Perth last.  It's slightly more sour than orange marmalade but it's delicious when you have it with butter or peanut butter slathered on a slice of freshly baked bread or toast!
51 comments
Read on for the Recipe

Braised Pork Belly with Lotus Root 莲藕焖猪肉

This is a very simple pork belly dish cooked with fermented bean curd and young lotus root.  I like that the lotus root stays crunchy and blends well with  the equally crispy wood ear fungus.  A comforting dish to serve with a bowl of hot white rice! Recipe for Braised Pork Belly with Lotus Root Ingredient 300 gm pork  belly, cut into bite size 150 gm young lotus root, sliced 4 pips garlic, smashed 20 gm wood ear fungus, soaked, stemmed, cut into strips 2 pices of Nam Yue (fermented bean curd) 1 tsp dark soya sauce 2 tsp Shaoxing wine 3 cups water Salt and sugar to taste Method Saute the garlic with some oil till fragrant, add in the pork belly, stir-fry. Add in the mashed fermented bean curd, mix well and toss in the wood ear fungus. Add in water, dark soya sauce, simmer till meat is tender and cooked and sauce slightly reduced. Toss in the sliced lotus root, ...
9 comments
Read more

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