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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.

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