Pomelo Chiffon

Pomelo Chiffon3

Another chiffon, another pomelo stuff. Yes, still trying hard to clear my pomelo, hence thought of doing this chiffon flavour. Glad that it turned out well. Yeah! Another flavor added to my chiffon variety.

As with all chiffons, the taste is light and blends well with the soft, fluffy texture of the cake. The citrusy of the pomelo leaves a lingering fragrance. This cake shall be the girls’ noon-time snack for school. Hope they will like this chiffon and not always stick to their old-time fav, pandan chiffon, milo chiffon, chocolate chiffon, nutella chiffon, coffee chiffon ……

  • Pomelo Chiffon1
  • Pomelo Chiffon2
  • Pomelo Chiffon4

{RECIPE}

Ingredients:

5 eggs
110g cake flour
120g caster sugar (separate into 60g and 60g)
1/4 tsp baking powder
60ml freshly squeezed pomelo pureed juice
2 tbs pomelo zest (I have discarded the skin, so replaced with lemon zest)
1/4 cup oil (60ml)
1/2 tsp vanilla essence

Method:

1. Grate the peel of the pomelo to obtain around 2 tbs of zest. Blend the pomelo sacs to get 60ml of juice. Separate the egg whites and yolks. Sift cake flour and baking powder together.

2. Add 1/2 of the sugar (60g) to the egg yolks and beat till creamy and fluffy.

3. Stir in 1/3 of the pomelo pureed juice and mix well. Fold in 1/3 of the sifted flour. Repeat till pomelo juice and flour are finished mixing in the yolk-sugar batter.

4. Add in vanilla essence, pomelo zest and salad oil, and gently mix well.

5. Beat egg whites until foamy. Add in the remaining sugar, and continue to beat until firm peaks are formed. I always prefer to beat till firm but NOT stiff peaks.

6. Take 1/3 of the egg white and add to the batter. Gently fold in to mix well. Pour the batter into the remaining egg white and gently fold in to mix well.

7. Pour the batter into chiffon cake mould. Gently knock the sides of the mould to release air bubbles trapped inside.

8. Bake in pre-heated oven at 150 deg cel for about 60 minutes. Remove from oven, invert the mould and set aside to cool for about 30 minutes. Once cooled, remove from mould.

Note:
I am using a 17cm mould and personally I prefer to let the chiffon cooled for an hour before unmoulding. I also prefer to unmould the cake using hands and not knife.

Pomelo Chiffon5

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