Yes, another chiffon … but this time round, a little bit different. Hehehe… just playing around with the ratio of the ingredients and mixing them together. The results? A nice, pleasant and yummy cake! (^-^) I love yuzu (my friends and followers would know by now ^^ There are a few recipes using yuzu in cooking and baking that I have shared in this blog. Hope you can try them out too.). And I thought adding yoghurt and chia seeds would power up the nutrition value of the cake, other than adding the softness and favour to it. So glad that my “masak masak” experiment worked out well and now I have yet another chiffon recipe to my collection (^-^)
Extremely pleased with the taste of the cake, and as for my “signature” browned skin of my chiffons, hehe, you may adjust the temperature and/or baking time to get a lighter brown or even a “naked” skin. For normal chiffons like this, I would prefer my cakes to have the traditional brown layer though (^-^) I know of some baking buds, eg Vic (from Victoria Bakes), who also adore fluffy, scruffy chiffon cakes like me. Talking of Vic, I miss baking her chiffon with cooked dough method! That is another awesome recipe too, a different type of taste and bite!
110g cake flour
100g caster sugar (separate into 50g and 50g)
1/4 tsp baking powder
60ml yuzu (honey citron) jam
2 tsp chia seeds
100ml natural yoghurt
1/4 cup oil (60ml)
1/2 tsp vanilla essence
1. Separate the egg whites and yolks. Sift cake flour and baking powder together.
3. Add 1/2 of the sugar (50g) to the egg yolks and beat till creamy and fluffy.
4. Stir in the yuzu jam. Add 1/3 of the yoghurt and mix well, followed by 1/3 of the flour mixture and fold well. Continue with another 1/3 of the yoghurt and 1/3 of the flour mixture. Repeat until the yoghurt and flour are all used up.
5. Add in vanilla essence, chia seeds and salad oil, and gently mix well.
6. Beat egg whites until foamy. Add in the remaining sugar gradually, and continue to beat until firm peaks are formed. I prefer to beat only till firm peaks but not stiff peaks which would otherwise cause the chiffon to be drier.
7. 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.
8. Pour the batter into chiffon cake mould. Gently knock the sides of the mould to release air bubbles trapped inside.
9. 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.
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.
I hope I have not bored you with my chiffon recipes (Recently I have been receiving a few lovely comments on my chiffons. Susanna, a reader of my blog, has been very encouraging. I feel so much appreciated #^^# ). I have another chiffon recipe waiting in line to be posted here (^-^) So, you will see me again soon, with yet another chiffon!