As usual, I reserved some of my homemade jam to bake chiffon cake. This time I'm using my homemade Kiwi fruit jam to bake this chiffon cake. The cake has some flavour of Kiwi fruit and slightly tangy taste. Nice cake.
Ingredients for Egg Yolk Mixture
3 egg yolks [used large eggs]
1-2 tbsp castor sugar
3 tbsp oil
2 tbsp milk/water
2 tbsp Kiwi fruit jam [recipe here]
75 gm cake flour - sifted
2 tbsp Kiwi fruit jam [recipe here]
75 gm cake flour - sifted
- Whisk egg yolks with sugar and salt till creamy, then drizzle in oil. Continue whisking for awhile then drizzle in milk. Lastly stir in jam. Fold in flour until well combined. Set aside while you whisk the egg white. Preheat oven at 170 degrees C.
Ingredients for Egg White Mixture
3 egg white
1/4 tsp cream of tartar
3 tbsp sugar [40 gm]
3 tbsp sugar [40 gm]
- Whisk egg white until frothy, continue whisking, when foamy, gradually add in sugar. Whisk until soft peaks formed.
- Fold in 1/3 portion of meringue into egg yolk mixture till well combined. Then fold mixture into balance meringue till well incorporated.
- Pour batter into 7" chiffon pan. Knock a few times on tabletop to release air bubbles. Bake in preheated oven at 170 degrees for 35-40 minutes.
- Invert pan immediately after baking to cool cake before removing from pan.
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