I have to confess that I have been putting chiffon cakes on the back of my to-bake list because of the fear of failure. I understand that chiffon can be quite tricky because of the meringue, over or under beating, or even deflating which causes the cake not to rise properly. There is no better way to overcome the fear of failure than to confront it head on. What worse can happen but a really awful cake right?! :p
Yam Ombre Chiffon Cake
Makes a 17cm chiffon cake, using 65g eggs.
Egg yolk batter
- 3 egg yolks
- 20 g castor sugar
- 35 g corn oil
- 45 g coconut milk
- 60 g cake flour sieved
- 50 g mashed yam + 1 tbsp water steam yam until soft and mash with 1 tbsp water
Egg white batter
- 4 egg whites
- 45 g castor sugar
- 1/4 tsp cream of tartar
- 1/4 tsp yam essence
- 1/2 tsp yam essence
To make egg yolk batter
In a large mixing bowl, add sugar and egg yolk together.
Whisk until pale and creamy, ribbon stage.
Add coconut milk, mix well.
Add yam puree, mix well.
Slowly drizzle in oil while mixing.
Add sieved flour and whisk until no trace of flour can be found.
Egg white meringue
In a clean mixing bowl, add egg whites and cream of tartar.
Whisk until soft peaks formed.
While whisking, gradually add sugar and continue whisking until stiff peaks formed.
Be careful not to overbeat your meringue or it will curdle.
Mixing the batter
Add your meringue in 3 batches (1/3) into your egg yolk mixture.
Fold it in gently but quickly with a spatula or hand.
Fold in the next batch until done.
Be careful not to deflate your batter.
Divide your batter into 3 equal portions.
Portion 1: Leave it as it is.
Portion 2: Fold in the 1/4 tsp yam essence
Portion 3: Fold in other 1/2 tsp yam essence
Carefully and slowly pour Portion 1 batter into an un-greased chiffon pan first.
Then pour portion 2 gently on top, and portion 3 last.
Bake for 15 minutes at 160C, and 20 minutes on 150C.
When done, invert to cool completely before unmoulding.
Adapted from Loving Creations 4 u
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