Well hello strangers! Sorry for the long silence here. It has been a rather hectic past few months and it is never easy trying to cope with the increasing amount of work apart from my usual household routines. No matter, my blog is still here where I can always come back to deposit some good recipes and catch up on posts from my fellow blogger friends.
Today I am back with another keeper. An Almond Chiffon cake recipe which is quite amazing if I do say so myself.
My initial plan was to use up that almond flour I left from all that CNY bakes. Since almond frangipane tart and pound cake aren't what I want to eat (too heavy), so I opted for a lighter bake.
So I went ahead and did a draft recipe and started baking. Had a couple tweaks and this cake turned out amazingly good. Most importantly I did not cave in to using almond essence, (thank god) and yet it still has that faint nutty fragrance which lingers after each bite.
Recipe for Almond chiffon cake
Egg yolk mixture
5 large egg yolks
30 g creamy almond butter (refer here for recipe)
60 ml peanut oil
70 ml fresh milk
1/2 tsp salt
1/2 tsp baking powder
60 g cake flour
60 g almond meal
Egg white mixture
5 egg whites
1/3 tsp cream of tartar
105 g caster sugar
1) In the blender, blend both almond meal and flour together till smooth and fine.
2) In a large mixing bowl, add in egg yolks, almond butter, oil and milk in. Whisk till well combined. The almond butter might be clumpy, just use a spoon or the whisk to break it up.
3) Add in salt, baking powder and flour mixture into the egg yolk batter. Whisk well to remove any lumps and smooth. Set aside for use later.
4) In a separate bowl, add in all the egg white ingredients and whisk till it reaches stiff peaks.
5) Preheat the oven to 170C . Combine the egg white mixture to the yolk mixture in 3 separate portions. Be gentle and don't over whisk.
6) Pour batter into a chiffon tube pan and bake in the preheated oven for 26-28mins till the tester comes out clean.
7) Remove from oven and invert to co before removing from the mould/ slice. Enjoy!
To achieve that tender soft, melt-in-the mouth texture, creaming process of the fat and yolk is necessary. The more air is introduced the better. More air is incorporated next with the well beaten meringue. Stiff peaks is needed to hold the whole chiffon.
So yeah, cake baking is like science! Having the correct proportion matters.
I will be baking another 2 more chiffons for a close friend this week. So stay tune for more chiffon goodness on my Instagram @HoneyBeeSweets.sg
Have a great midweek everyone!
Thanks for reading and hope you will try this recipe out!