My friend introduced to me this new flavour of chiffon cake. If you like anything with cinnamon , then you will like this chiffon cake. Even brown sugar is used, but i still come out with this recipe which is less sweet. I was so happy found these edible flowers, so quickly bake this cake and decorated with these flowers, look lovely !
Brown sugar,
Cinnamon Chiffon Cake 红糖肉桂戚风蛋糕
*for a 7” chiffon
tube pan
25g brown
sugar ( I use molasses sugar)
90g water
3 egg yolks
1/8tsp salt
30g
vegetable oil
80g cake
flour or low protein flour (I use Japanese cake flour)
3 egg whites
25g sugar
1/2tsp lemon
juices
3/4tsp
cinnamon powder
Method
1. Add
molasses sugar and water into a pot. Bring to boil, off heat and set aside to
cool.
2. Stir egg
yolks, salt and oil in a bowl. Mix well.
3. Add in
the cool syrup from (A). Stir well.
4. Fold in
sifted flour and mix till smooth and no lumps.
5. In another
bowl, add lemon juices with egg white, beat the egg whites till frothy. Add
sugar gradually and beat till stiff.
6. Fold in
1/3 of the meringue into the yolk mixture till well incorporated.
7. Pour in
the remaining meringue and fold gently till well combined. Scoop 30g cake
batter and mix with cinnamon powder.
8. Alternate
the two batters into the chiffon pan until all batter is used up. Swirl the
batter with a spatula or chopstick to create marble effect.
9. Bake at
160C for 45-50 mins, adjust according to your oven as every oven is different.
10.
Immediately invert it after removal from oven. Leave to cool. When cake is cold,
remove from mould.
Recipe by
Sonia a.k.a Nasi Lemak Lover
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