Red Yeast Marble Chiffon Cake 紅麴大理石戚风蛋糕

The other day when i was flipping through 孟老师's cookbook and this chiffon was caught my attention as red yeast is used in the recipe. I got a bottle of this red yeast from Lena (Frozen Wings), so this recipe just perfect for me to try out red yeast which i have never cooking with it before..

This is the bottle of Red Yeast 紅麴料里醬 , Thanks Lena!
Also Thanks to Lena for given me a cute small Japanese bowl (that one i use in these pictures)..

Lena was worry whether i can use this red yeast paste in baking. But i am sure because the red yeast picture as shown in the cookbook is exactly same like that one she gave me..^_^

Fold meringue into the egg yolk batter and take a small portion to mix with red yeast paste..

I got a very sweet pinky marble but i don't really can taste the red yeast in the chiffon..It has the wine aroma and fermented beancurd taste before putting in baking. Anyway, in overall this chiffon is nice, soft and moist..

Red Yeast Marble Chiffon Cake 紅麴大理石戚风蛋糕
(recipe source: adapted from孟老师的100种小蛋糕)
*makes a 8” or 20cm chiffon


60g egg yolk (4 medium eggs)
30g caster sugar
1/2tsp vanilla extract
35g corn oil or salad oil
70g milk


90g cake flour

1tsp baking powder

135g egg white (4 medium eggs)

60g caster sugar

1/4tsp cream of Tartar

2tsp red yeast paste 紅麴料里醬

Method

1. Lightly hand whisk egg yolk, sugar and vanilla extract in a mixing bowl.
2. Add in corn oil and milk, continue to combine well.

3. Sift in cake flour and baking powder, lightly stir to mix well.

4. Mix 60g caster sugar with cream of tartar in a bowl.

5. Beat egg whites over high speed till foamy, gradually add in sugar and tartar in 3 times and beating well for each addition. Beat till soft peak formed.

6. Take 1/3 portion of egg white mixture and use hand whisk to mix with egg yolk mixture till combine.

7. Fold the balance of egg white mixture into egg yolk mixture, combine well. Take 125g of batter and add in red yeast paste, fold well.

8. Pour both cake mixtures into baking pan alternately and create a marble effect, lightly tap on the worktop to remove air bubbles.

9. Bake at pre-heated oven 170c (with fan) for 30mins or you may adjust according to your type of oven.Invert the cooked cake immediately on a wire rack until it's completely cool before remove the cake from cake pan