Brown sugar, Cinnamon Chiffon Cake 红糖肉桂戚风蛋糕*for a 7” chiffon tube pan25g brown sugar ( I use molasses sugar)90g water3 egg yolks1/8tsp salt30g vegetable oil80g cake flour or low protein flour (I use Japanese cake flour)3 egg whites25g sugar1/2tsp lemon juices3/4tsp cinnamon powderMethod1. 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