Saturday, October 31, 2015

黑糯米戚风蛋糕(Black Glutinous Rice Chiffon)

这戚风被我遗忘在相册里多时了,今日整理时才发现原来有用到coconut oil咧。

随和又善良的她一定不会介意我这last min support的hor。嘻嘻!

recipe adapted from: Table for 2

5nos – egg yolks (95g)
35g – caster sugar
30g – corn oil
100g – coconut oil
1/3tsp – salt
67g – black glutinous rice flour
33g – cake flour
½ tsp – baking powder

5nos – egg whites (190g)
85g – caster sugar
1/3tsp – cream of tartar (optional)

1.Preheat oven 180C (160C with fan). Using a 21cm chiffon pan.
2.Mix egg yolks, sugar and oil together. Then put in coconut milk and salt.
3.Sift both flours and baking powder directly into the yolk misture. Mix until well combined. Set aside.
4.Beat egg whites until frothy, put in cream of tartar and beat until soft peaks. Add in sugar gradually and beat until stiff.
5.Fold ¼ of egg whites into the batter. Repeat with another ¼ of egg whites.
6.Pour batter into remaining egg whites and fold until well combined.
7.Pour batter into a clean pan and bake for 40-50min.
8.Remove cake from oven immediately and invert to cool down totally.

This post is linked to the event Little Thumbs Up ~ October 2015
Event Theme : Coconut
and hosted by Jess of Bakericious

~ ♥ ~ ♥ ~ ♥ ~ ♥ ~ ♥ ~ ♥ ~

1 comment:

  1. Yum yum! So tall and fluffy soft. Taste great too!