June 19, 2012

Cinnamon Nut Chiffon Cake

I have to apologize for my absent as I am still trying hard to adapt myself to my new working environment. Well I guess its actually not easy for me to get used to my new working environment just yet .  LOL.... Never mind , lets get back to my chiffon cake. To be very honest , this is actually my first time baking a chiffon cake. I have never own any angel cake pan before. As such I have to actually wait for my lazy ass to move so that I can buy myself a nice angel cake pan . And finally ........ tada.......
I finally get to bake this delicious chiffon cake. Well , as usual, I finish baking this at 11.30 pm last night . By the time I woke up this morning , only 2 slices left for myself. Heehee.... good good. At least everyone seems to enjoy their breakfast . How was your father's day celebration ? I didn't manage to get snap any photos of the meals that I have prepared as everyone seems to be hungry staring and waiting .. LOL..
I simply love the soft and spongy texture of chiffon cake. Reminds me so much of my childhood , when my mom will actually take the effort to bake pandan chiffon cake for us to bring to school . Yeah , each bite of this chiffon cake brings back my childhood memories . Sweet yeah ..... yaya I know ...

Cinnamon Nut Chiffon Cake [ recipe adapted from Alex Goh recipe book Fruit Cakes ] 
4 egg yolks [ use large egg ]
20g      Sugar
1/4 tsp Salt
60g      Vegetable Oil
65g      Milk

90g      Superfine Flour
1tsp     Ground Cinnamon [ Original recipe calls for 1/2 tsp ]
25g      Ground Almond / Ground Hazelnut
1/2 tsp  Baking Powder

for Meringue :
4 egg whites [ use large eggs ]
65g       Sugar [ Original recipe calls for 100g ]
1/8 tsp  Cream of tartar

60g       Chopped Mix Nut of your choice [ I use almond nibs ]

Method :
1/   Pre heat oven at 170C .Using a hand whisk, mix egg yolks, sugar, salt, vegetable oil and milk in a large mixing bowl  until well blended . Add in superfine flour , baking powder, ground cinnamon and ground almond into egg mixture. Mix until well combine.
2/   In an electric mixer , beat egg whites on high speed until foamy. Add in cream of tartar and sugar . Continue beating until stiff peak form
3/   Scoop 1/4 of the meringue and mix with egg yolk mixture until well combine. Fold in the remainder meringue till well combine
4/   Add in chopped mix nuts . Mix well.
5/   Pour batter into 22 cm angel cake pan and sprinkle with some chopped nuts on top [ optional ]
6/   Bake at pre heated oven for 40 minutes at 170C
7/   Invert cake on wire rack immediately after taking out from the oven. Leave aside to cool on a rack .
8/   Unmold cake from pan after cool .

Enjoy your Chiffon Cake yeah !!!

I am linking this post to Recipe Box 1 hosted by Bizzy Bakes