I have never baked a successful chiffon cake before. It was no exception yesterday. Find out why..........
5 big eggs (yolk and white separated)
icing sugar 110g (divide into two equal halves)
Self raising flour 130g + salt ¼ tsp (sieved together at least thrice)
vegetable oil 50g (use groundnut or sunflower)
Strawberry flavouring 2/3 tsp
Strawberry milkshake 130g (strawberry 60g+milk 60g+icing sugar 10g - whizz in blender)
Strawberry 60g (diced) ← culprit >_<
Cream of tartar 1/3 tsp
1. Line mould with paper case.
2. Cream yolk and sugar (55g) until thick and creamy. Add in strawberry flavouring and blend well.
3. Add in oil, blend well then followed by strawberry milkshake blend well.
4. Add in flour in batches, fold and press mixture against wall of container until there is no lump.
5. Egg whites + cream of tartar, beat till soft peak. Add in remaining (55g) sugar in 3 batches and beat till stiff.
6. Take 1/3 egg white and mix into cake batter, whisking for 30 to 40 seconds. Pour batter into (5) and fold in gently using cut and fold method. Fold until no egg whites visible.
7. Tip diced strawberry into (6), mix well.
8. Pou batter into mould, about 60% to 70% full. DO NOT overfill.
9. Bake in preheated oven at 180°C for 20-23 minutes, test cake with a skewer, it should come out clean.
10. Remove immediately from oven and invert the cakes on a cooling rake (this is to prevent water condensation at the bottom which will "pull down"the cakes and make the cakes shrink in the middle).
NOTE: My strawberries were too ripe and when cooked turn mushy which make my cakes wet and I have "heavy-bottomed" cakes. But the cakes hold up well at the top. And those without strawberries were fine. This recipe is actually a success but I would omit the diced strawberries next time but instead increase the amount in the milkshake.
Happy baking :)