Almond Chiffon Cake ~ 杏仁戚风蛋糕
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Almond Chiffon Cake ~ 杏仁戚风蛋糕 ( Adapted from ‘here’.)
- 4 egg yolks, (70 gm) with shell
- 45 gm caster sugar
- 45 gm vegetable oil
- 30 gm almond meal
- 60 gm plain flour
- 2 Tbsp cornflour
- 1/8 tsp salt
- 60 gm almond spread
- 50 gm milk
- Almond spread and flaked almonds for decoration
- Line the base of a 7 inch round pan with parchment paper. You can use a pan with removable base. Do not grease the pan
- Sift the flour with cornflour and salt. Set aside.
- In a mixing bowl blend the almond spread with milk.
- Add in the egg yolks, sugar and whisk together. Add in the oil, whisk to mix. Sift in the sifted flours, mix with a spatula and add in the almond meal. Mix well.
- Make the meringue by beating the egg whites till foamy and add in the sugar in 3 batches, continue beating till soft peaks form, but not dry.
- Fold in 1/3 of the meringue into the egg mixture, mix well. Then pour the mixture into the balance egg whites. Fold in gently, taking care not to deflate the egg whites.
- Pour the mixture into the prepared pan. Place the pan on the lower shelf of the oven. Place a bowl on water next to the pan. Bake in a preheated oven @ 150 deg.C for 55 to 60 mins. till golden brown. Test with a skewer till it comes out clean.
- Remove the cake from the oven and immediately overturn the cake resting on 2 inverted cups or glasses to cool completely and removing the cake by hand when the cake is completely cooled. Remove the parchment paper from the base of the cake.
- You can decorate the cake with a layer of almond spread and lightly toasted almond flakes or slivers.
- If the almond spread is a bit thick to spread, microwave it for 20 seconds.
No-Frills Recipes
Source: http://www.nofrillsrecipes.com/2024/09/almond-chiffon-cake.html
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