Monday, November 8, 2010

American Carrot Chiffon Cake

Aspiring Bakers #1: Chiffon Cakes (Nov 2010)

This is the first time i decided to join in a challenge and i find it's an interesting experience for me. Usually, i'll alway hid in a corner sliently every night searching blogs and source for new recipes to improve my baking skill .  Hence, i'm sumitting this post to Aspiring Bakers #1: Chiffon Cakes (Nov 2010)


Ingredients A  (21cm chiffon tin)
4 Egg yolks
40ml Oil
80ml Milk
50g Castor sugar
120g Carrot, Shredded
60g Walnuts, chopped
Pinch of salt
120g Plain Flour (i used 100g plain flour and 20g cornflour)
1 tsp Baking Powder
11/2 tsp Cinnamon powder

Ingredients B
4 Egg Whites ** (5 Egg White if desired)
50g Castor Sugar
1/4 tsp Cream of Tartar

  1. Mix A until well blended.
  2. Whisk the egg whites in B until foamy. Then add in the sugar and cream of tartar. Continue whisking until stiff.
  3. Take 1/4 of the meringue and mix it into the egg yolk mixture from step (1) until combined. Add the remaining meringue and mix well.
  4. Pour the batter into the chiffon tin. Bake at 180C for 50 minutes and 10 minutes to brown the surface.
  5. Immediately invert it after taking out from the oven and let it cool.


Small Small Baker said...

Hi Muimui, thanks for participating! It's nice to discover another singapore baker. I look through your previous post. You are really good at chiffon!

muimui said...

Thanks for your sweet comments! I'm just a newbies picking up baking recently still got alot more to learn from you. By the way your bread really look so soft and tempting. You're really awesome!!!

delia said...

Hi Muimui, this recipe is a keeper. I subs walnuts with raisins and my mom loves it.

muimui said...

Hi Delia, thank you for trying. Hope your mum enjoy it. I love American carrot cake very much, so thought it would be even more tasty to turn it into chiffon cake.