My friend introduced to me this new flavour of chiffon cake. If you like anything with cinnamon , then you will like this chiffon cake. Even brown sugar is used, but i still come out with this recipe which is less sweet. I was so happy found these edible flowers, so quickly bake this cake and decorated with these flowers, look lovely !
Brown sugar, Cinnamon Chiffon Cake 红糖肉桂戚风蛋糕
*for a 7” chiffon tube pan
25g brown sugar ( I use molasses sugar)
90g water
3 egg yolks
1/8tsp salt
30g vegetable oil
80g cake flour or low protein flour (I use Japanese cake flour)
3 egg whites
25g sugar
1/2tsp lemon juices
3/4tsp cinnamon powder
Method
1. Add molasses sugar and water into a pot. Bring to boil, off heat and set aside to cool.
2. Stir egg yolks, salt and oil in a bowl. Mix well.
3. Add in the cool syrup from (A). Stir well.
4. Fold in sifted flour and mix till smooth and no lumps.
5. In another bowl, add lemon juices with egg white, beat the egg whites till frothy. Add sugar gradually and beat till stiff.
6. Fold in 1/3 of the meringue into the yolk mixture till well incorporated.
7. Pour in the remaining meringue and fold gently till well combined. Scoop 30g cake batter and mix with cinnamon powder.
8. Alternate the two batters into the chiffon pan until all batter is used up. Swirl the batter with a spatula or chopstick to create marble effect.
9. Bake at 160C for 45-50 mins, adjust according to your oven as every oven is different.
10. Immediately invert it after removal from oven. Leave to cool. When cake is cold, remove from mould.
Recipe by Sonia a.k.a Nasi Lemak Lover
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