Carrot Chiffon Cake

Thursday, 20 July 2017





I baked this Carrot Chiffon Cake in a normal square pan. The top of the cake cracked slightly as the oven was a little too hot. I just changed to new oven and was not familiar with it. Other than that the cake is moist and nice.

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RECIPE

Yields:  One 6 inch square cake

INGREDIENTS:

4 egg yolks
50g coconut/olive oil/vege. oil
60g soybean milk/fresh milk
100g grated carrot

85g plain flour
½ tsp baking powder
½ tsp ground cinnamon (reduce to ¼ tsp if you do not want so strong cinnamon flavor)
¼ tsp salt

4 egg whites
¼ tsp cream of tartar
60g castor sugar (please add more sugar if you like sweeter)

Utensil:

6 inch square cake tin (greased the sides and line the bottom with non-stick baking paper. Wrap the pan with aluminium foil so that the water doesn’t get into the pan)


METHOD:

1.  Shred carrot with grater. Keep aside.

2.  Use hand, whisk egg yolks, coconut oil and milk. Then add grated carrot and mix well. Set aside.

3.  Sift flour, baking powder, ground cinnamon and salt. Then add the flour mixture to the egg mixture and mix until all well combined with the hand whisk.

4.  Using an electric mixer, whisk egg white until frothy before adding cream of tartar and continue to beat until foamy. Gradually add in sugar and whisk until firm peaks formed (firm peaks is between soft peaks and stiff peaks. The meringue will curve a slightly when you turn the whisk)

5.  Mix 1/3 of meringue with yolk batter with a hand whisk. Add another 1/3 portion and fold gently with the whisk. Then pour in balance of meringue. Fold gently using a spatula until well incorporated.

6.  Pour batter into prepared pan and tap pan lightly to remove air bubbles.

7.  Bake in a water bath for 60 minutes at 160°C. Remove water bath and aluminium foil, then return the cake to the oven and bake for another 10 minutes.

8.  When the cake is ready, remove from the oven and drop the pan at a height of 10 cm onto a table top. This will prevent cake from sinking.

9.  Unmould as soon as you can. To remove the cake from the pan, run a thin-bladed knife around the inside of the pan and invert the cake on non stick baking paper. Peel off baking paper from the base and re-invert onto a rack to cool.