Red Plums Jam Chiffon Cake

I baked this chiffon cake using the recipe for Mango and Passion Fruit Jam Chiffon cake.  I substituted the mango and passion fruit jam with red plums jam and the passion fruit juice with 20 ml honey/apple cider vinegar mixed with 20 ml water. 

I supposed it is possible to use any jam to bake chiffon cakes.  Probably, in future when I make any different preserves/jam, I will try to use it to bake different flavoured chiffon cakes.

The cake turns out well, smells good and of course the jam flavour.

 Ingredients for Egg Yolk Mixture

3 egg yolks [used large eggs]

1-2 tbsp castor sugar

3 tbsp oil

20 ml honey/apple cider vinegar juice + 20 ml water
3 tbsp red plums jam [recipe here]

• Whisk egg yolks with sugar and salt till creamy, then drizzle in oil.  Continue whisking for awhile then drizzle in liquid.  Lastly stir in jam.  Fold in flour until well combined.  Set aside while you whisk the egg white.  Preheat oven at 170 degrees C.

100 gm cake flour sifted together with 1/2 tsp baking powder

Ingredients for Egg White Mixture

3 egg white

3 tbsp sugar [40 gm]

• Whisk egg white until frothy, continue whisking, when foamy, gradually add in sugar.  Whisk until soft peaks formed.
• Fold in 1/3 portion of meringue into egg yolk mixture till well combined.  Then fold mixture into balance meringue till well incorporated.  
• Pour batter into 7" chiffon pan.  Knock a few times on tabletop to release air bubbles.   Bake in preheated oven at 170 degrees for 40-45 minutes. 
• Invert pan immediately after baking to cool cake before removing from pan.

Note:

Forgotten to take a picture of the cut cake.