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Friday, July 6, 2012

Apple Figs Jam Chiffon Cake

I have seen recipes that uses various jam/preserves to bake chiffon cakes.  Since I have my homemade Apple Figs Jam [recipe here], why not bake chiffon cake with it.

Here's a simple recipe using this jam.  Of course, this chiffon cake has the taste of the preserves.  Just to create a pattern for the chiffon cake, I mixed some batter with a little green colouring  and alternate it with the plain batter when filling up the pan.   Should have used more colouring for a better effect.

Ingredients for Egg Yolk Mixture
3 egg yolks [used large eggs]
1-2 tbsp castor sugar
1/2 tsp salt
3 tbsp oil
60 ml milk
100 gm Apple Figs Jam [used 3 tbsp]

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

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

Ingredients for Egg White Mixture
3 egg white
1/4 tsp cream of tartar
2 tbsp sugar 

green colouring - optional

  • Whisk egg white until frothy and add in cream of tartar.  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 rest of the  meringue till well incorporated.  Remove a portion and add in 1/2 tsp green colouring.  Fold to mix well.
  • Pour batter into 8" chiffon pan alternately with plain and green batter.   Knock a few times on tabletop to release air bubbles.   Bake in preheated oven at 170 degrees for 35-40 minutes. 
  • Invert pan immediately after baking to cool cake before removing from pan.

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