My first Lemon Rice Flour Chiffon [see recipe] was so satisfying with thumbs up from Doreen's family. The cake rose perfectly tall and texture wise spongy and moist, taste wise - tangy and sweetness was just nice.
This makes me to decide that I should bake another piece for my family. For a change, I added some poppy seeds. The cake is as good as the first. I replaced the sugar and milk with 2 tablespoon condensed milk dissolved in 45 ml hot water.
Before this posting, I have baked the similar cake several times and all turned out very well. It's a keeper.Ingredients For Egg Yolk Mixture
[use 19 cm or 7 1/2 inch tube pan]
5 egg yolks [I used size A eggs]
15 gm castor sugar [I used 1 tbsp] - omit if using condensed milk
40 ml corn oil
15 ml lemon juice and zest
45 ml milk [I used 2 tbsp condensed milk dissolved in 45 ml hot water]
60 gm cake flour [I used superfine flour]
30 gm rice flour
1/4 tsp salt
Ingredients For Egg White Mixture
5 egg whites
1/4 tsp cream of tartar [optional]
45 gm castor sugar [I used 3 tbsp]
2 tsp poppy seeds
- Sieve both flours together and mix in the salt.
- Separate egg yolks and whites into 2 separate bowls.
- Beat egg yolks and sugar until creamy, drizzle in oil and lemon juice/zest. Beating mixture as you drizzle in the oil and milk juice until well blended.
- Fold in sifted flours and mix until well combined. Stir in poppy seeds.
- Preheat oven at 160 degrees C for 10 minutes.
- In a separate bowl, whisk egg whites until frothy, add in the cream of tartar [if using]. Continue whisking and add in sugar in 3 batches. Whisk until soft to stiff peaks.
- Fold lightly 1/3 portion of the egg white into the egg yolk mixture until well combined. Then mix with the remaining egg white. Fold until well combined.
- Pour batter into a 19-20 cm [7 & 1/2 inch] tube pan. Shake a little to smooth out the batter and tap pan a few times on table top to release trapped air.
- Bake in preheated oven for 40 minutes.
- Remove from oven and invert immediately to cool cake before slicing.
- Use a slim spatula to run around the edge of the pan and around the tube to dislodge cake before slicing cake.
Notes: Visit this site for It's Nutritional Facts [here]
I'm sharing this post with Little Thumbs Up February 2014 Event - Chiffon Cake hosted Grace Phua of Life Can Be Simple