Zara ♥ Baking

KIWI CHIFFON CAKE

KIWI CHIFFON CAKE

source : from Kevin Chai's cookbook

KIWI CHIFFON CAKE

Egg yolk batter :

2 egg yolks

20 ml cooking oil

50 gm kiwi topping jam

few drops of green colouring

20 gm caster sugar

40 gm self-raising flour

Egg white foam :

2 egg whites

1/4 tsp cream of tartar

40 gm caster sugar

Method :

1. To make egg yolk batter : combine egg yolks, cooking oil, kiwi topping jam, green colouring and sugar in a mixing bowl. Fold in sifted flour until forms batter. Keep aside.

2. To make egg white foam : beat egg whites and cream of tartar until mixture forms soft peaks. Gradually add in sugar, beating at high speed until frothy and stiff peaks form.

3. Gently fold beated egg white foam into egg yolk batter until blended.

4. Pour batter into ungreased 6-inch(16 cm) tube pan. Bake in preheated oven at 170'C for 30 minutes or until cooked. Remove from oven, invert cake onto table until completely cooled. Decorate with kiwi topping jam and preserved plums. (I do not have the time to decorate. This cake is delicious and fluffy. Do try it). HAPPY BAKING.