Chiffon Cake again.

 BLACK DOTS CHIFFON CAKE

BLACK DOTS CHIFFON CAKE


source from :   book 'Chiffon cake is done' by Kevin Chai
tried by  :         zaralovebaking.blogspot.com


Egg yolk batter :

   5   egg   yolks  (A)
 50   gm    caster sugar
   4   tbsp  cooking oil
 60   ml     fresh milk
 50   gm    raisins
   1   tsp    vanilla essence
100  gm    self-raising flour

    1  slice   chocolate sponge cake  (diced)


Egg white foam :

   5   egg   whites
1/2  tsp     cream of tartar
 80  gm     caster sugar


Method :

1.   To make egg yolk batter :  combine egg yolks, sugar, oil, fresh milk, raisins and vanilla essence in a mixing bowl.  Fold in flour until forms batter.

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 beaten egg white foam into egg yolk batter until blended using spatula.  Do not over mix.

4.   Pour some batter into ungreased 9-in (22cm) tube pan and put some sponge cake dices alternately until finished.

5.   Bake in preheated oven at 170'C for 30-40 minutes or until cooked.  Remove from oven, invert cake onto wire rack until completely cool.