RED BEAN PASTE CHIFFON CAKE...

RED BEAN PASTE CHIFFON CAKE

source :    happyflour.com

Ingredients :

3  egg  yolk  (I use grade A)

20  gm  caster sugar

2  tbsp  cooking oil

1/8  tsp  salt

75  gm  cake flour  (I use all-purpose flour)

65  gm  red bean paste

70  gm  thick coconut milk  (I use evaporated milk)

3  egg  whites

1/4  tsp  cream of tartar

60  gm  caster sugar

Directions :

1.  Preheat oven to 175'C.

2.  Cook red bean paste and coconut milk together over low fire.  Set aside to cool.

3.  Sift flour and salt together.

4.  Using a hand whisk, mix egg yolk, sugar (20 gm), oil, red bean mixture and flour together.

5.  Whisk until well combined.  (If batter is too thick, add 1/2 - 1 tbsp of water).

6.  Using a cake mixer and whisk the egg whites and cream of tartar till frothy.

7.  Gradually add in the sugar and whisk till stiff peaks form.

8.  Fold in 1/4 of the meringue into the egg yolk mixture until combined.

9.  Then fold in the rest of the meringue lightly in 3 portions until well combined.

10.  Pour batter into a 20cm/8-inch ungreased tube pan.  Put into a preheated oven and bake for 40 minutes.

11.  Remove from oven, invert cake onto table until completely cool.  Remove/unmould from pan and serve...