Bake- Along is chiffons, so I have a reason to try out as many as I want to.
This time I make the chiffon cake using the yam paste that i bought for quite sometime but have not tried it out. The recipe is from my friend Khai Tam - a Vietnamese famous food blogger.
Recipe: (from Bep Rua with a bit of adjustment )
* Yolk batter:
- 4 egg yolks
- 60g cake flour
- 50ml fresh milk
- 35g oil
- 1 tsp yam paste
* White batter:
- 4 egg whites
- 70g sugar
- a pinch of cream of tartar
* Preheat the oven at 160 degree C ( fan-forced). Prepare a 18cm chiffon tube- pan.
* Mix all ingredients for yolk batter in a mixing bowl. Mix with a hand whisk until the batter become thick and smooth.
* Put egg whites in another clean and dry mixing bowl. Use electric mixer to whisk until foamy, add cream of tartar and whisk for another minute, slowly add in sugar, continue whisking on high until reach stiff peak.
* Add 1/3 of the egg white batter into egg yolk. Use spatula to fold until combined. Pour everything back into the eggwhite, continue to fold lightly until the mixture is smooth and well combined. Pour mixture into prepared pan, smooth the surface. Tap the pan on the table a few times to break the air bubbles. Bake in the oven for about 40' or until cooked. Remove from oven, turn the pan up side down, let it cooled completely before remove the cake from pan.
I am submitting this post to Bake-Along, organised by Zoe from Bake for happy kids, Joyce from Kitchen Flavours and Lena from Frozen Wings