Рецепт Black Glutinous Chiffon Cake
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I would like to say Thank you to 我的厨房乐园 who was so kind to send me a packet of glutinous rice flour about one week ago. She used this black glutinous rice flour to bake chiffon cake and thank you very much for thinking of me.
And I also baked this Black Glutinous Chiffon Cake two days ago and.. WOW! this cake has it unique taste, very light and soft, almost melt in your mouth.
Recipe from 我的厨房乐园 ( I have made some slight adjustment on the recipe):
- 4 Egg yolks
- 20g Sugar
- 1/4 tsp Salt
- 50g Coconut cream (Kara brand)
- 2 tbsp Corn oil
- 30g Plain flour
- 55g Black Glutinous rice flour
- 1/4 tsp DA Baking powder
- 4 Egg whites
- 1/4 tsp Cream of tartar
- 50g Sugar
Method:
Sift plain flour, black glutinous rice flour and DA baking powder together and set aside.
Whisk egg yolks, salt and sugar together until sugar dissolved.
Mix corn oil and coconut together till combined and add to the egg yolks mixture, mix well and add flour ingredients into it and stir batter until smooth.
Whisk egg whites and cream of tartar till frothy. Gradually add in the 50g sugar and whisk till peak form.
Lower speed and slowly pour the egg yolks mixture into it. Stop machine and use a rubber spatula to fold mixture until well combined.
Pour batter into two mini moulds.
Bake at preheated oven at 160C for 25 mins and 150C for another 15 minutes.
Then switch temperature to lower grill and bake chiffon cake for another 5 minutes.
Remove chiffon cake from oven, invert mould onto table.
Allow the cake to cool completely before removing the cake from the mould.