Tuesday, October 27, 2015

Peach Chiffon Cake by Angela Seah Thulin

I bought a can of peach for no reason (haha). No idea what to use it for but i do have cravings for chiffon cake. So... this is my peach chiffon cake!! 

Can you see from the pic that it is very very soft? Yes, it is! And for every bite, there is a hint of peach taste in it. I was initially very concerned about the sweetness as i was using canned peaches but i can tell you this tastes just nice. In fact, i would probably add alittle bit more sugar the next round.

I used four large eggs for this recipe so if you have smaller eggs on hands, please use five instead.

Part (A)
4 large egg yolks or 5 small
3 tbsp sugar 
150g canned peach and purée 
1 tbsp syrup from the canned peach
3 tbsp corn oil
1 tbsp water 
1 tsp vanilla essence
100g cake flour, sieve 
1 tsp baking powder (mix together with flour)

Batter Part (B)
4 large egg whites (175g) or 5 small
4 tbsp sugar 
1/4 tsp cream of tartar 

*I have super hot oven - i baked my chiffon at 140degree for 30mins with foil covered. Then 13mins at 125degree without foil.

Steps -
Preheat your oven to 160degree celsius

1. Beat the egg yolks and sugar till light & frothy.  Then add in peach purée, peach syrup, corn oil, water in beat for few secs. Add the flour & baking powder in, stir to well combine.
2. Beat egg whites till foamy then add cream of tartar. Beat till soft peak and start adding sugar. Whisk till stiff peak achieve. 
3. In 3 additions, take some of the meringue and fold in to the egg yolk batter. Using a balloon whisker, fold them together till well combined.
4. Pour the batter into 20" chiffon pan, 3/4 full.
5. Bake at pre-heated oven at 160c for 35mins-40mins at middle rack or until cooked. 
6. Once baked, turn your chiffon tin upside down and cool completely before removing from the tin.

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