Napolitan Chiffon Cake ( 拿波里戚风蛋糕 ) - by Kris Lim

Napolitan Chiffon Cake ( 拿波里戚风蛋糕 )
( 18 cm / 7" cake )

Ingredients :

4 egg yolks
30g sugar
35g corn oil
60g milk
90g cake flour, sifted
1 tsp vanilla extract

4 egg whites
60g sugar
1/4 tsp cream of tartar

10g cocoa powder + 1 tbsp hot water, mix to dissolve and let cool
2 tbsp strawberry jam, microwave 1 min to liquify and let cool
1 drop red coloring ( optional )

Method :

1. In a large bowl, beat egg whites and cream of tartar with an electric mixer until soft peaks form. Add the sugar one tablespoon at a time and beat thoroughly after each addition until stiff peak. Set aside.

2. In another bowl, whisk egg yolks and sugar, then add in oil and milk. Add in sifted cake flour and whisk to combine. Add in vanilla extract.

3. Divide the batter into three bowls and add separately the cocoa mixture and strawberry jam mixture ( with red coloring ) into two of the bowls and leave the last one untouch. Stir to blend.

4. Divide the egg whites into three portion and add to the three flavoured batter separately. Fold gently to blend.

5. Pour the vanilla batter first into the tube pan and level with spatula. Next pour in the strawberry batter, levelled and lastly the cocoa batter, level again. Bang the tube pan 2-3 times to remove air bubbles.

6. Bake at preheated oven 160 deg C for 40 mins. Remove pan immediately and invert to cool completely before unmoulding.

Fiona Lau

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