marron chiffon cake - by Carole Lai



Quite a while since I bake a cake. This is a 3 eggs mcc ( not mong cha cha hor ).
Anyone wants to guess the flavour? Have not seen this flavour chiffon made here before.Very fragrant.
Recipe is for a 17cm tin.
3 large eggs
45g castor sugar
80g marron creme (chestnut cream)
50 ml oil
30 ml water
60g cake flour/top flour/plain flour
1tsp rum ( optional )

Separate whites and yolks.
Mix marron creme with egg yolks.
Add water and oil gradually, mixing all the time.
Sift in sifted flour and mix till incorporated.
Whisk egg whites till foamy.
Add 1/3 sugar, continue whisking.
Add remaining in 2 parts.
Whisk till medium peaks.
If you don't want big air holes in your chiffon, whisk the last minute in 1 or 2 ( slow whisking ).
Mix 1/3 of the meringue into the yolk mixture with the same hand whisk you mix your yolks.
When fully incorporated, change to a spatula.
Add 1/2 of the balance of the meringue to the yolk mixture. Mix gently to avoid deflating the whites. Press your spatula to the side, touching the bottom, turn the tin at the same time as you lift the spatula up. This ensures minimal deflating of meringues as well as incorporating well.
Pour from a height of about 8 inches to the tin, turning the tin with your other hand.
Some bakers like to bang the tin to rid of bubbles but actually you create bigger holes when the bubbles break and join together.
Bake in preheated oven- time and temperature is subject to your oven.
I didn't follow the temperature in the recipe.
I bake at 170 for 30 minutes, then 150 for 20 minutes.
The cake rises very high, higher than the rim.
When done, drop it on your counter ( use a cloth lah) to avoid shrinkage.
Turn over and cool.
Remove when the tin is cool to touch.

Fiona Lau

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