Pomegranate Chiffon Cake - by adapted by Lee Eng

Pomegranate cake. Inspired to try after tasting Lama's Russian cake
Here's the recipe -
Pomegranate Chiffon Cake (modified & adapted by Lee Eng)

Group A)
6 egg yolks
50g caster sugar
60 ml corn oil
30 ml fresh milk
100 ml Pomegranate juice (freshly juiced or packet)
110 gm cake flour
1/4 tsp burgundy color paste (optional)

Group B)
6 egg whites
1/4 tsp cream of tartar COT
50 gm caster sugar

1) Preheat oven to 160 deg C
2) From group A, whisk 6 egg yolks with caster sugar till it dissolves. Add in milk, juice, corn oil & coloring & mix well. Lastly, sift in cake flour. Set aside.
3) From group B, beat egg whites with COT till soft peaks. Add in sugar gradually & continue beating till stiff peaks.
4) Mix 1/3 of meringue (3) with egg yolk mixture (2) using folding method. Then another 1/3 & 1/3 folding gently till all mixed in.
4) Pour mixture into 23" chiffon pan & tap gently. Bake for 50-60 mins till done. Cool cake inverted & unmould only when completely cool.

Beat 250ml of whipping cream with 2-3 tbsp icing sugar till fluffy. Add 3-4 tbsp Pomegranate juice into cream. Cut cooled cake into half across the middle & brush some Pomegranate juice on the tops of both parts. Ice cake completely with the prepared cream & decorate with fresh Pomegranate fruits.

Enjoy baking & hope yours is a success!

Note: if any part of the above recipe looks familiar, kindly note that this is just a typical chiffon cake recipe adapted to the pomegranate fruit.

Fiona Lau

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