Pomegranate Chiffon Cake - by Fiona Lau

Pomegranate Chiffon Cake - by Fiona Lau
(modified & recipe Inspired by Patricia Na and Lee Eng)
***Pls Do link back to bakingscorner if you have used any information as published in this blog. Tks Q

Group A)
5 egg yolks
50g caster sugar
60 ml corn oil
80 ml Pomegranate juice (freshly juiced or packet)
100 gm cake flour
1/4 tsp baking soda
1/2 tsp baking powder
1/4 tsp red color paste (optional)

Group B)
5 egg whites
1 tsp lemon juice
70 gm icing sugar

1) Preheat oven to 180 deg C

2) From group A, whisk 5 egg yolks with caster sugar till it dissolves. Add in juice, corn oil & coloring & mix well. Lastly, sift in cake flour. Set aside.

3) From group B, beat egg whites with Lemon 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 20" chiffon pan & tap gently. Bake for 50 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!

***Pls Do link back to bakingscorner if you have used any information as published in this blog. Tks Q

Fiona Lau

Baking's Corner (BC) was founded in 2013 by our passionate homebaker, Fiona Lau. She started sharing her recipes and little did she expect to inspire other passionate homebakers to do the same.

BC has then grown into a huge recipe library with more and more recipes being added each day. Fiona strongly believes that "Sharing is Receiving", from professionals to beginners, you can find a large variety of recipes contributed by homebakers and professionals!

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