Friday, April 11, 2008

Black Chiffon Cake

After two failed attempts, I decide to give it one last try. To my delight, the cake is a success! ^^ It is light, fluffy, moist and soft. Also, the black glutinous rice flour gives the cake a totally unique flavour.

Black Chiffon Cake

6 egg yolks
50 gr sugar
75 ml oil
100 ml water
40 gr black glutinous rice flour
85 gr flour
1/2 tsp baking powder
1/2 tsp baking soda
1 tsp vanilla
pinch of salt

6 egg whites
1/2 tsp cream of tartar
75 gr sugar

1) Combine egg yolks and sugar, mix well.
2) Add oil and water, mix well.
3) Add black glutinous rice flour, flour, baking powder, baking soda, vanilla and salt, mix well. Set aside.
4) In another bowl, beat egg whites and cream of tartar for 5 minutes.
5) Add sugar, beat until mixture is stiff.
6) Fold egg whites into the egg yolk mixture, mix well.
7) Bake at 180 deg C for about 30 minutes.
8) Invert cake and cool completely in pan.
9) Loosen the edges and shake the pan to remove cake. Serve.

No comments: