I show the pic while it’s baking to mister and he went.. u baked huat Kueh??? Not 15th of the mth yet mah
Its chiffon cake la!!!!!!
this recipe was adapted from happy home baking
I omitted the canberries and reduced the sugar for my parent and kiddo. What I like is without any raising agent, it’s still very fluffy and light.
make 10 coffee cup size
3 egg yolks (use large eggs)
1og caster sugar
40ml corn oil
80g flavour yoghurt of your choice
1 teaspoon lemon juice
80g top flour
4 egg whites (use large eggs)
40g caster sugar
Sieve flour and set aside.
Place egg yolks in a mixing bowl. With a manual hand whisk, whisk the yolks a little. Add in sugar and whisk to combine.
Add in oil gradually, whisk to combine.
Add in yoghurt and lemon juice. Whisk to combine. Sieve over the flour and whisk till the flour is fully incorporated. Do not over mix. Set aside.
In a clean, dry mixing bowl, beat egg whites with a handheld electric mixer on low speed until mixture becomes frothy and foamy. Add half of the sugar amount and turn to high speed and beat the mixture. Continue to add in the remaining sugar and beat until the egg whites reaches the soft peak stage.The soft peak stage is reached when the peaks of the whites curl over and droop slightly. The egg whites should appear smooth and glossy. (Do not over beat the whites still stiff, it is better to beat the whites still soft peaks for easy folding with the yolk batter.)
Add the beaten egg whites into the egg yolk batter in 3 separate additions, each time folding gently with a spatula until just blended.
Pour batter into coffee cup. Tap the cup lightly on a table top to get rid of any trapped air bubbles in the batter.
Bake in pre-heated oven at 160 degC for 25 mins, or until a toothpick inserted into the centre comes out clean.