This chiffon cake is light, moist and soft, unlike the ones that we buy from the bakeries which is usually soft and light but dry. It is a great cake to have at tea time break, a slice or two for a light breakfast. There's no butter but uses the minimal of vegetable oil, great for those who are watching their weight. This recipe makes a rather small cake. I make one and a half recipe and use a 18cm tube pan. I would usually prefer to eat chiffon cake as it is, without any cream or topping, as the cake is light and airy, and somehow it doesn't taste right with all the creams, toppings or glazes. Here's the recipe :
Peach Chiffon Cake
(adapted from "Chiffon Cake Is Done" by Kevin Chai)
Egg Yolks Batter
2 egg yolks
90gm canned peaches
20ml peach syrup
2 tbsp coooking oil
1 tbsp caster sugar
60gm self raising flour
Egg White Foam
2 egg whites
1/4 tsp cream of tartar
40gm caster sugar
- For the egg yolk batter : Blend 80gm peaches with syrup until fine. Dice the rest of peach slices. Combine with the remaining ingredients in a mixing bowl until forms batter.
- For the egg white : Beat egg whites and cream of tartar until mixture forms soft peaks. Gradually add in sugar, beating at high speed until frothy and stiff peaks form.
- Gently fold beaten egg white foam into egg yolk batter until blended.
- Pour batter into ungreased 6in (16cm) tube pan. Bake in preheated oven at 170C for 30 minutes or until cooked.
- Remove from oven, invert cake onto table until completely cool.
- Drizzle with orange colour piping jelly and decorate with peach slices.