I am very satisfied with French Almond Cake that I baked recently. Knowing that my family likes chiffon cake, the idea of incoporating almond into a chiffon cake came into my mind and I started searching high and low for the recipe in the internet but without much success. So I googled 杏仁戚風 and found this recipe written in chinese. This light and airy almond flavour chiffon cake is well received.
This recipe is adapted from yoyo’s playroom with slight modification. Method has been modified to my own preference.
55g vegetable / olive oil
70g fresh milk
30g ground almond
20g caster sugar
5 egg yolks
65g cake flour
A pinch of salt ( not included in the original recipe )
1tsp vanilla extract ( not included in the original recipe )
5 egg whites
60g caster sugar
¼ tsp cream of tartar ( not included in the original recipe )
1.Mix ingredient A together and stir till smooth.
2. Whisk egg white at low speed until foamy, add in cream of tartar and beat at medium speed. Add sugar in 3 additions and whisk at high speed until stiff peak forms.
3. Add 1/3 of the egg white mixture into egg yolk mixture and mix gently to combine. Then add the reamining egg white mixture and gently fold in until well combine.
4. Pour into a 21cm tube pan. Tap the tube pan on the table top a few times to reduce large bubbles. Bake at 170C for about 40 to 45 mins or until cooked.
5. Remove from oven, invert cake onto cooling rack until completely cooled before removing from the pan.
6. Slice and serve.