Roselle Jam Chiffon Cake
17cm chiffon pan
For the yolk mixture
4 egg yolk
30g canola oil
35g caster sugar
50g roselle jam
1 teaspoon lemon juice
1/4 teaspoon salt
80g cake flour (sifted)
For the meringue
4 egg white
2 - 3 drops of lemon juice
35g caster sugar
1) Separate the eggs into yolks and whites. (the size of my egg is 65g each with shell)
2) Position the rack in the lowest level and preheat oven to 170°C.
3) In a dry clean mixing bowl, beat the cold egg whites and lemon juice till foamy using the electric stand mixer. Gradually add in caster sugar in 3 separate additions and beat till stiff peak, formed into a stiff peak meringue. Transfer to a big bowl and chill in the fridge.
4) In the same mixing bowl, cream together egg yolks and caster sugar until pale and thickened using the electric mixer (about 3 - 4 minutes). Add canola oil and lemon juice and continue beating till combined. Next, add the yogurt and jam and whisk until the mixture is combined.
5) Sift in cake flour and salt and whisk again until mixture is well combined.
6) Gently but quickly fold 1/3 of the meringue into the yolk mixture with a manual whisk. Fold the remaining meringue in 2 batches into the mixture until it looks evenly mixed (no streaks of meringue).
7) Pour the batter into the un-greased chiffon pan. Lightly tap the pan a few times on a table top to get rid of any trapped air bubbles in the batter.
8) Bake in a preheated 170ºC for 10 mins. Reduce to 160ºC and continue baking for 25 mins or until the cake surface turns golden brown, and a skewer inserted into the centre comes out clean.
Cover with a piece of loose foil over the pan if top of the cake is browning too quickly.
(Note: The temperature of the oven may vary, do adjust accordingly and observe especially in the last 10 - 15 minutes of baking.)
9) Remove the chiffon pan from the oven, drop the pan at a height of 20~30cm onto a table top. This action helps to keep the springy texture of the cake when it is left to cool.
10) Immediately invert the pan to cool before unmoulding the cake from pan.
*note: to unmould the cake:
a) Run a thin-bladed knife or palette knife around the edge of the pan and the funnel. Release the cake and run the knife along the base of the pan to remove the cake.
b) By hand, gently pull cake from the sides of the tube pan. Turn the cake pan over and press down on the bottom firmly to dislodge. Gently pull the cake from the base around the edge and around the whole cake. Continue to lift up the cake and moving inwards until you reach the tube.