Monday, March 23, 2009

Sweet Corn Chiffon

Usually I baked my chiffon for 35mins, but this time round the baking duration does not apply for this chiffon! Almost have a hard time trying to remove the cake from the centre tube. , now then realise the surface is not as brown enough, should have extend the baking time for another 5mins.

Sit nicely at the brim after cooling down!

Soft & fluffy...

balanced batter baked in papercups!

* 6 egg yolks
* 250gm creamy sweet corn
* 1/2 tsp vanilla essence
* 60ml corn oil
* 100gm castor sugar
* 120gm plain flour, sifted
* 50gm coconut powder
* 6 egg whites
* 1/2 tsp cream of tartar

  1. Whisk egg yolks with 30gm sugar till smooth. Stir in sweet corn, vanilla essence & corn oil. Fold in flour & coconut powder till batter forms.
  2. Beat egg whites with cream of tartar till foamy. Gradually beat in 70gm sugar on high speed in 3 additions till stiff peak formed.
  3. Fold in 1/3 of the egg white foam into sweet corn batter. Mix evenly. Pour the batter into the balance egg white foam and fold in gently till combined.
  4. Pour into ungreased 9 inch tube pan. Tap the pan on hard surface to release excess trap air bubbles and bake in preheated oven at 180 deg cel for 35 -40 mins. Invert immediately to cool completely before removing from pan.


Anonymous said...

This look so nice! May I know what kind of sweet corn you used? Thanx


Peng said... del monte brand, in a carton package.

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