This is another recipe I've adapted from the chiffon recipe book “超Q润威风蛋糕” by a Japanese author 赤堀博美. I've just added on some Horlick powder into one of her basic chiffon recipe. As this is only a test attempt (in case I flop it), I opted for a smaller recipe using 2 egg yolks and 4 egg whites. With smaller quantity but using my one big chiffon pan, I knew the cake won't be as tall as usual. I'm more concerned with the taste and texture rather than its height :)
Looking good? The surface looked slightly damp, should have prolonged the baking time for another 5 mins :)
The texture is really delicate, almost break it while trying to unmould it from the pan.
The texture is real fluffy though the taste of Horlick is not that prominent despite adding in quite an amount of the powder. It tasted more milky if compared with the plain vanilla chiffon cake.
- 40gm yolks (2 eggs)
- 20gm sugar
- 50ml oil
- 1 tsp vanilla paste
- 80ml hot water
- 100gm horlick
- 80gm cake flour
- 1/8 tsp salt
- 160gm cold egg whites (4 eggs)
- 50gm sugar
- Combine hot water with horlick and stir well to dissolve. Cool down slightly.
- Beat yolks and sugar until pale and fluffy. Add in oil, vanilla and horlick mixture and stir well to combine.
- Sift in flour and salt and mix till smooth batter formed.
- In a clean, dry bowl, beat cold egg whites on high speed till bubbly. Beat in sugar gradually until stiffed peak formed.
- Scoop 1/3 of the beaten whites into the horlick batter. Mix well.
- Pour the batter into the balanced whites and gently fold till well combine.
- Pour the mixture into an ungreased tube pan and bake in preheated oven at 180 deg cel for 35 mins.
- Remove pan from oven and invert onto wire rack to cool completely before unmoulding.