Wednesday, May 23, 2007

Strawberry Chiffon Cake

Bought some strawberries on friday, can't finish all so use some to made a chiffon cake. The strawberry colour is not obvious even after adding 1/2 tsp of strawberry emulco...

This recipe uses 20cm tube pan. (I bake it in 22cm tube pan)



5 Egg yolk

50gm castor sugar


120gm Strawberries

80gm corn oil

15cc rum


120gm cake flour

3g baking powder


6 egg white

70gm castor sugar

1/8 tsp cream of tartar


1)Preheat oven at 170 deg C.

2)Mix A) till well blend then add oil and mix till well blend.

3)Use a fork to mash the strawberries into puree form.

4)Mix the strawberry puree into 1)

5)Beat egg white till bubble then add in cream of tartar, beat till white form then add in sugar in 3 times, beat till stiff peak form.

6)Sift C) for 2-3 times.

7)Mix the C) into egg yolk mixture. Then mix half the egg white mixture to the egg yolk mixture and mix well, then pour the egg yolk mix to the half of the egg white mixture.

8)Pour mixture into tube pan and bake for 45min or until well done. Remove from oven and invert the pan to let it cool before removing the cake from cake pan.


berney said...

Hi Jen

I have never suceeded in chiffon cake until I try your recipe! Thank you!
I think it is the method that you use by not mixing the flour to the egg yolk mixture.

However, when i bake other chiffon recipe whose method is to mix flour with egg yolk, but i use your method. The chiffon always fail. Does that mean that this method should only be use when the recipe call for?

Hope you know what i mean.


Jennifer said...

Hi Berney,

Thanks for your compliment. This is not my method and recipe, it from a book. The author is japanese lady.
In her book she did this:
Add 1/2 the flour into the egg yolk mixture mix well,
then add 1/3 portion of egg white to the egg yolk mix well,
then add the other 1/2 of flour into egg yolk mix well,
the add 1/3 portion of the egg white to the egg yolk,
lastly you can pour the egg yolk mixture into the egg white mixture and mix well.
I didn't mention this in this recipe cos I can manage with all the flour mix into the egg yolk.
Hope it helps.


berney said...

Hi Jen

Can you tell me which book is it.


Jennifer said...


The book is written in chinese, not sure is it still available in the bookstore.


berney said...

Thanks for the link. May i know where did you get it and how much it cost.


Jennifer said...


My friend got it for me. I think you can still find it in kinokuniya.


Jennifer said...

You can call and place a reservation with kino, tell them the ISBN no. Then you go down and buy, just in case they don't have stock and you will waste your trip going there.


berney said...

Jen, thanks for all the info. I called Kinokuniya and Popular, both do not have the stock and they will not order from the Taiwan publisher again.



Jennifer said...

Hi berney,

You can still buy from the taiwan site from the link i attach above, the shipment is abit on the high side or borrow from the library.


berney said...

Hi Jennifer

Sorry to bother you on this. I have very much like to get hold of this book but no luck.

This is not in the library, publisher has no stock. I have even ask DH to check for me in bookshop when he was in Taipei.

Would you be kind enough to make a copy for me. I leave my email address here. If you are agreeable, i will send you my address so that you could mail to me. I will pay you for the postage and photocopy fees.