Thursday, January 13, 2011

Red Bean Paste Chiffon Cake

When the cake was baking in the oven, the kitchen was filled with red bean and coconut milk aroma. However, I can barely detect and taste any red bean in this cake when I am eating it. I wonder why.

Nonetheless, this delightfully light and guiltless cake receives praises from my parents and aunt as "healthy and not oily". The cake is so soft that I can't seem to be able to slice the cake neatly and the best "pose" is to let the slice lay on its side. Haha... Smiles, dear chiffon, you are on camera! :)

Thanks to Happy Flour for sharing the recipe. :)

Red Bean Paste Chiffon Cake
Adapted from: Happy Flour

Ingredients (Makes an 18-cm tube cake)
3 egg yolks
20 g castor sugar
2 tbsp vegetable oil
Pinch of salt
75 g cake flour
65 g red bean paste
70 g thick coconut milk
3 egg whites
1/4 tsp cream of tartar
60 g castor sugar

1. Sift cake flour and salt together. Set aside.
2. Cook red bean paste and coconut milk together over low heat. Set aside to cool.
3. In a bowl, whisk egg yolks, sugar, oil, red bean mixture and flour mixture together until well-combined. (If batter is too thick, add 1/2 – 1 tbsp water.)
4. In a clean dry mixing bowl, beat the egg whites and cream of tartar till frothy. Gradually add in the sugar and beat until stiff peaks form.
5. Fold in 1/4 of the beaten egg whites into the egg yolk mixture until combined.
6. Fold in the rest of the egg whites lightly in 3 portions until well combined.
7. Pour the batter into an ungreased 18-cm tube pan.
8. Bake in a preheated oven at 175°C for 40 minutes.
9. Remove from the oven and invert the pan immediately. Let it cool completely before unmold.

- I used 25 g of vegetable oil and omitted cream of tartar.