Almond Chiffon Cake
(recipe adapted & modify slightly from Honey Bee Sweets)
Ingredients:
Egg yolk mixture
5 large egg yolks
30g creamy almond butter
60ml coconut oil
70ml fresh milk
1/2 tsp baking powder
60g Blue Jacket Cake Flour
60g almond meal
1 Tbsp chia seeds
Egg white mixture
5 egg whites
90g fine sugar
Method:
1. In a large mixing bowl, add in egg yolks, almond butter, coconut oil, milk & chia seeds. Whisk till well combined.
2. Add in baking powder & flour mixture into the egg yolk batter. Whisk till well combined.
3. In a separate bowl, whisk the egg whites & sugar till it reaches stiff peaks.
4. Combine the egg white mixture to the yolk mixture in 3 separate portions.
5. Pour batter into a chiffon tube pan. Steam bake in the preheated oven @ 160C for 30mins.
Method:
1. In a large mixing bowl, add in egg yolks, almond butter, coconut oil, milk & chia seeds. Whisk till well combined.
2. Add in baking powder & flour mixture into the egg yolk batter. Whisk till well combined.
3. In a separate bowl, whisk the egg whites & sugar till it reaches stiff peaks.
4. Combine the egg white mixture to the yolk mixture in 3 separate portions.
5. Pour batter into a chiffon tube pan. Steam bake in the preheated oven @ 160C for 30mins.
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