I saw members of a Facebook group baked Horlicks chiffon and I told her that my family might like this flavoured chiffon. Personally since I prefer denser chiffon and therefore I chose one chiffon recipe that I like. For those tall, fluffy and airy chiffon, I do not like the texture as I have a tendency to cough when I am eating them. Some are extremely dry to my liking ..
Therefore, i choose my black sesame chiffon recipe (Recipe: Black Sesame Chiffon Cake (黑芝麻戚风蛋糕)) and modified from this recipe.
You might be wondering if it is a chiffon cake? Yes, it is a chiffon cake but recently when I baked my chiffon cake, I seldom used tube pan but normal round pan. To me this is much easier for serving and can cut into beautiful shapes and therefore for this recipe, I will share the recipe in a normal cake pan without the need to invest into a chiffon tube pan.
WHAT IS REQUIRED
Servings: An 8” round pan of chiffon
Ingredient A – For egg yolk batter portion
- 5 egg yolks
- 150 grams of sifted cake flour
- 50 grams of cooking oil
- 30 grams of Horlicks powder
- 100 grams or ml of plain water or fresh milk.
Ingredients B – For egg white beating
- 5 egg whites
- 100 grams of castor sugar
- 1 tsp. of cream of tartar (optional)
STEPS OF PREPARATION
Get ready an 8” diameter round cake pan. PLEASE DO NOT GREASE THE CAKE PAN.
Pre heat the oven to 150 degree Celsius.
- Put the egg yolks, milk and cooking oil in a mixing bowl. Use a hand whisk to whisk until well combined. Sift in the Horlicks and cake flour. Fold lightly until it forms a thick batter. Set aside.
- In a clean mixing bowl, add the egg white. Beat until slightly foamy and add the cream of tartar. Continue to beat at high speed and add sugar tablespoon by tablespoon. Once it reaches soft to firm peak, off the machine. The meringue should be glossy and shall be able to stand on its own. If you invert the mixing bowl, all the meringue shall stay intact in the mixing bowl and not flow down. For taller chiffon, you can beat the meringue until stiff peak.
- Transfer 1/3 of the meringue to the egg yolk better. Fold lightly and swiftly in one direction with a spatula. Once it is well mixed, add the another 1/3 of the meringue and perform the same. Once the final portion of meringue has been added and well mixed, transfer the batter to the chiffon tube pan (note that the chiffon tube pan shall not be greased) . Level it and use a skewer to lightly go around the batter to force out any trapped air. Lightly bend the baking tin on the table to further forcing any trapped air to escape.
- Bake in the pre-heated oven of 150 degree Celsius for 15 minutes. After 15 minutes, take out the baking tin and use a sharp knife to score into your desired pattern. Continue to bake for about 45 minutes or until a skewer inserted comes out clean. The scoring is optional but it will help the cake to crack in planned the pattern that you liked.
- Once it is ready, immediately invert the baking pan for cooling. Only upon completely cooled, you can dislodge the cake from the tin. To dislodge the cake, use hand to “peel “ from the sides of the tin or alternatively, run a knife along the side and the bottom.
For those who like Horlicks and fluffy cake, you can give this recipe a try.
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