Recently, I have been baking chiffon cakes using the cooked dough method. I find this method more manageable and gives a higher success rate in achieving a nice and soft texture. The cooked dough method is similar to traditional chiffon cake method, except that you first cooked the flour in warm melted butter/oil/milk, cool slightly before you fold in the whisked egg whites or meringue.
|Black Sesame Chiffon and Pandan Chiffon, both using cooked dough method (pictures taken with mobile camera)|
Usually, I do not add baking powder for chiffon cakes. The air in the meringue is sufficient to yield a soft and silky smooth cake. But for this durian chiffon cake, I added 1/4 tsp baking powder as I had 100g durian puree added to this cake.
(chiffon pan size: 21cm)
20g corn oil
1/4 tsp salt
(B) Sift together:
90g plain flour
1/4 tsp baking powder
(C) Mix together:
100g durian puree (if durian flesh is too dry, add 1 to 2 tbsp milk)
5 egg whites
1/4 tsp cream of tartar
1) Combine (A) together in a small sauce pot and bring it to gentle simmer. Once it starts to simmer, remove the pot from heat and stir in (B).
2) Pour (C) into step 1 and mix till combined. Set aside the batter.
3) Whisk (D) till peak form. Fold the meringue into the prepared batter (fold 1/3 portion of the meringue at a time). Pour the batter into an ungreased chiffon pan.
4) Bake in preheated oven at 170C for about 45 minutes (I placed at 2nd lowest rack position).