March 17, 2008

Honey-Raisin Chiffon Cake

It has been a long time since I last made a chiffon cake. My last coffee chiffon wasn't that good cos' I opened the oven halfway to put a foil over it due to the top getting burnt. As a result, the bottom shrunk slightly. I'm forever having this problem. Thus from now onwards, I'd learnt that any delicate cake would have to be placed at the lower shelf, nearer to the right side, away from the hot spots (for my oven only). This time round, though the top's still burnt, at least it wasn't that bad.

I was browsing through my chiffon book recipes by Kevin Chai and finally decided on this simple honey chiffon cake. Instead of olives, I substituted with raisins. I like cakes with the addition of honey as it always gives a different kind of sweetness that I simply love. The addition of raisins pairs well with honey too.
Ingredients:
2 egg yolks
20 ml honey (I added 1 1/2 tbsp more)
20 ml olive oil (I added 2 tbsp more)
20 g raisins
60 g self-raising flour
2 egg whites
1/4 tsp cream of tartar
40 g caster sugar
Method:
  1. To make egg yolk batter, combine egg yolks, honey, olive oil and raisins in a mixing bowl. Fold in sifted flour until it forms a batter.
  2. To make egg white foam, beat egg whites and cream of tartar until soft peaks form. Gradually add in sugar in three additons , beating at high speed until stiff peaks form.
  3. Gently fold in beaten egg white foam into egg yolk batter until well blended.
  4. Pour batter into ungreased 6-inch tube pan. Bake in preheated oven at 170°C for 30 minutes or until cooked.
  5. Remove from oven, invert tube pan to let it cool completely.
Note: As I was mixing the egg yolk batter, I found that the batter was too thick, almost going to form a dough. Probably the egg yolks I used was of medium size. Thus, I added more oil and honey to get a more liquid consistency.
Thus you may need to adjust accordingly.
I would suggest using large eggs. If it is still too thick, then add in more oil.



I'm looking forward to try other chiffon cakes! :D

12 comments:

Small Small Baker said...

Your chiffon cake looks great! Congrats on a successful chiffon cake again!

Amy said...

Hi, I saw your breadmaker in the previous post. May I know how much did u pay for it and is it easy to use? I'm also very keen to get one and make my own bread, but i'm really new in all these baking.
Thanks!

daphne said...

Yum. I wouldn't mind having a slice! =)

sweet-tooth said...

This looks very yummy!
I like the combination of honey and raisins, good idea!
:D

Mandy said...

i baked a chiffon cake with citron honey once, and I agree that honey just add a different dimension of sweetness to cake. :)

Happy Homebaker said...

I used K Chai's chiffon recipes too...and I find that the yolk batter is always very thick and sticky...but I didn't add more liquid to it though.

ovenhaven said...

I've never tried honey chiffon cake before. It looks lovely!

Aimei said...

Hi SSB, Thanks! :)

Hi Amy, I bought for $69.90 at Carrefour. The brand is bluesky. It was recommended by many floggers and the review was quite good so far. It's quite easy to pick up how to use it. Don't worry. ;)

Hi Daphne, Sweet-tooth, Mandy, Yeah I agree it's yummy! I really like the sweetness of honey. :)

Hi HHB, I guess probably it was due to the eggs? The batter was quite thick, so I really had to add more liquid. I'd experienced such thick batter before, and the resulting cake was quite dense.

Thanks oven haven! :)

Amy said...

Hi Aimei,

Tks for your feedback! Also, would like to ask whether for the baking of chiffon cake, should I take it out immediately from the oven once it is baked or should I leave it in oven for a while? Thanks!

Aimei said...

Hi Amy, you should take it out from the oven immediately and overturn it to let it cool. This is to prevent the cake from collasping. But be careful cos' its hot. :)

Sukkimi said...

I got the same book and i love chiffon cake too.
Thanks for the tips "adding oil" into the egg yolks batter. Will try that next time.

Aimei said...

Hi Sukkimi,

Yup I added cos' it's too dry. I think have to adjust accordingly depending on the type of flour, the size of eggs we used etc. :)