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