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Friday, April 27, 2012

Maple Syrup Chiffon Cake

Was looking for unique flavours of chiffon cakes when i saw this recipe.This cake is cotton-like soft with a slight tinge of maple syrup and it goes well with a cup of tea or coffee.You can replace some of the milk with more maple syrup if u like a stronger taste.I made some adjustments to the amount of eggs and cooking temperature and timing.

  • 1 x 17cm tube pan

You will need:

90g cake flour
1/8 teaspoon baking powder
1/4 teaspoon salt
40ml oil
50ml pure maple syrup
30ml milk
4 small egg yolks (or 3 medium egg yolks)

4 small egg whites (or 3 medium egg whites)
1/4 teaspoon cream of tartar
35g sugar

The Preparation:
  1. Sift flour and baking powder.
  2. Mix the rest of the ingredients in (A) with 1. with a hand whisk till well mixed.
  3. Beat egg whites and cream of tartar with electric whisk and add in sugar gradually,beat till stiff peaks formed.
  4. Fold in 1/3 of egg white mixture into mixture in step 1. Then slowly fold in the rest until well mixed,do not deflate the egg white mixture.
  5. Pour into ungreased tube tins (1/2 to 3/4).

The Baking:
  1. Bake in a preheated oven at 170°C for 20 minutes and 160°C for another 20 minutes or till cooked.
  2. Remove from oven and invert the tin.
  3. When cake is completely cooled,unmould from tin,slice and serve.
  • To know if your cake is cooked thoroughly or not,insert a skewer or satay stick onto the centre.If it comes out clean,it is done.
  • Different mixers and ovens will differ in mixing and cooking time.
  • For more info,click here and here.

Original recipe from: Maple Syrup Chiffon Cake by Happy Flour.

~Indulge in what we make in DeQueenKitchen~

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