A recipe taken from Okashi Sweet Treats Made With Love by Keiko Ishida with slight modification.
Ingredients: (for a 20cm chiffon)
(A)
5 egg yolks
20 sugar
60g oil
70g soy milk
70g cake flour
1 vanilla pod (scrape the vanilla bean out)
pink colour gel
(B)
5 egg whites
85g caster sugar
1/2 tsp cream of tartar
- Preheat oven to 160 degrees C.
- Beat egg yolks and sugar until thick and pale. Gradually add in oil, water and vanilla bean. Beat until well combined.
- Sift flour into a mixing bowl. Gradually whisk in the egg yolk mixture in a slow and steady stream.
- In another bowl, beat egg whites until foamy, add in cream of tartar and beat until soft peaks form. Gradually add in sugar and beat until stiff peaks form.
- Gently fold the beaten egg whites into the flour/egg yolk mixture in 3 batches.
- Divide the batter into two lots and add in colour.
- Pour batter into an ungreased tube pan.
- Bake for about 45 minutes or until cook.
- Remove cake from the oven and invert the pan to cool.
- Unmould the cake when it is completely cool.
It's soo pretty in pink!
ReplyDeleteWow ... very nice pink color. The chiffon looks cottony soft.
ReplyDeleteThe colour of the chiffon looks very attractive! I've tried your recipe of the Orange-Lemon Curd & I love it. Used them to sandwich with melting moments & also tarts! Thanks for the recipe!
ReplyDeleteGlad that you like the Orange-Lemon Curd. It makes a yummy filling for swiss roll too.
DeleteVery sweet colour chiffon. Nice one.
ReplyDeleteThanks. I am just testing out the colour for my friend's daughter wedding.
DeleteHi Minty~~
ReplyDeleteur pinky vanilla chiffon so attractive!!!!
smelly sweet~~~ nice~~
first time to leave comment here...
happy to follower u~~~
Hi Sabrina
DeleteThanks for dropping by. Your comments are much appreciated.
Hi Veronica, haven't seen you around for a while! What a beautiful chiffon cake, love the sweet pink swirls. It looks so soft and fluffy too.
ReplyDeleteHi Mich, I have been baking and cooking but didn't get the chance to take pictures. That's why I'm so slow in updating my blog. Anyway, thanks for visiting.
DeleteLove the colour combination, so sweet and very suitable for wedding.
ReplyDeletevery sweet and pinky chiffon!
ReplyDeleteI simply the colour of your chiffon. So girly! Have a lovely weekend, dear.
ReplyDeleteKristy
Hi Veronica, may I know what kind of knife you are using to slice the chiffon? The sides and edges looks so neat and nice without the crust. Very sweet coloured chiffon.
ReplyDeleteHi Kimmy, I always use a serrated knife to cut chiffon, with sawing motion to gently cut through the cake.
DeleteThanks, that means I did it right. If it doesn't look nice means my cake texture is not good..
DeleteHi Veronica, I love the color of this chiffon cake too, so pastel and so fluffy and light!
ReplyDeleteI love the pink color. So sweet and feminine.
ReplyDeleteThis lovely chiffon cake just reminded me of my Mom.
ReplyDeleteHer favorite cake to make.
Gorgeous cake!
I'm your newest follower. Love your blog.
I hope you can visit me at www.theredapronscravings.com
gghie
Hi Veronica,
ReplyDeleteThis is a lovely pink chiffon cake. The texture look so fine too.
I like the recipe book you are using 'Okashi Sweet Treats Made With Love by Keiko Ishida' It's a great book.
mui..^^