Nutmeg Juice Chiffon Cake ~ 豆蔻戚风蛋糕

Very often nutmeg is used as a spice to enhance the flavour of food be it in cooking or baking.  A friend who  just returned from Penang, gave me a bottle of nutmeg juice. The tangy juice is made into a syrup which can be used to make a refreshing beverage and here I have added it into this chiffon cake.  Although nutmeg has a good many health benefits but during pregnancy, it's unsafe to be consumed in larger doses other than those found in food, for it may cause miscarriage or birth defects.  Not recommended during breastfeeding.

Nutmeg Juice Chiffon Cake ~  豆蔻戚风蛋糕 
Ingredients (A)
6 egg yolks
65 gm caster sugar
100 ml canola oil
100 ml warm water
50 ml nutmeg juice
200 gm plain flour
3 tsp baking powder
1/2 tsp salt
(B)
6 egg whites
65 gm caster sugar

Method

1. Dissolve the nutmeg juice with the 100 ml warm water, set aside.
2. With a ball whisk, whisk the egg yolks with sugar till dissolved, add oil and juice, mix well.
3. Sift in plain flour, baking powder and salt, mix well till free of lumps.
4. Whisk egg whites till foamy, add in sugar gradually and beat till stiff peaks but dry.
5. Fold 1/3 egg whites into the egg mixture, mix well, followed by the remaining egg whites.  Fold in till fully incorporated taking care not to overmix and deflate the egg whites.
6. Pour batter into an ungreased 23 cm chiffon cake pan.  Tap the pan a few times to remove air bubbles.
7. Bake in a preheated oven @ 170 deg. C for about 50 to 55 mins. till golden brown.  Test with a skewer till it comes out clean.
8. Invert the cake immediately after removing it from the oven.  Let cool completely and unmould by hand.