Ginger Nut Chiffon Cake ~ 姜饼戚风蛋糕

 

The recipe for this Ginger Nut Chiffon Cake is adapted from my earlier post of Biscoff Chiffon Cake.

As always, chiffon cakes are soft and fluffy and the crushed ginger nut cookies gave the cake an added crunch.  This cake can be enjoyed as a dessert or for an afternoon tea.

Ginger Nut Chiffon Cake    ~  姜饼戚风蛋糕                      

Ingredients (A)

• 6 'L' egg yolks
• 60 gm caster sugar
• 90 ml vegetable oil
• 155 gm plain flour
• 1 tsp baking powder
• 1/4 tsp salt
• 115 ml milk
• 1/2 tsp vanilla
• 60 gm ginger nut cookies, crushed

(B)

• 6 'L' egg whites
• 1 tsp vinegar or lemon juice
• 60 gm caster sugar

Method

1. Sift four with baking powder, salt.  Set aside.
2. Using a handheld whisk, whisk egg yolks with sugar till creamy.  Add in oil, milk and vanilla, whisk till well incorporated.
3. Sift in the flour mixture, fold in and add in the crushed ginger nut cookies.
4. In a clean mixing bowl, beat the egg whites till frothy, add in the vinegar or lemon juice, beat till foamy, add in the sugar in 3 batches beating well after each addition.  Beat till peaks form but not dry.
5. Fold in 1/3 egg whites into the egg mixture, mix well.  Then pour the mixture into the remaining egg whites, fold in gently till well incorporated making sure not to deflate the egg whites.
6. Pour the mixture into an ungreased 23 cm chiffon pan.
7. Bake in a preheated oven @ 160 deg.C for about 1 hr and 10 mins. till golden brown.  Place a bowl of water next to the cake pan.
8. Test the cake with a skewer till it comes out clean.  Invert the cake immediately after removing from the oven.  Unmould the cake by hand after it is completely cool.