Fleur de Kawra Chiffon Cake

 

I always love the part of going the Chinese restaurant and ordering the chiffon cake for dessert… it’s that soft sweet taste to balance the bold spicy taste of  the main dishes.

This is my first time to make the recipe and  I made two attempts which came out with the same problem… I just can’t seem to take the cake out smoothly… Anyhow  the taste was divine… I even skipped making the icing as the I don’t feel like having  too many flavors in it.

Fleur de Kawra Chiffon Cake

Adapted from Chiffon Cake with Cream Cheese Icing, 16 Resep Cake dan Kue Kering Untuk Lebaran- Bonus Femina 8-14 Februari 1996

Ingredients

  • 125ml cold water
  • 125ml vegetable oil
  • 260g plain flour, sifted
  • 2 tsp Fleur de kawra essence
  • 1 tsp red food colouring
  • 1 tsp salt
  • 1 1/2 tsp baking soda
  • 7 egg yolks
  • 7  egg whites
  • 375g caster sugar
  • 1/2 tsp cream of tartar

Directions

  1. Preheat the oven to 150′ c, combine  food colouring, oil and warm water, mix well. Set aside
  2. Combine plain flour, vanilla, salt and baking soda. Set aside.
  3. Beat egg yolks and half of the sugar until fluffy. Add in chocolate mix. Mix well, set aside.
  4. Fold in plain flour mixture, a little at a time, mix well.
  5. Whisk the egg whites in a dry (and clean) bowl until foamy. Add in cream of tartar. Keep whisking while adding the remaining sugar in a little at a time, until the sugar dissolved.
  6. Fold whisked egg whites into the flour mixture, mix well.
  7. Pour (or spoon) the batter into a lightly greased (with oil) 19cm chiffon cake tin.
  8. Bake in a preheated oven to 150C for 40 minutes to rise and cooked. Remove and cool.
Makes 18
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