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Sunday, 9 October 2016


The tallest cake I ever made

Jelly Chiffon Cake

with special thanks to Michelle Marie Mower
as she freely shares her Jello-O chiffon Cake in the Facebook

This cake is spongy and nice

It gets its flavour from the Jelly 
you can have a variety of flavour
like strawberry, rose, black current etc
choosing from the wide range of Jelly packages in the market

Some packaged Jelly are rather sweet
like this brand
you need to reduce the sugar in the egg yolk mixture

Jelly Chiffon Cake
A) 5 egg yolk
     1/2 tsp salt
     80g milk
     60g oil
     45g sugar

B) 100g Jelly (any flavour)

C) sifted together:
     120g cake flour
     1/2 tsp baking powder

D) 6 egg whites
     45g sugar
     1/2 tsp lemon juice or pinch of cream of tartar

1. mix (A) until well combined
2. add in (B), and mix well again, then add (C) till well combined
3. whisk (D) egg white till bubbles start to form, add lemon juice
4. slowly add sugar in 3 portions. Whisk till meringue reaches stiff peak
5. fold 1/3 of the meringue into the egg yolk batter
6. continue folding in slowly the remaining meringue in 2 additions
7. transfer batter into 20cm chiffon cake pan
8. tap pan on counter to release trapped air bubbles
9. bake in preheated oven at 150'C for 50-60min 
10. bake till desired brown, do a cake test to ensure cake is fully baked
11. remove immediately from oven, bang the pan on the counter
12. invert pan to cool down completely before removing from pan.

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