【Dried Prune Chiffon Cake】
MaomaoMom
Costco has dried prune that we like it a lot, no added sugar and very good source of fiber, juicy and sweet. I added chopped dried prune to make this chiffon cake, smell so nice during the baking. I also used ¼ cup glutinous rice flour, the cake is so soft and moisture. Two key steps that you need to know for making a perfect chiffon cake.
Cook time: 33 minutes
Level: medium
Serves: 16 servings
Ingredients:
1: 6 dried prune (55g);
2: 1/4 cup cake & pastry flour (37g), 1/4 cup glutinous rice flour (35g), 1/3 tsp baking powder, mix well;
3: 4 extra large egg whites, 1/2 tsp white vinegar or 1 tsp freshly squeezed lemon juice, ¼ cup fine sugar (52g);
4: 4 extra large egg yolks, 2 tbsp sugar (28g), 2 tbsp avocado oil (27g), 3 tbsp water (45g), 1 tsp vanilla extract;
Other:
22×22 cm baking dish or 8” round cake mold.
Directions see the video (Like this video, please subscribe and click like, thanks!):
1: Mice dried prunes finely, set aside. Mix flour and 1/3 tsp baking powder in a bowl, set aside. Make sure the container for beating egg whites clean and dry. Preheat oven to 340F.
2: Beat egg whites with 1/2 tsp white vinegar or 1 tsp freshly squeezed lemon juice using an electric mixer on high speed until soft peaks form. Then add ¼ cup sugar and beat until stiff, about 3-4 minutes, set aside.
3: Beat egg yolks with 2 tbsp sugar, 2 tbsp oil, 3 tbsp water and 1 tsp vanilla extract with the electric mixer on high speed for about 30 seconds. Add flour mixture of Ingredient 2) and beat at low speed until all combined, then at high speed for a minute.
4: Add 1/3 of the beaten egg white into the yolk and flour mixture and mix well with a spatula. Then pour it back to the remaining 2/3 beaten egg whites. Fold with a spatula to mix very well. See the video on folding techniques.
5: Pour batter into a 22×22 cm Pyrex baking dish or 8 inch cake mold, smooth the top. Bake in the preheated oven at 340Ffor 33 minutes.
6: Cool the cake upside down for 20 minutes. When cooled, use a knife to loosen sides and loosen the bottom with a silicon knife. Take out the cake, then cut into 16 pieces before serving. Store leftover cake in an air tight container at room temperature for 2 days or in fridge for up to 5 days.
Hi, I think your site might be having browser compatibility issues. When I look at your website in Safari, it looks fine but when opening in Internet Explorer, it has some overlapping. I just wanted to give you a quick heads up! Other then that, fantastic blog!
I have to get across my respect for your generosity giving support to those people that need assistance with your niche. Your personal commitment to getting the solution around ended up being extraordinarily practical and has always empowered people like me to achieve their ambitions. Your entire warm and helpful publication implies much a person like me and extremely more to my peers. Thanks a ton; from each one of us.
You actually make it appear so easy along with your presentation however I to find this topic to be really something that I believe I might by no means understand. It sort of feels too complicated and extremely huge for me. I’m looking ahead to your next publish, I’ll try to get the cling of it!
In this awesome scheme of things you’ll get a B+ with regard to effort and hard work. Where exactly you actually confused me personally was in all the facts. You know, they say, the devil is in the details… And that couldn’t be much more accurate here. Having said that, allow me tell you precisely what did work. Your text can be highly engaging and this is most likely why I am making the effort in order to comment. I do not make it a regular habit of doing that. Secondly, whilst I can easily see the jumps in reasoning you come up with, I am not really confident of how you seem to unite your details that make the conclusion. For now I will, no doubt subscribe to your point but trust in the near future you actually connect the dots better.