This is a soft, moist and fluffy chiffon cake with a slight hint of creamy avocado. No oil is used in this recipe as the avocado is already creamy by itself. Great to serve with a hot cup of coffee or tea for breakfast or just to snack on.
Avocado Chiffon Cake ~ 鳄梨戚風蛋糕
(A) 5 large egg yolks 1/2 cup avocado juice 128 gm plain flour 2 tsp baking powder
(B) 5 large egg whites 1/2 tsp cream of tartar 75 gm caster sugar
Blend 1 medium size ripe avocado with 1/2 cup water or more. Strain to get 1/2 cup juice.
Separate the egg yolks from the egg whites.
Add in the strained avocado juice into the egg yolks, mix well with a ball whisk.
Sift in the flour with the baking powder into the egg yolk mixture, mix till smooth.
Sprinkle the cream of tartar into the egg whites, beat on low till foamy. Add in the sugar in three batches and beat till soft peaks form, but not dry.
Add in 1/3 meringue into the egg mixture, fold in with a ball whisk, continue with the remaining meringue and mix thoroughly.
Lightly tap the bowl on the work top to dispel any air pockets.
Pour the batter into an ungreased 23 cm chiffon cake pan, level the surface and lightly tap the pan again.
Bake in a preheated oven @ 150 deg. C for 50 to 60 mins. Test with a skewer till it comes out clean.
Immediately invert the cake and let cool completely before unmoulding by hand.