Avocado Chiffon Cake ~ 鳄梨戚風蛋糕
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Ingredients
(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 sugarMethod
- 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.
No-Frills Recipes
Source: http://www.nofrillsrecipes.com/2016/11/avocado-chiffon-cake.html
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