.....with chocolate chips.
The original recipe calls for cooked sweeten red beans. I can't get my red beans on Sunday especially. I got my 1st new 9" chiffon tin from Home & Garden at $15.90 (discounted price from $21.90 ) . and this is also the first time my chiffon cake done successfully. I used to make chiffon cake in a normal cake tin, and it always failed me. Looks like the tube-pan does the trick! or I used Pillsbury Softasilk flour ? ha ha ha (crapz)
6 egg yolk
3 T honey
3 T olive oil
3 T milk
125g cake flour
1 T Green tea powder
1 t 北 海 道 奶 香 粉 ( I dont think I can get here, and I replaced with 1 teaspoon of milk powder)
3 T choco chips ( or cooked sweeten red bean)
6 egg white
1 t cream of tartar
50g sugar ( original calls for 70g, becaused I used choco chips, so reduced to 50g)
1. preheat the oven to 190C
2. Beat the eggyolk+sugar+salt until pale, mix in honey , and continue to beat until pale.
3. In a separate bowl, mix in milk + oil, and divide into 3 times , slowly whisk into Step 2.
4. Sieve the cake flour+green tea powder+milk powder , set aside.
5. Divide 2 times, slowly stir in the sieved flour into Step 3. Fold in the choco chips.
6. Beat the ingredients [B] until soft peak.
7. Fold in the eggwhite into the mixture 5. and pour into the tube pan.
8. Bake at 160C at 45-48 minutes (notes. every oven varies here, so take extra care on the cake after 45 mins and above).
Tips: Do not grease the tube pan. Turn upside down like the picture shown after bake. so the cake wont sink on itself to the bottom.
Joke : I was overly worried the batter will leak from the loose pan, so I
Turn it upside down until completely cool. Use a knife to run though the side and middle.