Chiffon Yam Cake

Source



A:
6 large egg yolks
150g castor sugar
100ml coconut cream
100ml corn/vegetable oil
70ml water
225g plain flour
1 1/2 tsp baking powder
1 tsp yam flavour
1/2 tsp violet colouring
a pinch of salt

Meringue:
6 large egg whites
135g castor sugar
1/2 tsp cream of tartar

1. Sift flour with baking powder. Mix it with the rest of ingredients in ‘A’ and whisk it until well blended. Put it aside.
2. Beat egg whites until it is foamy. Add in the sugar and cream of tartar slowly until it forms a meringue.
3. Fold in the meringue into the flour mixture.
4. Pour it into a chiffon baking pan. Drop the pan on the table 2-3 times to release air from the cake mixture.
5. Bake for 35-60 minutes (depending on your baking pan) at 175 degree C. Once the cake is baked, turn the pan upside down and let it cool just like that.

Variations: For screwpine (pandan) chiffon cake, replace yam flavour with pandan flavour and violet colour to green colour. You can have strawberry, orange, banana, etc. For matcha, replace yam flavour with 1 tbsp of matcha powder, replace coconut milk with fresh milk and omit the colouring. For chocolate, replace yam flavour with 3 tbsp of cocoa powder, replace coconut milk with fresh milk, omit the colouring and add in 2 tsp instant coffee granules.