Orange Buckwheat Chiffon cake
Here’s the chiffon cake that you cannot tell is good for you. It is moist, soft and delicious, fragrant and pleasing.
Normally, you should be able to get buckwheat from NTUC or any health store. But in case you cannot, here’s what I found on Amazon.
The Stevia I used is this one. I heard you can also purchase it at Phoon Huat, Singapore. Probably in many supermarkets as well.
Resipi
Orange Buckwheat chiffon cake
- Sediakan
- 0 min
- Masak
- 0 min
- Jumlah
- 0 min
- Hidangan
- 0
Bahan-bahan
Egg Yolk mixture
- 5egg yolks, large eggs, 60g each
- 1 teaspoonNunatural stevia
- 20 gcorn flour
- 70 gbuckwheat flour or almond flour, milled till very fine
- A pinch of salt
- Grated rind of 1 orange
- 65 mlsunflower oil
- 85 mlfresh orange juice
Egg Whites
- 7egg whites, large eggs
- 1/4 teaspooncream of tar tar
- 40 graw caster sugar
- 1 teaspoonNunatural stevia
Cara
- Egg yolk mixture
- 01Beat egg yolks till they turn very pale and reach the ribbon stage.
- 02Add the rest of the egg yolk ingredients and beat till smooth.
- Egg white meringue
- 03Beat egg white till frothy then rain in the sugar and cream of tar tar. Add the stevia. The total time for beating the egg white to get to the stiff peak is 4 minutes on the Kitchenaid at #6.
- 04Fold the egg whites into the egg yolk mixture, 1/3 at a time.
- 05Bake at 160C for 1 hour, placing the cake on a rack, with another tray of water below the rack. If you don't want the cake to crack, try covering the top of the cake and remove after the first 45 minutes of baking.
- 06Once cooked, take the cake out and turn it upside down.
- 07Unmold by cutting close to the pan using a sharp knife.