Saturday 20 April 2013

Rum & Raison Chiffon Cake by Diana Ho

6 egg yolk
30g caster sugar
¼ tsp salt
80g veg.or sunflower oil
90g Havana Rum
30g water
150g cake flour
½ tsp baking powder

6 egg white
100g caster sugar
¼ tsp cream of tartar
100g raisins (mix with some flour and sift away excess flour)


1. Preheat oven to 160C.

2. Sift flour and baking powder, set aside.

3. Measure rum and water into a cup and set aside

4. With a hand whisk, whisk egg yolk, salt and sugar together.

5. Add oil, rum and water mixture to batter. Whisk briefly until it’s combined.

6. Sift flour and baking powder into the egg yolk batter.

7. Whisk until well combined.

8. Use a mixer, whisk the egg whites till frothy.

9. Gradually add in sugar and whisk till gentle peaks form

10.Add cream of tartar and continue beating till stiff peaks.

11. Fold in 1/3 of the meringue into the egg yolk mixture until combined.

12. Pour egg yolk mixture from above step into the remaining 2/3 meringue and fold gently till combined.

13. Lastly fold in the raisins.

14. Pour batter into a 23cm tube pan, smooth the surface. Holding the tube down firmly, tap the pan on the counter top to release the larger air bubbles from the batter.

15. Place pan into a preheated oven and bake for 50mins - 60mins depending on your oven. (Mine is done at 50mins)

16. Check with cake tester, when ready, remove from oven and invert cake onto table top to cool.

17. Remove cake from pan and serve.

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