Monday, 28 October 2013

Choya Ume Chiffon by Vanessa Tay

Choya Ume Chiffon

Ingredients: 5 eggs
110g cake flour
120g caster sugar (separate into 60g and 60g)
1/4 tsp baking powder
60ml ume wine
2 ume plum fruits (use more if you prefer)
1/4 cup oil (60ml)
1/2 tsp vanilla essence


1. Remove the seeds from the plum fruits and cut them into small bits. Cover the bits with cake flour and shake off the excess flour. This is to prevent the fruit bits from sinking to the bottom of the chiffon when baking.

2. Separate the egg whites and yolks. Sift cake flour and baking powder together.

3. Add 1/2 of the sugar (60g) to the egg yolks and beat till creamy and fluffy.

4. Add 1/3 of the ume wine and mix well, followed by 1/3 of the flour mixture and fold well. Continue with another 1/3 of the ume wine and 1/3 of the flour mixture. Repeat until the ume wine and flour are all used up.

5. Add in vanilla essence and salad oil, and gently mix well.

6. Beat egg whites until foamy. Add in the remaining sugar, and continue to beat until firm peaks are formed.

7. Take 1/3 of the egg white and add to the batter. Gently fold in to mix well. Pour the batter into the remaining egg white and gently fold in to mix well.

8. Add in the floured ume bits and gently fold. Do not overfold the batter.

9. Pour the batter into chiffon cake mould. Gently knock the sides of the mould to release air bubbles trapped inside.

10. Bake in pre-heated oven at 150 deg cel for about 60 minutes. Remove from oven, invert the mould and set aside to cool for about 30 minutes. Once cooled, remove from mould.

I am using a 17cm mould and personally I prefer to let the chiffon cooled for an hour before unmoulding. I also prefer to unmould the cake using hands and not knife.

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