Almond Chiffon Cake
(recipe adapted from Anncoo)
Ingredients:
100g Blue Jacket Plain flour
2 Tbsp ground almond
5 egg yolks
50g canola oil
100ml Cowhead UHT milk + 1 Tbsp almond powder
Meringue
50g Sugar
5 egg whites
Almond flakes
Method:
1. Combine yolks, oil & milk in a bowl, mix well. Add sifted flour mixture & mix till combined.
2. Beat egg whites until foamy & slowly add sugar until egg whites are glossy & stiff peaks.
3. Gradually pour all the egg mixture into the meringue at low speed then stop machine. Using a rubber spatula and fold mixture well.
4. Sprinkle almond flakes at the base of chiffon tin. Pour batter evenly into the tin.
5. Bake in a pre-heated oven 160C for 45mins.
