Sunday 7 October 2012

Sweet Corn Chiffon Cake

I'm  quite amazed by the variety of chiffon cake flavours created today. We can bake just about any flavour. Besides the traditional pandan & chocolate, there are now pumpkin, yam, oreo, lychee, etc, etc. Then there is sweet corn.... When I saw Sonia made sweet corn chiffon cake, I knew I would definitely make it!

This is my second time baking this cake. I love it so much!  It's so soft & moist & besides, I love sweet corn. However, the first time I tasted it,  I thought the sweet corn flavour was not intense enough. My friend who ate it asked me what flavour it was. So this time, I added a teaspoon of sweet corn flavour & some canned whole kernel corn. If you like chiffon cake & sweet corn, then you must try this! Thanks for sharing Sonia!

Sweet Corn Chiffon Cake
Source: Nasi Lemak Lover.

4 egg yolks
20g sugar
50g corn oil
85g self- raising flour
75g sweet corn cream
1 tsp corn flavour - I added

4 egg whites
70g sugar

30g canned whole kernel corn (Drained & patted dry with  paper towel.) - I added.

  1. Hand whisk egg yolk and sugar till sugar dissolved.
  2. Add in corn oil and sweet corn cream, mix well.
  3. Add in flour and combine well, set aside.
  4. Beat egg white over high speed till foamy ( 1min for KA mixer at speed 8). - I beat for 30 seconds at speed 3 using my Kenwood Major.
  5. Slowly add in sugar, beat till soft peak form (2-3mins for KA mixer at speed 6). - I beat for 1 1/2 minute at speed 3.
  6. Take 1/3 portion of egg white mixture and use hand whisk to mix with egg yolk mixture till light.
  7. Fold the balance of egg white mixture into egg yolk mixture, combine well.
  8. Pour cake mixture into a 20cm (7 inch) chiffon cake baking pan (I used an 18 cm & 16cm pan. I poured half the mixture, then sprinkled some whole kernel corn. Then I poured the rest of the mixture & sprinkled the rest of whole kernel corn on top.)
  9. Bake in a pre-heated oven at 160 deg C for 40minutes. Adjust your oven accordingly as every oven is different.
  10. Once cooked, remove from oven & immediately invert pan until completely cool. To remove cake, run a spatula or knive around the side & bottom of pan.


Mel said...

I know even though this is just another chiffon cake with sweet corn in it but still chiffon cake is my favourite. Ive yet to bake this but I would love to one day. I think your this chiffon sudah habis makan already! Oh thanks for info I require on the name of the bundt pan I asked earlier. Still hunting high and low in KL. Do you remember how much is the NW Garland bundt pan? No worries if you cant remember. :-)

Faeez said...

Of course, habis in one day! In fact, I made 2 pans. Brought 1 for my colleagues. Also habis macam kilat! Anyway, the mould u are referring to cost about 40+ or 50+ SG$. Don't remember exactly coz it's been sometime. I think Totts import directly from the co in states. Totts is a big co that supplies to restaurants & hotels in sg. Recently, I also saw NW pans sold at Tangs but more expensive. U come over to singaporelah... :)

Gee® said...

Wow! mengancamnya kek jagung...

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