Strawberry Jam Chiffon Cake
4 egg yolks
70g corn oil
115g strawberry milk – I blended 50g strawberry jam with 70g milk to get this
150g Cake flour
1 tsp baking powder
1/4 tsp salt
Few drops of strawberry emulco
4 egg white
1/8 tsp cream of tartar
90g fine sugar
1. In a large mixing bowl, combine the first 7 ingredients together using a hand whisk. Set aside while you prepare the meringue.
2. Beat the egg whites until frothy before adding cream of tartar. Continue beating until fine foams then gradually add in the 90g of sugar. Beat to stiff peaks.
3. Add 1/3 of meringue into the yolk batter and mix well with a hand whisk to lighten the batter. Add another 1/3 and mix till combined. Lastly add the final portion and whisk briefly to combine before switching to spatula to scoop batter from bottom and fold up until no more streaks of yolk batter can be seen.
4. Pour into a 18cm tube pan and bake in preheated oven at 150C for 60-70 minutes. Cool inverted on a rack. Cool completely before slicing.