Bandung Ombre Chiffon

 

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Bandung (rose flavour fruit tea) Chiffon Cake

Ingredients:

100g plain flour
10g corn flour
20g caster sugar
1/4 tsp salt
5 egg yolks
60g Corn oil
100g rose fruit tea
1 drop of tutti frutti oil

6 egg whites
1/4 tsp cream of tartar
60g caster sugar

 

Method:-

1. Sift flour and salt together. Set aside.
2. Mix together oil, yolks, tutti frutti oil and rose fruit tea until well blended. Mix well before sifting in flour mixture and mix until combined.  Divide into 3 portions and add some rose red color for the ombre effect. Set aside.
3. Beat egg whites until frothy, add in cream of tartar and beat until soft peaks form. Gradually add in sugar and beat to firm peaks. Divide into 3 equal portions for the 3 divided yolk batter.
4. Lightly incorporate the meringue into all the batters.
5. Pour in the lightest batter first into an 8″ tube pan. Even out the sides before gently scoop in the second bowl of batter. Repeat with the last bowl and use a skewer to run lightly around the top to smoothen the surface.
6. Place the cake pan into a shallow non leaking pan and place these into a bigger pan. Pour hot water into the largest pan to about 1 cm in height.
7. Bake the cake on the lowest rack at 160C for 90 minutes or until cake is done. Tent the cake if it gets too brown. After removing cake from the oven, immediately invert to cool completely before unfolding.

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8 Comments »

  1. Wendy Swee said

    Hi Jeannie,

    Good evening, I like your cake very much. This cake is so nicely baked and the color is so sweet! I would very much like to try bake it. Could you please kindly show a picture of the rose fruit tea and tutti frutti oil that you are using? Can we get it easily from supermarket? Thank you.

    Like

    • jeannietay said

      Thank you for visiting. I bought the tea from China. You can subtitute with rose water and omit the tutti frutti oil (which I bought from a baking supplies shop in my area).

      Like

      • Amanda said

        Hi, how do you subsititute the 100g rose fruit tea with Rose Water? Rose Water is generally a small bottle of extract in the UK – so, i was just wondering how to substitute this part. Thanks

        Like

      • jeannietay said

        add to water or milk.

        Like

  2. Jean Griffiths said

    Hi Jeannie, thank you for sharing your recipes. I tried the Pandan Kaya Cake and it was so good. I ate half the cake. Im sure this Bandung chiffon cake will be just as good. I can’t wait to try this. Thank you once again.

    Liked by 1 person

    • jeannietay said

      Hi Jean, glad you like the pandas kaya cake. Hope you will like the Banding chiffon as well. Thank you for your feedback.

      Like

  3. Hello Aunty,

    Thank you for your wonderful recipes and videos. You are such a blessing and I look forward to learning from you
    Wishing you joy and happiness,

    Like

    • jeannietay said

      Videos? There’re none in this blog 😛 Thanks for your good wishes…God bless!

      Like

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