|Uh-huh, such a big hole, next time need to knock the pan harder before putting it into the oven.|
Okay, I actually don't know what I should name this. The recipe that I followed called this Black Dot Chiffon Cake. What a unique name...^_^. This is actually a vanilla chiffon cake containing bits and pieces of broken up chocolate sponge cake. It is adapted from Kevin Chai's book, one of the recipes that I have successfully tried.
- 5 egg yolks
- 40g caster sugar (You can add more sugar if you want it sweeter.)
- 4 tbsp cooking oil
- 60ml milk
- 50g raisin
- 1 tsp vanilla essence
- 100g flour
- 1 slice chocolate sponge cake (diced) (You can buy a slice of cake from a bakery store or make your own.)
- 5 egg whites
- 1/2 tsp cream of tartar
- 80g caster sugar
- Combine egg yolks, sugar, oil, milk, raisins and vanilla essence in a mixing bowl. Fold in flour until well mixed.
- In a clean bowl, beat egg whites and cream of tartar until mixture foams soft peaks. Add sugar in a few batches while beating at high speed. Stop the mixer when stiff peaks form.
- Gently fold the beaten egg whites into the egg yolks batter.
- Pour 1/3 of the batter into ungreased 9" tube pan.
- Put in some sponge cake dices and raisins.
- Repeat 4 and 5 until finished.
- Bake in a preheated oven at 170 degree Celcius for 30-40 minutes or until cooked.
- Remove cake from oven and invert the cake onto a surface (used sauce bottles for example) for it to cool down completely.