Beet Root Chiffon Cake

 Beet root juice

Ingredients (9" chiffon cake):
(A)  Whole egg - 1 no
       Egg Yolks - 5 nos
       Castor Sugar -  15g (less sugar, you may use 20g for a sweeter taste)
       Vegetable Oil - 45g
       Beet Root Juice - 90g
       Cake Flour/Superfine (sifted) - 95g

(B) Egg White - 5 nox
      Castor Sugar - 50g
      Cream of Tartar - pinch

  1. Whisk egg, egg yolks and sugar until light in color.
  2. Stir in oil (2-3 times), combine evenly.
  3. Add in beet root juice.
  4. Mix in flour (2-3 times)
  5. Whisk egg white, pinch of cream of tartar until foaming, add in sugar (2-3 times), whisk until hard peak. Gradually fold into batter (4), combine evenly. 
  6. Pour the better into a 9" chiffon mould, bake at 180C for about 40 minutes.
  7. Over turn immediately once remove from oven.
  8. Remove from mould when the cake is completely cool.

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