Black Glutinous Chiffon Cake
4 Egg yolks
20 grams Sugar
1/4 teaspoon Salt
50 grams Coconut cream (Kara brand)
2 tablespoons Corn oil
30 grams Plain flour
55 grams Black Glutinous rice flour
1/4 teaspoon DA Baking powder
4 Egg whites
1/4 teaspoon Cream of tartar
50 grams Sugar
Sift plain flour, black glutinous rice flour and DA baking powder together and set aside.
Whisk egg yolks, salt and sugar together until sugar dissolved.
Mix corn oil and coconut together till combined and add to the egg yolks mixture, mix well and add flour ingredients into it and stir batter until smooth.
Whisk egg whites and cream of tartar till frothy. Gradually add in the 50g sugar and whisk till peak form.
Lower speed and slowly pour the egg yolks mixture into it. Stop machine and use a rubber spatula to fold mixture until well combined.
Pour batter into two mini moulds.
Bake at preheated oven at 160C for 25 mins and 150C for another 15 minutes.
Then switch temperature to lower grill and bake chiffon cake for another 5 minutes.
Remove chiffon cake from oven, invert mould onto table.
Allow the cake to cool completely before removing the cake from the mould.