【Dried Prune Chiffon Cake】
Costco has dried prune that we like it a lot, no added sugar and very good source of fiber, juicy and sweet. I added chopped dried prune to make this chiffon cake, smell so nice during the baking. I also used ¼ cup glutinous rice flour, the cake is so soft and moisture. Two key steps that you need to know for making a perfect chiffon cake.
Cook time: 33 minutes
Serves: 16 servings
1: 6 dried prune (55g);
2: 1/4 cup cake & pastry flour (37g), 1/4 cup glutinous rice flour (35g), 1/3 tsp baking powder, mix well;
3: 4 extra large egg whites, 1/2 tsp white vinegar or 1 tsp freshly squeezed lemon juice, ¼ cup fine sugar (52g);
4: 4 extra large egg yolks, 2 tbsp sugar (28g), 2 tbsp avocado oil (27g), 3 tbsp water (45g), 1 tsp vanilla extract;
22×22 cm baking dish or 8” round cake mold.
Directions see the video (Like this video, please subscribe and click like, thanks!):
1: Mice dried prunes finely, set aside. Mix flour and 1/3 tsp baking powder in a bowl, set aside. Make sure the container for beating egg whites clean and dry. Preheat oven to 340F.
2: Beat egg whites with 1/2 tsp white vinegar or 1 tsp freshly squeezed lemon juice using an electric mixer on high speed until soft peaks form. Then add ¼ cup sugar and beat until stiff, about 3-4 minutes, set aside.
3: Beat egg yolks with 2 tbsp sugar, 2 tbsp oil, 3 tbsp water and 1 tsp vanilla extract with the electric mixer on high speed for about 30 seconds. Add flour mixture of Ingredient 2) and beat at low speed until all combined, then at high speed for a minute.
4: Add 1/3 of the beaten egg white into the yolk and flour mixture and mix well with a spatula. Then pour it back to the remaining 2/3 beaten egg whites. Fold with a spatula to mix very well. See the video on folding techniques.
5: Pour batter into a 22×22 cm Pyrex baking dish or 8 inch cake mold, smooth the top. Bake in the preheated oven at 340Ffor 33 minutes.
6: Cool the cake upside down for 20 minutes. When cooled, use a knife to loosen sides and loosen the bottom with a silicon knife. Take out the cake, then cut into 16 pieces before serving. Store leftover cake in an air tight container at room temperature for 2 days or in fridge for up to 5 days.