Wednesday, 23 May 2012
Except for the reduced amount of sugar, addition of salt, the ingredients and method is similar to any other chiffon cake. Instead of using the combination of mustard and bacon, I replaced it with chopped onions, bacon and freshly ground black pepper. Not knowing that the timing to add the ingredients is quite crucial, I made the mistake of adding the onions and bacons last, that is, after I have folded the whites and yolks batter together. This caused the batter to deflate and as a result, my chiffon cake didn't rise as high :_( Next time I were to make this, I will remember to add the onions and bacons mixture into the yolk batter instead.
If you are game enough, why not give this a try? Who knows, it may lead you to discovering a whole new world of baking...
Bacon and Onion Chiffon Cake
(for 17cm tube pan)
3 egg yolks (use large eggs*)
10g caster sugar
50ml vegetable oil
80g cake flour
4 egg whites (use large eggs*)
20g caster sugar
2 slices streaky bacon
70g onion (about half a yellow onion), finely chopped
freshly ground black pepper
(*I used eggs with a nett weight of 55g, about 20g yolk, 35g white)
- Cut bacon into 3~5mm stripes. Pan fry the chopped bacon in a non stick pan till golden. Remove and drain on paper towel. Pan fry chopped onions in the same pan with the oil from the bacon till soft. Mix in the bacon and some freshly ground black pepper. Leave to cool.
- Place egg yolks in a mixing bowl. With a manual hand whisk, whisk the yolks a little. Add in sugar and salt, whisk till the batter turns pale and thick (about 5 mins).
- Add in vegetable oil gradually, whisk to combine.
- Add in water gradually, whisk to combine.
- Sieve over the flour and whisk till the flour is fully incorporated. Do not over mix.
- Add in bacon and onion mixture, stir with a spatula to just combine. Set aside.
- In a clean, dry mixing bowl, beat egg whites with a handheld electric mixer on low speed until mixture becomes frothy and foamy. Add half of the sugar amount and turn to high speed and beat the mixture. Continue to add in the remaining sugar and beat until the egg whites reaches the soft peak stage.The soft peak stage is reached when the peaks of the whites curl over and droop slightly. The egg whites should appear smooth and glossy. (Do not over beat the whites still stiff, it is better to beat the whites still soft peaks for easy folding with the yolk batter.)
- Add the beaten egg whites into the egg yolk batter in 3 separate additions, each time folding gently with a spatula until just blended.
- Pour batter into pan (do not grease the pan). Tap the pan lightly on a table top to get rid of any trapped air bubbles in the batter.
- Bake in pre-heated oven at 170 degC for 30 mins, or until a toothpick inserted into the centre comes out clean, when lightly pressed the cake will spring back. Invert the pan immediately and let cool completely before unmould. To remove the cake from the pan, run a thin-bladed knife or a off-set spatula around the inside of the pan and the center core. Release the cake and run the knife/off-set spatula along the base of the pan to remove the cake.