Caramel Chiffon

I know I have been slack this week. That's because.......! DD came back from Oz last weekend to attend her graduation dinner this week. So we spent much time shopping for "the dress" and "the shoes" for the dinner. Mother and daughter then spent one day on pedicure and one day on manicure. My nails were studded with "bling blings", so I'm not going into the kitchen just in case I drop some "blings" into my baked goods.

However, today I definitely have to bake some goodies for some friends who were having tea with us this afternoon.

The least tedious one would be an aromatic caramel chiffon cake.







Tools to help you remove the chiffon cake from the pan nicely.


See the "blings" on my nails!


Ingredients: (17cm tube pan)
Caramel:
75g sugar
2 tsp water
75ml whipping cream or milk (room temperature)
(I used whipping cream)

Method:
Put sugar in a small saucepan, add in 2 tsp water and cook till golden brown in colour, remove from heat and add in the whipping cream or milk a little at a time. Put it back to the heat and bring it to a boil and let it boil till the caramel is slightly thick. Remove from heat and leave aside to cool for use later.

Cake
3 yolks
25g sugar
1/4 tsp salt
75ml caramel
1 - 2 tbsp water
2 tbsp corn oil
85g cake flour

4 egg whites
1/4 tsp cream of tartar
35g sugar

Method:
1. Cream egg yolks, sugar and salt till creamy with a hand whisk.
2. Add in the water, oil and caramel, mix well.
3. Sieve in the flour and mix well with a hand whisk.
4. Beat egg white with electric beater until big bubbles formed. Sprinkle in cream of tartar and beat until it is white in colour. Add in 35g sugar 3 times (a little at a time) and beat until stiff perks formed. About 6 minutes for 150w egg beater.
5. Pour 1/2 egg white into flour mixture in (3) and blend well with a hand whisk.
6. Pour flour mixture into the rest of the egg white and blend well with hand whisk or spatula.
7. Bake at 175 - 180C for 40 - 50 minutes or until cooked. I baked mine at 180C.
8. Invert the cooked cake during cooling process.

Notes:
If your caramel is on the thick side, use up to 2 tbsp water else use 1 tbsp water.

Taste best when served with the extra caramel sauce.

Base of my tube pan is 17cm in diameter, the widest top part is 20cm in diameter and height of pan is 9.5cm. The baked chiffon is about 8.5cm tall.