IMG_7673Ingredients (makes a 17cm chiffon cake)

40g egg yolk
40ml coconut oil (or salad oil)
90ml water
80g cake flour
1/8 tsp salt
60g crunchy peanut butter

160g egg white
50g caster sugar

IMG_7671食材 (可做一个17厘米)

蛋黄 40克
椰子油 40毫升(沙拉油 ok)
水 90毫升
蛋糕粉 80克
盐 1/8小匙
颗粒花生酱 60克

蛋白 160克
绵白糖 50克

Directions/方法

IMG_7670– place oil, water and peanut butter into saucepan. boil it over medium heat, stirring constantly till it reaches 65 degrees C
将油、水和花生酱放入奶锅,用中火加热至65摄氏度。中间不停搅拌

– remove from heat, sift in flour/salt and mix well. cover with cling wrap and allow it to cool a bit. add in egg yolk in a few additions. set aside
离火,筛入面粉和盐搅拌均匀。盖上保鲜膜,让其稍微冷却后,分次加入蛋黄液、待用

– prepare egg white meringue, beating and adding sugar in 3 additions. beat till stiff, shiny peak
准备蛋白霜 ~ 绵白糖分3次加入蛋白,打发至有光泽、硬性状态

– add a portion of egg white meringue into egg yolk batter and incorporate well with an egg whisk. add in another portion of egg white meringue and switch to a rubber spatula. fold thoroughly
将一部份蛋白霜加入蛋黄湖,用搅蛋器拌匀。再加入一份蛋白霜,转用橡皮刮刀拌匀

– pour entire egg yolk batter into egg white meringue and fold
最后,将蛋黄湖倒入剩余的蛋白霜中,以橡皮刮刀迅速拌匀

– pour into pan, and bake on second lower rack of over, in preheated oven of 175 degrees for 40 mins
立刻将面糊倒入模子中,送入预热至175摄氏度烤箱倒数第二层,烤40分钟即可

IMG_7672
IMG_7675squishy….
捏捏捏。。。
ෆ⃛(ٛ⌯ॢ˃ ɪ ˂ٛ⌯ॢ)

This post is linked to the event Little Thumbs Up (August 2014, Flour, organised by Zoe from Bake for Happy Kids and Mui Mui from my little favourite DIY, hosted by Diana from Domestic Goddess Wannabe 

little thumbs up

Pollution index: 102 (unhealthy)

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(15) Comments

  • Mel (August 13, 2014)

    \”doin\”, \”doin\”, \”doin\” (the bouncy sound)….yes I can hear the \”doyyeung\” clearly of this chiffon cake! Amazing right, using the cooked dough version. Ive never try out the cooked dough version before…ok will try it soon

  • Mimi Bakery House (August 13, 2014)

    mmmm….the soft squashy sound directed me here to eat these delicious peanut butter chiffon… looks very pretty and maybe little Ms Piggy at home would love this cake… Give me a trial slice plz… ^^

  • Fion@轩宏妈 (August 13, 2014)

    用花生酱的戚风很香吧?我要吃吃看哦
    快邮寄过来嘛

  • 婉婉下午茶 (August 13, 2014)

    好香,好香~弹弹的,好想咬一口!
    Victoria,快*弹*一块到我这!

  • Grace (August 13, 2014)

    Wow, I am very amazed about this. I can imagine how it magically springs back into its original shape after you squeeze it.

  • eileen (August 13, 2014)

    wow。这么有弹性,如果是换成我的肌肤那该有多好。。。
    算了,还是不要痴心妄想,我吃蛋糕吧!

  • May Law (August 13, 2014)

    这么有弹性的蛋糕, 让我也想吃口, 希望我的脸蛋也能变的有弹性些! 哈哈

  • kitchen flavours (August 13, 2014)

    Wow, squeezy and bouncy! Looks so good!

  • Ann Low (August 13, 2014)

    Awesome! I love the \’doin doin\’ texture 😀

  • Cass (August 14, 2014)

    好棒哦,真的会doi doi doi哦 :)

  • LY (August 14, 2014)

    Looks good! So bouncy!

  • Cheryl - Bakingtaitai (August 14, 2014)

    Yet to try this rave about cooked dough chiffon cake, but your tionk tionk cake sure convince me to try it! Love that photo of you squishing the cake! Haha!

  • Diana Gale (August 14, 2014)

    Dear Ms Kua, thank you, thank you, thank you! I love this cake, and I love your nails. 🙂

  • madeline (October 20, 2014)

    How many egg u use for tis peanut butter chiffon cake?

    • Victoria Bakes (October 21, 2014)

      Hi Madeline, i baked this a while back, so can\’t really recall. roughly, my egg yolks are usually 16g, so that will be around 2.5 eggs. egg white around 40g per egg white. i always have bags of frozen egg white which i will thaw and use.

      if you do not have spare egg whites, you may be cracking around 4 eggs, and having a spare of 1.5 egg yolk (provided your eggs are the same as mine @56g per egg). hope this helps

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