Ingredients (makes a 17cm chiffon cake)

4 large egg yolk
50ml coconut oil
60ml milk
80g almond meal, sifted twice
20g almond flakes

4 large egg white
60g sugar

20g cocoa powder, sifted
33g milk

IMG_8675食材(可做一个 17厘米戚风蛋糕)

蛋黄 4大颗
椰子油 50毫升
牛奶 60毫升
杏仁果粉 80克,过筛两次
杏仁薄片 20克

蛋白 4大颗
白砂糖 60克

可可粉 20克,过筛
牛奶 33克


IMG_8677– toast almond flakes in preheated oven of 180 degrees C for 3-4 mins or till golden brown. allow to cool, then break into small pieces
杏仁薄片放入预热至 180摄氏度烤箱略烤 3-4分钟或至金黄色。取出、待凉后用手指剥碎

  • mix cocoa powder and milk together and set aside

  • beat egg yolk lightly, then add in oil. blend then add in milk. mix well

  • add in sifted almond meal and mix till batter is no longer lumpy, then incorporate almond flakes. set batter aside

  • add sugar to egg white in 3 additions, and beat till stiff and shiny peak
    白砂糖分 3次加入蛋白,打至有光泽、硬性状态

  • fold egg white meringue into egg yolk batter in 3 additions

  • divide batter into 2 equal portions, and mix cocoa paste into one portion of batter

  • pour cocoa batter into chiffon pan, followed by original batter

  • tap pan on table to remove air bubbles, then bake in preheated oven of 180 degrees C for 30 mins or till done
    烤盘在案板上轻拍数下以取出起泡。送入预热至 180摄氏度烤箱烤 30分钟或烤熟即可

  • invert pan to allow cake to cool completely before unmoulding


i am submitting this post to Best Recipes for Everyone April 2015 Event Theme: Fun with Almonds by Fion of XuanHom’s Mom and co-hosted by Doreen of My Little Favourite DIY


Pollution index: sunny Singapore


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