almond meal chiffon cakeand the nutty ingredients continue…..^^ this is not too successful a bake because my original intention was to create a wreath… but ha… i think i overrated myself on my piping skills ☆*:.。. o(≧▽≦)o .。.:*☆ … nonetheless, try this cake… i love the crunch from the almond bits

Original recipe by 青井 X 子

Ingredients (for 17cm / 20cm cake respectively)

almond meal chiffon cake4 / 7 large egg yolk
50cc / 90cc salad oil
60cc / 100cc warm milk
80g / 140g soft almond meal (sifted once)
20g / 40g almond flakes (toasted in 180 degrees C oven for 5 mins till golden brown, and crushed)
4 / 7 large egg white
60g / 100g sugar (sifted once)


almond meal chiffon cake– add salad oil to egg yolks and whisk to incorporate
– add in warm milk to mixture and mix well. Sift almond meal once more into mixture all at once and whisk well. add crushed almond flakes and incorporate till well mixed
– beat egg white till frothy and no longer in liquid form. Add sugar in 2 additions and whisk till stiff and shiny peaks are achieved
– add 1/3 of egg white meringue into yolk batter and use whisk to mix. Then change to a rubber spatula and fold the batter well to ensure the bottom have been well mixed. Add in the leftover egg white meringue in 2 more additions and repeat the same process. Once your batter is light and fluffy, stop mixing. Over mixing will cause batter to deflate
– pour batter into pan from a considerable height ~ this helps to eliminate the amount of air bubbles in the batter
– bake 17cm cake for 25mins and 20cm cake for 30mins in 180 degrees C preheated oven
– invert cake to cool once out of oven and allow to cool completely
– once cake has cooled, wrap cake (still in pan) in plastic bag and place in fridge. This prevents the cake from drying out
– by placing cake in fridge for 2-3 days before unmoulding helps to stabilize cake and keeps it moist. Also, the cake taste better after a couple of days

Personal notes:

almond meal chiffon cake– i baked a 17cm cake, and used 30g almond meal/50g hazelnut meal… no why… i ran out of almond meal… again… (。-_-。). surprisingly, the cake turned out really yummy…
– i used coconut milk and coconut oil for the recipe
– i baked my cake for 28 mins as many a times, my chiffon cake tend to sink a bit after removing from oven. this time the cake did not sink at all ( ˘ ³˘)♥
– i piped the cake with mocha frosting (yummmyyyy!!!):
– first i brushed the cake with sugar syrup ~ boil and dissolve 25g sugar in 50cc of water. remove from heat after sugar has dissolved. after cooling, add 1 tbsp of rum and mix well
– next coat a layer of whipped cream onto cake ~ whip 100cc whipping cream with 10g sugar and 1tsp rum till stiff peak
– mocha frosting is then piped onto cake ~ dissolve 1/2 tbsp espresso powder and a pinch of cocoa powder with 1/2 tbsp hot water. cool solution. then, whip 250cc heavy whipping cream with 30g sugar till stiff peak. add cooled coffee solution and beat in
– finally, cake is decorated with my previously made chestnut baked dessert

almond meal chiffon cakemy really ugly cake….. christmas wreath.. piping skills has (lots of) room for improvement 。゚( ゚இ‸இ゚)゚。

Pollution index: 53 (moderate)


Leave a Reply