Neapolitan Chiffon 三色戚风

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I wanted to bake chiffon cake to serve my friends. In order to make it special I present my chiffon in Neapolitan way! Hope you will try and love it!

Neapolitan Chiffon 三色戚风 (20cm or 22cm chiffon pan)

Ingredients:

(A)

5 egg yolks

20g sugar

80g milk (or water)

60g corn oil

120g cake flour

(B)

5 egg whites

60g sugar

¼ teaspoon white vinegar(or lemon juices)

(C) Colours

Green paste : 1 teaspoon green tea powder dissolved in 2 teaspoon hot water

Red paste : 1 teaspoon red yeast rice powder dissolved in 2 teaspoon hot water

Method:

1. Lightly whisk egg yolks and sugar till combined.

2. Add in milk and corn oil, mix well.

3. Add in cake flour and mix till well combine.

4. In another bowl whisk the egg whites till frothy. Add vinegar and half of the sugar. Continue beat till incorporate. Add in the 2^nd portion of sugar and continue beat till soft peak.

5. Fold in 1/3 of the whites into the yolk mixture and fold till well incorporate.

6. Pour the mixed batter into the remaining egg whites bowl. Fold gently till well combine.

7. Divide the batter into three portions (about 200g each). Keep one portion for original flavour. Mix in green and red paste respectively for green tea flavour and red yeast rice flavour.

8. Fill 20cm or 22cm chiffon mould with green, red and plain batter. Spread evenly before adding the next layer. Bake in preheated oven at 160C for 45 minutes.

*adjust your oven temperature accordingly

9. Once cooked remove from oven. Immediately invert and leave to cool. When cake is cold, remove from mould.

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For those who resident in Kuching area interested to place order, please inbox me at vivianagpang@hotmail.com