Fresh corn chiffon cake （粟米戚風蛋糕)🌽🍰

It’s been some time since I last made chiffon cake. Today I was feeling a little adventurous and decided to try making fresh corn chiffon cake. I used fresh corn juice and added corn kernels to it. It definitely pass the fluffy test! 😂 Tomorrow will bring it to the office for a taste test. 🍽

The following recipe makes one 21cm chiffon cake:

Ingredients

• 5 egg yolks (蛋黃）
• 100ml fresh corn juice （粟米汁）
• 65ml vegetable oil （菜油）
• 150 grams of cake flour （低筋麵粉）
• 1/2 teaspoon of baking powder （泡打粉）
• 25 grams of caster sugar （幼沙糖）
• 1/4 teaspoon of salt （鹽）
• 4 tablespoons of cooked corn kernel (I used the canned ones) （罐頭粟米粒）
• 5 egg white （蛋白）
• 25 grams of caster sugar (幼沙糖）

Method

1. Preheat the oven to 180C.
2. Separate the eggs into two bowls.
3. Add 25grams of the sugar to the egg yolks and beat until pale yellow.
4. Add the oil to the egg yolk batter and continue to beat for approximately 30 seconds until well combined.
5. Add the corn juice to the egg yolk batter and beat for another 30 seconds until well combined.
6. Sift the cake flour and baking powder into the egg yolk batter. Use a spatula or a whisk, mix the flour and egg yolk batter until well combined.  Set aside.
7. Beat the egg whites until foamy. Add 1/3 of the caster sugar and the cream of tartar and continue to beat until it start to form soft beats (looking a bit like whipped cream). Add the remaining caster sugar in two separate batches and continue to beat until stiff peaks form. Set aside.
8. Take 1/3 of the egg white (aka meringue) and add it to the egg yolk batter. Using a whisk, fold it into the egg yolk batter until well combined.
9. Add another 1/3 of the egg white into the egg yolk batter. Using a spatula, gently fold the egg white into the egg yolk batter until well combined.
10. Fold the remaining egg white into the egg yolk batter until well combined. Fold in the corn kernel into the batter.
11. Pour the batter into  your chiffon cake tube pan and lightly tap it against your counter top a few times to release any air bubbles.
12. Bake the chiffon cake at 180 C for 15minutes. Reduce the heat to 150C and bake for another 30minutes.
13. Remove the cake from the oven and invert the pan and cool for an hour before you remove from the pan.