Known for its light, moist, tender texture and rich flavour, chiffon cakes are so versatile and are always made with oil, not butter. It gets its height and airy texture from whipped egg whites. The cake needs to be turned upside down immediately upon removing it from the oven as this keeps the cake from shrinking and losing its volume as it cools. To dress it up, you can pour a beetroot glaze over the top or decorate with buttercream frosting. I like to dust the top of the cake with powdered sugar and it is great when served with fresh fruit and whipped cream.
On February 19, the Chinese New Year will be celebrated and I would like to take this opportunity to wish you all happiness and prosperity in the coming year of the SHEEP.
Beetroot Chia Seed Chiffon Cakeinspired by Ann's Chiffon Cakes
- Sift the flour twice into a mixing bowl. Add in chia seeds. Set aside. Preheat the oven to 160C/320F.
- Beat beetroot juice, sunflower oil and NuStevia until well combined and emulsified. Add in flour mixture and stir until just combined. Stir in egg yolks and vanilla extract and stir until combined.
- Combine white sugar, NuNaturals and cornstarch in a bowl. Beat the egg whites and lemon juice on medium-high speed until frothy. Gradually add in sugar stevia mixture and beat until stiff and glossy.
- Fold 1/3 of meringue into the egg yolk batter to lighten it up, then fold in the remaining meringue and fold until well combined.
- Pour the batter into an ungreased 10-inch/25-cm tube pan and bake on the lowest oven rack for about 70 minutes until top springs back when lightly touched. Immediately invert baking pan and cool completely. Run a knife around sides and center tube of pan to remove the cake. Serve the cake with some whipped cream and fresh fruit if desired, or simply dust with some icing sugar.