Light & Fluffy Taro Chiffon Cake

1. 1

   Separate egg yolk and whites into separate bowls.

2. 2

   Add 15g sugar, sifted flour, purple yam powder, oil and milk to the yolks. Mix well until there are no lumps. Do not overmix as you don't want the gluten to come out of the flour.

3. 3

   Cover mixture and leave it to the side.

4. 4

   Beat egg whites with sugar until stiff peak. Lower mixing speed to low to reduce the size of the air bubbles for the consistent final product.

5. 5

   Add 1/3 of the egg whites to the yolk mixture. mix it until its well incorporated. Don't worry about folding here as you are trying to get the yolk to a similar texture as the whites.

6. 6

   Add yolk mixture into the remaining 2/3 of egg whites. Fold in the mixture well and you want a thick consistency that runs down your spatula, like a ribbon consistency.

7. 7

   Add batter to the aluminium cake tin (make sure its aluminium, do not use non-stick). Bake on lower shelf for 160 C for about 30 mins.

8. 8

   Once its out of the oven, drop the cake from a height to get rid of the hot air, tip it upside down on a rack to cool down.

* Per serving · 4 servings · Values may vary.

No additional tips available.