This is my entry for Small Small Baker's Aspiring Bakers #1: Chiffon Cakes (Nov 2010).
The feature ingredients for this cake are caramel tea and maple syrup. Both ingredients combined give this cake it's natural brown colouring.
I love the taste and aroma of caramel. So when Lipton came up with Caramel Flavoured Tea, I gave it a try. While the aroma was wonderful, the tea was too sweet for my liking. Oh dear, now what do I do with a whole box of caramel tea?
Small Small Baker's Aspiring Bakers event gave me an idea!
Here's the recipe...
Caramel Maple Chiffon Cake
75ml caramel tea (brewed as thick as possible)
4 eggs, separated
1.5 tsp baking powder
1/2 tsp baking soda
1 tbs maple syrup
1 - Whisk egg whites till soft peaks form. Then gradually add about half the sugar and whisk till stiff peaks form.
2 - In a separate bowl, beat egg yolks and remaining sugar till pale. Then add tea, maple syrup and oil and beat till well combined.
3 - Add flour and mix well.
4 - Gently fold in egg yolk mixture into egg whites with a balloon whisk.
5 - Pour into an ungreased chiffon tin and bake at 160*C for 30 minutes. When done, remove from oven and invert the cake to cool.
Now will someone tell me how you all get those nice flat tops? For some reason, my chiffon cakes dome and I can never seem to get those nice flat tops and bottoms that you all seem to get.