Tuesday, September 30, 2014

Neapolitan Chiffon Cake

My forever boring chiffon cake. ;p

Sorry if I really bored you with my bakes. Cos whenever I feel like baking, chiffon cake is always the first in my mind. Unfortunately, I love baking and eating chiffon cakes most of the time.

Maybe it's not so boring... Look!

Inspired by the Neapolitan ice cream which was is still my childhood favourite, I make a Neapolitan version of chiffon cake made up of vanilla, strawberry and chocolate layers.

I'm glad that the layers turn out quite well and even. Will share a little trick later.

Neapolitan Chiffon Cake

Ingredients: (17cm chiffon tin)

3 egg yolks (about 60g)
20g caster sugar
50ml vegetable oil
50ml milk/water
90g cake flour, divide into 3 portions 30g each

1 tsp vanilla extract
1/2 tsp strawberry powder
1 tsp cocoa powder

4 egg whites (about 160g)
50g caster sugar


1. Whisk egg yolks and sugar until the sugar dissolves.
2. Gradually add in vegetable oil, followed by milk/water.
3. Divide the batter in step 2 into 3 equal portions. (My batter weighs about 180g, so divide into 60g portion each).
4. For vanilla batter - add in 30g flour and vanilla extract.
For strawberry batter - add in 30g flour and strawberry powder.
For chocolate batter - remove 1 tsp of flour from 30g flour, add in the remaining flour and 1 tsp cocoa powder.
5. Mix all batters well and set aside.

6. In another bowl, whisk egg whites until foamy. Add in sugar gradually and continue whisking until stiff peak form.
7. Divide the whisked egg white in step 6 into 3 equal portions. (My egg white batter weighs about 210g, so divide into 70g portion each *see below*).
8. Gently fold in the egg white into the egg yolk batters (in step 5). Be gentle but quick to avoid the egg whites deflating.
The 3 batters
9. Pour the batters into an ungreased chiffon tin layer by layer. Give the tin a few slight knocks on the tabletop to remove air bubbles. Bake in preheated oven at 170 deg C for 35 minutes or 160 deg C for 40 minutes.
10. Remove from oven and invert the tin immediately onto a cooling rack.
11. Unmould the cake only when it is completely cool.

** For step 7, instead of dividing the egg whites equally, I divided them in 60g, 70g and 80g portions. Add the lesser 60g portion to the vanilla batter which is at the bottom of the tin during baking, 70g portion to the strawberry batter, and 80g portion to the chocolate batter which is at the top of the tin during baking. This is to get the layers as even as possible. You may adjust depending on how you want which colour to be in which layer. You may also omit this step.

Adapted from: 好吃戚风蛋糕轻松上手