Almond Chiffon Cake

Almond Chiffon Cake

Well hello strangers! Sorry for the long silence here. It has been a rather hectic past few months and it is never easy trying to cope with the increasing amount of work apart from my usual household routines. No matter, my blog is still here where I can always come back to deposit some good recipes and catch up on posts from my fellow blogger friends. 

Today I am back with another keeper. An Almond Chiffon cake recipe which is quite amazing if I do say so myself. 

My initial plan was to use up that almond flour I left from all that CNY bakes. Since almond frangipane tart and pound cake aren't what I want to eat (too heavy), so I opted for a lighter bake.

So I went ahead and did a draft recipe and started baking. Had a couple tweaks and this cake turned out amazingly good. Most importantly I did not cave in to using almond essence, (thank god) and yet it still has that faint nutty fragrance which lingers after each bite.

Recipe for Almond chiffon cake

Ingredients

  • 5 large egg yolks
  • 30 g creamy almond butter (refer here for recipe)
  • 60 ml peanut oil
  • 70 ml fresh milk
  • 1/2 tsp salt
  • 1/2 tsp baking powder
  • 60 g cake flour
  • 60 g almond meal
  • 5 egg whites
  • 1/3 tsp cream of tartar
  • 105 g caster sugar
Read the whole recipe on Honey Bee Sweets