Light, airy and delicate in flavour! Meet the cake that we can eat almost every day! Made with 22 kinds of premium grains, beans, oats and seeds, it is not only nutritious but irresistibly delicious! This Healthy Multi-Grain Chiffon Cake recipe is shared by home cook Jasmine Ong.
| Servings | Prep Time |
| 1 17 cm chiffon cake | 30 mins |
| Cook Time |
| 50 mins |
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Light, airy and delicate in flavour! Meet the cake that we can eat almost every day! Made with 22 kinds of premium grains, beans, oats and seeds, it is not only nutritious but irresistibly delicious! This Healthy Multi-Grain Chiffon Cake recipe is shared by home cook Jasmine Ong.
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Ingredients
- 4 egg yolks drain off as much egg white as possible
- 10 g sugar
- 2 tbsp cooking oil
- 50 g 22 Complete Nutrimix powder
- 5 tbsp full cream milk
Meringue ingredients
- 4 egg whites
- 55 g sugar
Dry ingredients
- 42 g cake flour
- 38 g 22 Complete Nutrimix powder
- pinch of salt
Instructions
Prepare the dry ingredients and preheat oven
- Sieve the dry ingredients into a mixing bowl. Mix to combine.
- Preheat the oven at 160 degrees Celsius. Preheat the oven with an oven thermometer to ensure that the temperature is accurate.
Prepare the egg yolk mixture
- Add egg yolks and sugar into the stand mixer. Whisk till the colour turns pale.
- Add oil and Complete Nutrimix powder, whisk till combined.
- Stir in flour mixture till well combined.
- As the stand mixer is beating, add in milk gradually 1 tbsp at a time. If the batter is still thick, add in more milk, 1 tbsp at a time, till you achieve a thick batter consistency that will flow down from the whisk. Set aside.
Prepare the meringue, combine and put to bake
- In another mixing bowl, whisk egg whites on high speed till frothy.
- Add sugar in 3 batch and whisk till stiff peak.
- Gently fold 1/3 of the meringue into the egg yolk mixture. Add in the rest of the meringue and mix till just incorporated. Do not overmix as it will deflate the cake.
- Pour into a 17cm chiffon tin. Gently tap the tin to remove any air bubble.
- Bake for about 50 mins. Insert a skewer into the centre of the cake. If it is still wet, let it bake on an interval of 5 mins and check on the wetness again. If the skin is turning too brown but yet it is still wet, lower the temperature by 10 degree celcius and continue to bake.
- Remove from oven and invert to cool completely on wire rack.