Black Glutinous Chiffon Cake

My best friend Ikna gave me a very yummy chiffon cake during my visit to Jakarta 2 years ago and my husband loves it. And thank you for Ikna generosity to share her recipe with me. Chiffon cake is not an easy cake to make, any wrong step will make your cake to fail. You have to beat the egg whites until very stiff and the oven temperature has to be perfect.

Black Glutinous Chiffon Cake

A :

160 gram egg yolks

75 gram caster sugar

1 tsp vanilla

B :

240 gram egg whites

125 gram castor sugar

1 tsp salt

C :

50 gram flour

100 gram black glutinous powder

1 tsp baking powder

D :

150 ml instant coconut milk

3 tbsp vegetable oil

1. Preheat oven @ 200C

2. Beat A until thick and set aside. With a clean mixer beat B to stiff consistency.

3. Add and mix well B to A slowly and in few stages.

4. Sieve C to A&B mixture and carefully mix the ingredients (becareful not to flatten the egg white mixture).

Slowly add D into the mixture and mix well.

5. Pour the mixture into a chiffon pan and oven for 20 minutes @200C then reduce the temperature to 150C and continue baking for 30 minutes.

6. Turn off the oven and put the pan upside down until the cake cool.