And I heard that the recent one is the salted egg yolk fish and chips. Hmmm... I wonder if someone has baked salted egg yolk chiffon cake. Maybe not... but less one week ago, I saw that Diana from The Domestic Goddness Wannabe and Amily @Amily_lovebake (at Instagram) had baked it!!! So timely because I have created a mildly sweet and salty version of this cake too.
Looking at Diana's recipe, I can see that my cake contains lesser salted egg yolks and more egg whites. So taste-wise, my cake is mildly filled with a lovely salted yolk aftertaste and texture-wise, it is the silky and soft kind. Any further comparison? Not really. For the fact that I have not baked and tasted Diana's recipe yet, I can't tell you the differences in any taste and texture. As of this moment, I would say that my cake is a spot on for my taste with no further tweaking required for this recipe.
|Sweet and Salty Salted Egg Yolk Chiffon Cake|
To the fans of salted egg yolk food and chiffon cake lovers, I have to tell you that this soft and moist chiffon cake encased in its dark and deep-sweet-custard-flavored crust with a subtle salted egg yolk aftertaste is SOOOOO GOOD!
"Guess what is this chiffon cake?" I took two tasting bite size of the cake and fed each to my son and husband.
"Nom nom nom... It is slightly salty. Very nice. Mummy, you fail because I can't guess..." said my husband with a mouthful of cake and a pair of "thinking" rolling eyes. Then he exclaimed "Oh! I know!!! It's salted egg yolks!!!"
"Mummy, I want more..." said my son repeatedly and so I kept feeding them cakes!
|In order to bake salted egg yolk cake, I obviously need salted egg yolks to bake this cake.|
And so I'm using 4 of these cooked ones to bake one 20 cm cake.
Like most typical chiffon cakes, there are always a team yellow which is an egg yolks mixture and a team white which is an egg whites mixture.
|This is my team yellow.|
|This is how I incorporated the salted egg yolks well enough into the fluffy cake batter.|
|This step is important as it prevents the salted yolks from forming chunky wet cake lumps within the cake.|
|Use a hand whisk to whisk until all ingredients in team yellow are well combined.|
Please note that this mixture will be thick.
|Making my team white is easy!!!|
Use an electric mixer to beat egg whites and sugar in medium speed until stiff peaks formed.
|Combine team yellow and white in batches.|
It is important to mix them well and also in batches as team yellow is rather thick.
|I was excited when I saw the finishing cake!|
|Invert the cake immediately after baking and allow it to cool completely.|
|I was like OMG!!! when I removed the cake from the mould.|
Love love love its dark and deep-sweet-custard-flavored crust!!!
|And can't wait to chomp on this cake too!!!|
|I was like OMG... again!!! LOL!|
It is sweet, salty, soft with a lovely salted yolk aftertaste.
Here's the recipe that I recreated from one of my previous soft chiffon cake recipes at here.
Makes one 20 cm chiffon cake
70g egg yolks, about 4-5 large*
60ml vegetable oil
100g self raising cake flour, with 8% protein
1/4 tsp salt
70g salted duck egg yolks, from 4 eggs**, roughly mashed with a fork to form fine crumbs
200g egg whites, about 5-6 large*
* It is important to weigh the egg yolks and egg whites.
**4 standard sized salted duck eggs is about 70g, fully cooked, shelled and use egg yolks only
Preheat oven to 170°C/ 330ºF.
Using a hand whisk, combine egg yolks, oil and milk in a large bowl.
Sift flour and salt into salted duck egg yolks and mix well until combined. Then, place flour mixture back into the sieve again and use a spoon to push the flour mixture through the sieve and into the egg yolk mixture. Use a hand whisk to mix until all are well combined. Please note that this mixture will be thick. Set aside.
Using an electric mixer with a whisk attachment, beat the egg whites on medium low speed for about 2-3 mins until foamy. Increase the mixer speed to medium (not too fast!). While beating, add sugar gradually and continue to beat until stiff peaks form and the egg white mixture will look smooth and glossy.
Using a hand whisk or a spatula, fold 1/4 of the egg whites into the flour mixture well enough until combined. It is ok to mix a little more with the first one quarter of the egg white mixture as the egg yolk mixture is quite thick and need more effort to mix to combine both. Then fold in the rest of the egg whites in 2-3 batches in a gentle folding manner and it is very important to make sure that both mixtures are mixed thoroughly.
Pour the mixture into an ungreased chiffon cake pan. Tap the pan a few times on the kitchen countertop very gently to release any air bubbles.
Bake for 50 mins or until the cake is thoroughly cooked with a nice coating of sweet dark crust as the dark crust is essential to give the cake an ultimate finishing flavour. Please take note of the cake after its first 20 mins of baking as it can turn dark very quickly. If it happens, cover the top of cake loosely with a foil and continue to bake with the foil until the cake is fully cooked.
After baking, invert the cake immediately and allow it to cool completely before removing it from the pan. To unmould the cake, use a thin rubber knife or spatula to run around the cake.
Transfer cake onto a serving plate. Slice and serve.