Avocado Chiffon.

Avocado. 

Chiffon.

Tell me how does that taste like.

''I was thinking to myself before I started making this.''

To my SURPRISE, this taste light and airy
The chiffon has a hinge of avocado, but not that strong to cover the cake.


Sad to say, I am not the original creator of this chiffon. I just happen to think of it and just search on the net to find out quite a number of bloggers/bakers have already made this chiffon.

 

This cake doesn't keep well. 

It's best to finish within one day. (Which we did)

Oh well, we need cake at times.

Or maybe everytime.

Well.

Try it to see for yourself if you like it.

Avocado Chiffon

For a 7 inch Chiffon Cake Tin.

Ingredients:

80grams avocado, smashed (see notes below)

3 egg yolks

1/4 cup - 50grams castor sugar

A pinch of salt

3 tablespoon - 45ml canola oil

3 tablespoon water

85grams cake flour

4 egg whites

1/4 cup - 50grams castor sugar

1/2 teaspoon cream of tartar

Method:

Please preheat oven to 350F/180C first.

Using a electric beater, beat the egg whites and cream of tartar in a medium bowl till frothy, add in 1/4 cup of sugar in two portion beating until stiff peaks.

In a separate bowl, whisk the egg yolks, sugar, salt water and oil until fully combined.

Add in the smashed avocado and beat again, until blended and smooth. 

Gradually, sift in flour and mix until fully combined but do not overmix.

Take 1/3 of the egg whites and fold into the egg yolk batter

(first fold is to lighten the batter, but be careful not to over fold!)

Spilt into another two portion and fold the egg whites into the batter. 

Fold steadily and fast. Do not over fold otherwise your cake will turn dense.

Before pouring into cake pan, knock batter over counter top a few times to release the air bubbles.

Pour into the ungreased cake pan.

Bake for 30 minutes until cake surface is golden brown.

Remove cake from oven and revert cake pan upside down on top of cooling rack to finish cooling.

When cake is completely cool, gently run the back of a knife around the rim of the cake and remove from cake pan.

Notes:

Avocado must be smashed till lumpy. No traces of avacado bits should left. You may place in blender to puree them instead. 

Cool the cake completely before removing the cake from cake pan. This, is the secret of chiffon cake!