Strawberry Jam Chiffon Cake 草莓果酱威风蛋糕

Feel the heat recently🌞?  I definitely do, especially in the day, even the wind is warm🌫 Opening the fridge and prepare for myself a glass of cold fruit drinks becomes my routine temporarily. And for tea break, the fruit flavour chiffon cakes would be my preferred choice 🍓🍒🍇

I'm a lazy person, so I utilised readily available ingredients like Luscious Berries Juice and bottled strawberry jam to bake my chiffon cake. The organic chia seeds, which came in the juice, was a bonus. Although the cake did not have a nice pinkish hue, as I didn't add any colouring, the fragrant was great😋

Yield:  One 6" round cake

Pan size: 6x3" round pan

Baking temperature: 140°C for 30 minutes ⏩ 170°C for 12 to 15 minutes

Ingredients 

All ingredients in room temperature, unless stated.

Using 55g Omega 3&6 eggs

40g Luscious Berries juice/milk/water 

15g strawberry jam 草莓酱

20g unsalted  butter 无盐牛油

55g top/cake flour 低筋面粉

5g milk powder 奶粉

3 egg yolks 蛋黄

3 egg whites 蛋白

Pinch of fine salt 细盐

40g fine sugar 细砂糖

Directions

1. Line the base of an 6" round cake mould with parchment paper. Need not to grease the side.

2. Sieve top/cake flour and milk powder into a bowl. Set aside.

3. Scoop strawberry jam into a heat resistant bowl. If there are bigger chunks of strawberry present in the jam, trim them into smaller bits using a pair of kitchen scissors.

Add berries juice and cold unsalted butter over the strawberry jam. 

Place the bowl of strawberry mixture in the rice cooker, and turn on the "Keep Warm" function for about 10 to 15 minutes to warm up the content.
The content can also be heated over a stove, but don't bring to a boil.

4. Take out the warm content and pour in the sifted flour mixture from (2) immediately. Combine using a spatula into a smooth strawberry paste.

5. Mix in the 3 egg yolks, one at a time, to strawberry paste.

Cover and set aside.

6. In a separate, clean and grease-free mixing bowl, add a pinch of fine salt to the egg white. Beat egg white to frothy, then starts to add 40g of sugar gradually. Beat at high speed till almost stiff peak state.

Reduce the mixer speed to low in the final 1 minute. 

7. Add about 1/3 of the meringue to the yolk-strawberry batter at (6), and mix well.

8. Pour (7) back to combine with the remaining meringue. Fold to combine into a smooth batter.

9. Pour the batter into the prepared round cake pan. Bang the pan against the work top to remove any trapped air bubbles.

10. Bake in a preheated oven at 140° Celsius for about 30 minutes, at the lower rack.

When the cake rises to almost reaching the rim of the cake mould, increase the temperature to 170°Celsius for about 10 to 15 minutes.

Nearer to the end of 12th minute after baking in 170° Celsius.

11. Remove from oven and drop the cake with the pan, 3 times over a cloth. And invert the mould immediately over a wire rack to cool down for about 25 minutes.

12. Jiggle the pan to dislodge the cake, then invert the cake out.

After inverting out the cake, let the cake dry in a warm oven for about 15 minutes. 

This step is optional.

14. Allow the cake to cool down completely before cutting. Serve warm or cold 🍰😋