Avocado Chiffon Cake

Avocado is in season and prices are good too.  In the past, I only associate avocado with shrimp and avocado salad, california maki and avocado shake.

I decided to break out of my comfort zone and try using it to bake a cake!  I wanted to see whether the green hue will stay during high temperature baking.  So here is my attempt on Avocado Chiffon Cake.

Baking chiffon cake is not my forte, as you can see, my cake is ugly and coarse.  I wish I have the skill to make these a beauty.  haiz... another time perhaps.

Findings: The green hue was really subtle and the avocado taste is not evident at all.  Then again, avocado is basically tasteless but I am glad that this chiffon turned out to be light and fluffy.

Source: Kirbie's Craving

What you need:

80g mashed avocado (I used a blender with 1 tbsp of lemon juice) 
3 egg yolks
50g white sugar
⅛ tsp salt
40g 45ml canola oil
3 tbsp water
85g cake flour
4 egg whites
50g white sugar
½ tsp cream of tartar

Method:

Preheat the oven to 180°C.

In a medium bowl, beat the egg whites, 50 g white sugar and cream of tartar until stiff and glossy peaks formed. You should be able to hold your bowl upside down without the egg whites falling out.

In a separate bowl, whisk together the egg yolks, the rest of the white sugar, salt, water and oil until combined.

Add the mashed avocados and beat until blended and smooth. If it doesn't seem to be getting completely smooth in the mixer, you might try running it through the blender very briefly. Gradually sift in the flour and beat in mixer until smooth.

Take about half of the egg white mixture and fold it into the batter (stir in the same clockwise motion with a spatula) until no egg white streaks remain. Then add in the remaining egg whites and fold until no streaks remain.

Pour the batter into the ungreased 7” chiffon pan.

Put cake in oven and bake for about 30 minutes until the cake’s surface is golden brown. When you touch the cake it should spring back.

Remove cake from the oven and revert the cake pan upside down on top of a plate to finish cooling and rising. Cake should still remain in the pan.

When the cake is completely cooled, gently run a plastic knife around the rim of the cake and then remove cake from pan.

Happy Thursday everyone!

An InLinkz Link-up