Thanks to Baileys for sending over my favourite Baileys Irish Cream for me to experiment in my baking. Although this is my all times favourite liqueur, I never use it in my baking before. So I started off with this slit-top chiffon cake using Baileys as main ingredient, glad it turned out perfect without affecting the texture, so moist, fluffy and spongy with nice Baileys aroma. We're indeed love this delicious cake, it's super indulgent with a dollop of fresh cream and cherry on top, the hubby who's not a fan of desserts and cakes gives a big thumbs-up.
Unlike traditional chiffon cake that we used to bake in tube pans, this chiffon cake is baked in a normal round pan with slit top to have a nice controlled cracked top, need not worried about volcano-like cracked top. ;)
This recipe yield light, fluffy and spongy texture with nice aroma from the Baileys Irish Cream flavour. Watch the video below to see the texture of this cake.
Ingredients:
35g Cooking Oil 花生油 35克
50g Cake Flour 低筋面粉 50克
55g Baileys Irish Cream 百利甜酒 55克
3 Egg Yolk 蛋黄 3粒
3 Egg White 蛋白 3粒
1/8 tsp Cream Of Tartar 1/8小匙塔塔粉
55g Castor Sugar 细砂糖 55克
10g Corn Flour 玉米粉／粟粉 10克
If you are sharing this recipe/ blog content, kindly attach the link to this blog instead of screen capture/ copy & paste/ use in your blog. No parts of the content of this blog may be reproduced without prior written permission. All rights reserved. Thank you.
如果您要分享此食谱/内容，请联系这个部落格的相关链接。敬请不要复制或改篇为自己的食谱。谢谢！
Method:
1. Heat oil in a saucepan, when temperature reach 80'C, remove from heat. Sift in flour, mix well.
油加热至80度，熄火。加入已过筛的面粉，拌均。
2. Add in Baileys Irish Cream, mix well.
加入百利甜酒，拌均。
3. Add in egg yolk, mix well.
加入蛋黄，拌均。
4. In a mixing bowl, beat egg white and cream of tartar until foamy, beat in sugar gradually. Sift in corn flour, beat until stiff and glossy.
把蛋白加入塔塔粉，打至松发，慢慢加入糖。过筛加入玉米粉，打至硬性发泡。
5. Fold the meringue into the yolk mixture in 3 batches.
分次把蛋白加入蛋黄糊，用刮刀搅拌均匀。不能过度搅拌。
6. Pour the batter to a 6" baking pan. Spread the batter evenly. Gently tap 2-3 times on the worktop.
倒入6寸烤盘。把烤盘轻轻在桌面敲2-3次。
7. Bake in a preheated oven on 2nd lowest rack, 170'c for 12 minutes. Remove the cake from the oven, slit the cake with a knife. Return to oven and bake another 30 minutes.
放进已预热的烤箱，以170度烘烤12分钟。取出蛋糕，用刀子画线，继续烘烤30分钟。
Every oven is different, do adjust the baking temperature and time accordingly.
每个烤箱的温度不同，烘烤温度和时间须自行调整。
8. When it's ready, remove from oven, gently tap 1-2 times on the worktop. Invert to cool completely before un-mould the cake, slice and enjoy!
烘烤后把蛋糕从烤箱里拿出，轻轻在桌上敲1-2次。倒扣待凉后脱模，即可享用。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。
分次把蛋白加入蛋黄糊，用刮刀搅拌均匀。不能过度搅拌。
6. Pour the batter to a 6" baking pan. Spread the batter evenly. Gently tap 2-3 times on the worktop.
倒入6寸烤盘。把烤盘轻轻在桌面敲2-3次。
7. Bake in a preheated oven on 2nd lowest rack, 170'c for 12 minutes. Remove the cake from the oven, slit the cake with a knife. Return to oven and bake another 30 minutes.
放进已预热的烤箱，以170度烘烤12分钟。取出蛋糕，用刀子画线，继续烘烤30分钟。
Every oven is different, do adjust the baking temperature and time accordingly.
每个烤箱的温度不同，烘烤温度和时间须自行调整。
8. When it's ready, remove from oven, gently tap 1-2 times on the worktop. Invert to cool completely before un-mould the cake, slice and enjoy!
烘烤后把蛋糕从烤箱里拿出，轻轻在桌上敲1-2次。倒扣待凉后脱模，即可享用。若喜欢我的食谱，可以LIKE和追随我的面书专页，不要错过最新食谱发布。
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