caramel pudding chiffon cake

Often when I bake chiffon cakes, the whole house smells heavenly. 

Once in a while, though, for some reason, the chiffon cake is especially aromatic. 

And the cake recipe I am sharing today produces one of these cakes.

I confess that I got quite excited as the cake was baking because if the cake already smelt so good, it had to taste even better. 

And it did!

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The cake is soft, as a chiffon cake should be, and is super fragrant!

You can use any type of pudding for this cake. I really liked this caramel one though so if you are wondering which cake to bake, do try this one!

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Let me show you how to make this.

In the bowl of a mixer, beat the egg yolks until they turn pale and fluffy.

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Add the oil and continue beating until incorporated.

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Add the milk, and beat on low for a minute.

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Fold in the caramel pudding powder.

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Finally fold in the flour until fully incorporated. Set this aside.

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In a clean mixing bowl, whisk the egg whites until foamy.

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Add the cream of tartar and continue whisking until soft peaks form.

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Gradually add the sugar and whisk until stiff peaks form.

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Transfer 1/3 of the meringue into the yolk mixture. Beat it in to loosen the mixture so you can fold in the remaining meringue.

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Gently fold the remaining meringue in 2 batches until no white streaks remain.

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Pour the batter into an UNGREASED tube pan. Lift the pan about 10cm off the tabletop and drop it to remove the larger air bubbles. Repeat this twice more.

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Bake at 160°C for the time stated for the size of tube pan you are using. If the top of the cake gets too brown, place a piece of aluminium foil over the cake and continue baking. 

Once baked, invert the pan immediately to cool completely before unmolding.

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Enjoy!

*NOTE: Having problems with your chiffon? Chiffon Troubleshooting – See here!

Caramel Pudding Chiffon Cake
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For 18cm tube pan
  1. 4 egg yolks
  2. 50g caramel pudding mix
  3. 50ml vegetable oil
  4. 70ml milk
  5. 100g cake flour
  6. 1/2 teaspoon baking powder
  7. 1/4 teaspoon salt
  8. 4 egg whites
  9. 50g sugar
  10. 1/8 teaspoon cream of tartar
  11. Baking Time: 45 minutes
For 21cm tube pan
  1. 5 egg yolks
  2. 62.5g caramel pudding mix
  3. 62.5ml vegetable oil
  4. 87.5ml milk
  5. 125g cake flour
  6. 1/2 teaspoon baking powder
  7. 1/4 teaspoon salt
  8. 5 egg whites
  9. 62.5g sugar
  10. 1/8 teaspoon cream of tartar
  11. Baking Time: 55 minutes
For 23cm tube pan
  1. 6 egg yolks
  2. 75g caramel pudding mix
  3. 75ml vegetable oil
  4. 105ml milk
  5. 150g cake flour
  6. 1 teaspoon baking powder
  7. 1/2 teaspoon salt
  8. 6 egg whites
  9. 75g sugar
  10. 1/4 teaspoon cream of tartar
  11. Baking Time: 65 minutes
For 25cm tube pan
  1. 7 egg yolks
  2. 87.5g caramel pudding mix
  3. 87.5ml vegetable oil
  4. 122.5ml milk
  5. 175g cake flour
  6. 1 teaspoon baking powder
  7. 1/2 teaspoon salt
  8. 7 egg whites
  9. 87.5g sugar
  10. 1/4 teaspoon cream of tartar
  11. Baking Time: 75 minutes
Instructions
  1. In the bowl of a mixer, beat the egg yolks until they turn pale and fluffy.
  2. Add the oil and continue beating until incorporated.
  3. Add the milk, and beat on low for a minute.
  4. Fold in the caramel pudding powder.
  5. Finally fold in the flour until fully incorporated. Set this aside.
  6. In a clean mixing bowl, whisk the egg whites until foamy.
  7. Add the cream of tartar and continue whisking until soft peaks form.
  8. Gradually add the sugar and whisk until stiff peaks form.
  9. Transfer 1/3 of the meringue into the yolk mixture. Beat it in to loosen the mixture so you can fold in the remaining meringue.
  10. Gently fold the remaining meringue in 2 batches until no white streaks remain.
  11. Pour the batter into an UNGREASED tube pan. Lift the pan about 10cm off the tabletop and drop it to remove the larger air bubbles. Repeat this twice more.
  12. Bake at 160°C for the time stated for the size of tube pan you are using. If the top of the cake gets too brown, place a piece of aluminium foil over the cake and continue baking.
  13. Once baked, invert the pan immediately to cool completely before unmolding.
Notes
  1. Note that every oven is different – you need to experiment until you find a temperature that is best for baking chiffon cakes.
  2. I use 65g eggs for all my bakes.
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/




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