salted egg yolk chiffon cake

In the Singapore food scene, I think nothing is as “hot” as salted eggs. 

Salted eggs have been used to cook anything from seafood to meat and to being used in pastries and even as coating for fried salmon skin.

So it was puzzling when I googled “Salted Egg Yolk Chiffon Cake”, nothing turned up!

How odd was that!

Since I could not find a recipe for Salted Egg Chiffon Cake that I could adapt, I had to come up with my own.

When I initially thought of incorporating salted egg yolk into a chiffon cake, I wondered if I was being gross. This is because chiffon cakes tend to be sweet instead of savory. 

But then again, I have seen recipes for Pork Floss Chiffon cakes so why not salted egg yolk?

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Indeed, this is an interesting cake. 

I thought that the cake would be salty but strangely, it wasn’t. I could taste the flavors of the salted egg, but it didn’t make the cake salty. 

One thing to note, however, is that when salted egg yolks are baked into a cake, you have to add more yolks. In my earlier experiments – I made this cake 3 times before I was happy with the results – I used less salted eggs and I couldn’t taste much of the salted eggs.

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So if you are watching your cholesterol intake, I think you had better not bake this, because salted eggs are (unfortunately) not the healthiest option. But again, I believe you can eat everything in moderation, so I hope you do give this cake a try! 🙂

And here are the step-by-step instructions on how to make this cake.

Place the salted egg yolks in a heat-proof dish. Steam the yolks for 10 minutes.

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Use a fork to mash the yolks.

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Add the yolks, vegetable oil and milk into a heat-proof bowl. 

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Whisk over a ban marie (water bath) until you get a relatively smooth paste – there will be bits of salted yolk in the mixture and that is okay. The mixture will also become thick, and will thicken as it cools. That is okay too. Don’t panic! Set this aside.

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In the bowl of a mixer, beat the egg yolks until pale.

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Add the salted yolk mixture and beat at low speed until incorporated. Fold in the flour until just combined.

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Set this aside.

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, whisking all the while, until stiff peaks form.

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Transfer 1/3 of the meringue into the yolk mixture. Beat it in – the yolk mixture is thick so you have to beat the meringue in so as 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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Slice and enjoy!

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

Footnote: I have not tried making this with salted egg yolk powder so I cannot advise you on the quantities to add. 

Salted Egg Yolk Chiffon Cake
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For 18cm tube pan
  1. 4 yolks
  2. 8 salted egg yolks
  3. 70ml milk
  4. 30ml oil
  5. 76g flour
  6. 1/4 teaspoon baking powder
  7. 1/4 teaspoon salt
  8. 4 egg whites
  9. 1/2 teaspoon cream of tartar
  10. 86g caster sugar
  11. Baking Time: 40 minutes
For 21cm tube pan
  1. 5 yolks
  2. 10 salted egg yolks
  3. 87.5ml milk
  4. 37.5ml oil
  5. 95g flour
  6. 1/4 teaspoon baking powder
  7. 1/4 teaspoon salt
  8. 5 egg whites
  9. 1/2 teaspoon cream of tartar
  10. 107.5g caster sugar
  11. Baking Time: 50 minutes
For 23cm tube pan
  1. 6 yolks
  2. 12 salted egg yolks
  3. 105ml milk
  4. 45ml oil
  5. 114g flour
  6. 1/2 teaspoon baking powder
  7. 1/2 teaspoon salt
  8. 6 egg whites
  9. 1 teaspoon cream of tartar
  10. 129g caster sugar
  11. Baking Time: 60 minutes
For 25cm tube pan
  1. 7 yolks
  2. 14 salted egg yolks
  3. 122.5ml milk
  4. 52.5ml oil
  5. 133g flour
  6. 1/2 teaspoon baking powder
  7. 1/2 teaspoon salt
  8. 7 egg whites
  9. 1 teaspoon cream of tartar
  10. 150.5g caster sugar
  11. Baking Time: 70 minutes
Instructions
  1. Place the salted egg yolks in a heat-proof dish. Steam the yolks for 10 - 15 minutes. Use a fork to mash the yolks.
  2. Add the yolks, vegetable oil and milk into a heat-proof bowl.
  3. Whisk over a ban marie (water bath) until you get a relatively smooth paste - there will be bits of salted yolk in the mixture and that is okay. The mixture will also become thick, and will thicken as it cools. That is okay too. Don't panic! Set this aside.
  4. In the bowl of a mixer, beat the egg yolks until pale.
  5. Add the salted yolk mixture and beat at low speed until incorporated. Fold in the flour until just combined. 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, whisking all the while, until stiff peaks form.
  9. Transfer 1/3 of the meringue into the yolk mixture. Beat it in - the yolk mixture is thick so you have to beat the meringue in so as 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. If you like the cake to have a stronger salted egg yolk flavor, you can add a few more yolks.
  3. I use 65g eggs for all my bakes.
The Domestic Goddess Wannabe http://thedomesticgoddesswannabe.com/




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