Avocado Chiffon Cake

Avocado Chiffon Cake


Egg yolk batter:

115g avocado puree from 1 ripe avocado flesh & 1 no freshly squeezed lime juice

6 egg yolks

35ml full cream milk

35ml canola oil

100g cake flour

1 tsp baking powder

Egg whites:

6 egg whites

½ tsp cream of tartar

100g caster sugar

Preparation Instructions:

  1. Preheat oven at 170C.
  2. In a mixing bowl, add in avocado puree, full cream milk and canola oil. Whisk to combine.
  3. Add in egg yolks, whisk to combine.
  4. Add in cake flour and baking powder, whisk to combine and set aside.
  5. Beat egg whites with an electric mixer until bubbles form. Add in cream of tartar, beat to combine. Mix in 1/3 of caster sugar at a time, and beat well between additions. Continue to beat until stiff peaks form.
  6. Spoon out 1/3 of the beaten egg whites and mix into the avocado batter.
  7. Lightly fold in the rest of the beaten egg whites with a spatula, until just combined.
  8. Pour batter into 20cm chiffon cake pan. Level the surface with a spatula.
  9. Bake in preheated oven at 170C for 1 hour.
  10. Remove cake from the oven, invert the pan immediately. Allow to cool completely.

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