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Secret Story
This year, like many other years past, Christmas seems to approach us at lightning speed. One never seems to ever be prepared for it or prepared enough for that matter. Then poof it went, just as fast as it came. Nevertheless there’s one thing that will never be given missed in our family’s Christmas...My mother-in-law’s very own, original Yuletide Chiffon Cake. It saw her saw her won 1st prize – a stove – at the 4th Ana del Rosario Grand Bake off on the 22nd October 1960 in the Philippines. My husband used to deliver these as Christmas gifts to the neighbours! Delicious without icing or frosting, it’s a twist to a traditional Christmas cake...Its light & fluffy texture never fails to bring warm memories of my long gone mother-in-law each Christmas.
Preperation Time. 30 minutes.
Cooking Time. 55 minutes.
Recipe Ingredients
2 Cup Plain flour
3 Teaspoon Baking powder
1 Teaspoon Salt
1 Teaspoon Cinnamon
1/2 Teaspoon Nutmeg
1/2 Teaspoon All spice
1/2 Teaspoon Cloves
1.5 Cup Brown sugar, firmly packed
1/2 Cup Strong coffee, cooled
1/2 Cup Cooking oil
7 Egg yolks
1/4 Cup Molasses
2 Teaspoon Rum
9 Egg whites
1/2 Teaspoon Cream of tartar
1/2 Cup Brown sugar, firmly packed
3/4 Cup Candied/glacé fruits, very finely chopped
1/2 Cup Unsalted roasted cashews, very finely chopped
1/4 Cup Raisins, very finely chopped
Recipe Instructions
1. Sift together into a mixing bowl sifted flour, baking powder, salt, cinnamon, nutmeg, allspice and cloves.
2. Add to the dry ingredients brown sugar.
3. Make a well and add in order strong coffee, cooking oil, egg yolks, molasses and rum. Beat until smooth and set aside.
4. In a separate bowl, beat until stiff the egg whites and cream of tartar.
5. Gradually add brown sugar and continue beating until very stiff.
6. Pour gradually egg yolk mixture over the stiffly beaten egg whites and gently fold with rubber scraper until blended.
7. Lastly, sprinkle over batter and gently fold with a few strokes the candied fruits, nuts and raisins. (Candied fruits and raisins should be floured lightly and remove extra flour by straining very well in a strainer or a flour sifter.)
8. Bake in ungreased 10†tube/angel cake pan at 170°C for 55 minutes.
9. Remove from the oven and invert pan until cold.
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