Peanut Butter Chiffon Cake

Baking something that my family doesn't adore much was really a challenge. Trying to make them eat something they don't like was really difficult. They will give you lots of reasons and at the end I'm the only one who finish up the food. Anyway that does not stop me from trying something new, something they really dislike like this cake! Yeah, they are not the fans of peanut butter especially when I twist it with something else instead of spreading onto the bread.

I like it though, it goes well with my usual long black. Served with a dallop of extra peanut butter makes the flavors stronger in each bite. YumZ!

Peanut Butter Chiffon Cake

As I know there will not be any fans for this fluffy cake, I just made this into a 4" paper mold for myself..;p

Recipe calls for an 4" tube pan (I used a paper mold from Daiso)

Egg yolk batter:
2 egg yolks
40g peanut butter
2 tbsps peanut oil
4 tbsps full cream milk
18g fine sugar
60g self raising flour

Egg white foam:
2 egg whites
1/4 tsp cream of tartar
40g fine sugar

* Preheat oven at 170'C.
* To make the egg yolk batter, melt peanut butter and oil in a pot over low heat. Set aside to cool slightly.
* Beat egg yolks with sugar till the sugar melted slightly then add in the peanut butter mixture. Mix well.
* Add in milk then fold in flour until forms batter.
* Beat the egg whites and cream of tartar until mixture forms soft peaks.
* Gradually add in sugar beating at high speed until frothy and stiff peaks formed.
* Divide the egg whites foam into 2 portion, gently fold the egg whites into the egg yolk batter.
* Pour batter into prepared mold / tube pan.
* Bake at 170'C for 30 minutes or until cooked.
* Remove from oven, invert cake onto table (if using tube pan) until completely cooled.

** if using a paper mold like mine, invert the cake is not necessary.

Happy Baking!