Red Bean Paste Chiffon Cake

Left over red bean paste is in good to use here. It turned out well, loved the flavour.  We find it best eaten after chilled, it is more moist somehow.

I ran out of the original Cake flour, this came in handy since it has stayed untouched in my pantry for awhile already.  I normally use 1 tablespoon of baking powder with 1/4 teaspoon salt if I use the cake flour.

You may decide whether you need to reduce the sugar if you are using the sweetened red bean paste like I did.  For mine, I did not reduce the sugar as my paste was not that sweet.

nice colour from the red bean paste

24cm Chiffon cake pan
Ingredients (yolk batter)
7 egg yolks
30g castor sugar
60g canola oil
120ml room tempreature milk
150g  white self-raising flour ( low protein)
250g red bean paste
1 tsp vanilla extract

Meringue 
7 egg whites
90g castor sugar
2 teaspoons lemon juice

Method 

 For the Yolk Batter (step 1)
Whisk in all ingredients (except the flour). When all well mixed,  fold in the flour.
Set aside.

For the Meringue (step 2)
Using your mixer, beat in  egg whites with lemon juice.
When it gets foamy, add in sugar in a few batches.
Continue to beat until it reaches just stiff peak.

(step 3)
Take 1/3 of the Meringue and mix in the yolk batter, this is to lighten the texture.
With the remainning 2 batches of Meringue, continue to fold into the yolk batter until all completely done, ensuring no lumps appears. Tap the cake tin against the kitchen counter twice to remove air bubbles.

(step4)
Pour into the prepared pan (ungreased) and bake at preheated oven of 160C for 55 minutes. Test by inserting a skewer deep down in the centre, if it comes out clean, it's done.

(step 5)
Invert the cake pan immediately and let it cool completely. To release the cake out from the tin, run a knife through all edges of the cake to loosen it.