Fu Chuk Yi Mai (Barley with Beancurd Skin) Chiffon Cake

Cooked fu chuk yi mai (fu chuk = beancurd skin, yi mai = barley) last weekend. It is one of our favorite tong sui (sweet soup/custard dessert) and we like it really thick. Decided to use it to make chiffons since it is basically the same with soy milk.

Mmm mmm...Left it to cook over charcoal fire for hours till it's nice and thick.

Fu Chuk Yi Mai (Barley with Beancurd Skin) Chiffon Cake

Makes 2 10-cm chiffon cakes

  

Ingredients:

2	Egg yolks
10 g	Sugar
70 g	Fu chuk yi mai
15 ml	Oil
40 g	Plain flour
10 g	Corn flour
1/4 tsp	Baking powder

2	Egg whites
10 g	Sugar
1/8 tsp	Cream of tartar

Method:

1. In a bowl, whisk egg yolk with sugar until pale and fluffy. Add fu chuk yi mai and oil, mix well.
2. Add in sifted flour, corn flour, and baking powder. Mix until the batter is smooth.
3. In another clean bowl, beat the egg whites till frothy. Add in cream of tartar and beat till soft peaks.
4. Add in sugar gradually and beat till stiff peaks.
5. Gently fold in 1/3 of the egg whites into the egg yolks mixture. When combined, fold in 1/2 of the remaining egg whites. Repeat with the remaining egg whites.
6. Pour the batter into 2 10-cm chiffon tube pan. Tap the pan lightly to get rid of bubbles.
7. Bake in preheated oven at 170 degree C for 30-45 minutes or test with skewer.
8. Invert the cake and let it cool completely in pan. When cool, press it down!!! run a thin knife along the edges and unmold the cake.

Notes:

1. I used Splenda (artificial sweetener) – doesn’t affect the taste and texture of the chiffon cakes.
2. The fu chuk yi mai’s taste is not very strong (compared to my previous soy milk’s) but we love the bits of barley.
3. Saw the videos shared by Jess of j3ss kitch3n (thanks, Jess!) in this post and decided to try unmolding one of the chiffon cakes by pressing it down and it worked! o.O

Left: unmold by pressing. Right: knife...I guess I am more careless with knife. -stabs cake-