This chiffon cake is to die for! I tried one bite. It was okay. I tried another. Oh, it's good. I tried a third...and then I lost count. I realized that you have to savor it slowly because the layers of flavor unravel on your tongue. First you're hit with the sweet aroma of jackfruit, and then the delicious flavor of a perfectly tender eggy chiffon comes forth (You don't like eggy chiffon? That is just too bad. Allow me to do you a favor and eat your piece). It's almost buttery...which is weird because it has no butter. Pure magic, my good friend.
Next time, I will reduce the sugar a smidgeon. It was a little too sweet, but I prefer less sweet cakes so this is good for most people.
Jackfruit Chiffon1 1/4 cup (150g) Cake flour
1/2 cup (130g) Fine sugar (Grind white sugar in a food processor or Magic Bullet)
1 tsp Baking powder
Scant ½ tsp Salt
¼ cup Oil
¼ cup (4) Yolks
½ cup Jackfruit puree + juice of half of a lemon
½ tsp Pure Vanilla extract
¼ tsp Cream of tartar
½ cup (4) Egg whites
1. Preheat oven to 350*.
2. Sift flour, baking powder, 1/3 of the sugar, and salt into a mixing bowl.
3. Whisk together oil and yolks. Mix in the flour until it forms a smooth paste. Add the mush and whisk until smooth.
4. Add cream of tartar to egg whites in a large mixing bowl.
5. Beat until white, gradually add remaining sugar, and beat until stiff peaks form.
6. In 3 additions, gently fold egg whites into the flour mixture just until no streaks remain.
7. Pour into an ungreased 7-inch tube pan and smooth the top. Bake 27-30 min until a tester comes out clean and dry. No peeking!
8. When cake is completely cool, remove from pan (it’s okay, I couldn’t wait either...who obeys this step anyway?).