Jello Chiffon Cake

If you love Jell-O, you'll be equally intrigued as me how this can be used to make a chiffon cake! Yes, a Jello Chiffon Cake!

I saw many who made this Jello Chiffon Cake after Michelle Marie Mower has very kindly shared her recipe in a baking group - Baking's Corner. I was first attracted by the lovey bright colour of the chiffon cakes posted. When I read further that Jello was added, I knew I wanted to try making it myself as I was super curious how it would taste.

The cake turned out beautifully! This is the fist time I added baking powder to a chiffon cake. Perhaps this explain for the tall column despite only using 5 eggs (instead of the usual 6 eggs) for my 9" (23cm) chiffon pan.

You can use any flavour. I used raspberry and loved the beautiful colour of my chiffon. Taste wise, you cannot miss the distinct jello taste and its sweet scent. Quite unique for a chiffon cake, I must say, but will need some getting used to this as opposed to the usual pandan chiffon that I enjoy snacking on. :)

Jello Chiffon Cake

recipe adapted from Michelle Marie Mower

makes a 23 cm chiffon pan

Ingredients:

120g cake flour

1/2 tsp baking powder

5 egg yolks

100g Jell-o powder (any flavour)

1/2 tsp salt

60g canola oil

80g fresh milk

5 egg whites

45g sugar

1/4 tsp cream of tartar (Ok to omit. Can also replace with a few drops of lemon juice. The acid from lemon or cream of tartar helps to stabilize the meringue)

Method:

1. Sieve the cake flour and baking powder. Set aside.

2. In a large mixing bowl, combine the egg yolks, jello powder, salt, oil and milk.

3. Mix in the flour till incorporated.

4. To make the meringue, beat egg whites till foamy. Add cream of tartar and sugar and continue to beat at high speed till stiff peaks form.

5. Gently fold meringue into cake batter until well blended.

6. Pour batter into ungreased 9" (23cm) chiffon pan.

7. Bake in preheated oven at 160C for 50 minutes or until cooked. 

8. Remove from oven and cool it down upside down completely before unmolding.

 

Note: 

When cake has cooled down completely, run a paring knife between the cake and the sides of the pan to separate it from the tube pan. Unmold the cake and slice to serve. Keep cake air covered to prevent drying out.

I'm joining Best Recipes for Everyone June 2015 Event Theme: Secret of Chiffon & Roll Cakes organized and hosted by Fion of XuanHom’s Mom Kitchen Diary

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