Black Glutinous Rice Chiffon Cake

Ingredients (for 17cm chiffon tin):
76g black glutinous rice flour (available at Bake King in Singapore)
3 egg yolks (65g eggs)
15g caster sugar
35g canola oil
70g coconut cream
1/6 tsp salt
1/3 tsp charcoal powder (optional)
1/2 tsp vanilla extract
1/2 tsp pandan flavoring

4 egg whites
1/4 tsp cream of tartar
55g caster sugar

Steps:
1. Preheat the oven to 160 degrees Celsius. Line a 17cm chiffon cake tin with homemade cake strips. **(You may bake without using cake strips but reduce baking time by 5-10 minutes. I used cake strips to achieve a taller cake with less browning and cracking but care has to be taken not to underbake the cake.) Set the rack to second lowest position in the oven.

2. Prepare the egg yolk batter. Whisk egg yolks and sugar until pale and all sugar has dissolved. Add oil and whisk until well combined. Add coconut cream, vanilla extract and pandan flavoring and mix well. Gradually sift in black glutinous rice flour, charcoal powder and salt. Whisk until no trace of flour can be seen.

3. Prepare the meringue. In a clean metal bowl, use an electric mixer to beat egg whites until foamy. Add cream of tartar and beat until soft peaks form. Gradually add sugar and beat until stiff peaks form. You should be able to turn the bowl upside down and the merinuge won't fall out.

4. Gently but fold in the meringue one third at a time using a spatula.

5. Tap the mixing bowl a few times on the table then slowly pour the batter into the chiffon tin and run a chopstick around to pop any air bubbles.

6. Bake for 20 minutes, reduce the oven temperature to 150 degrees Celsius and bake for another 20 minutes. Reduce the temperature to 140 degrees Celsius and bake for 10-20 minutes or until the cake springs back when lightly pressed with a spatula.

7. Immediately invert to cool and carefully unmould using a spatula when completely cooled.

8. Decorate it as you wish or leave it plain. Refrigerate it before serving as a refreshing dessert. Best to consume it within three days.

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