3) 2 egg whites 45 g caster sugar 1/4 tsp cream of tartar
Preheat the oven at 180 degree Celsius.
Sift mixture 1) together in a large bowl. In a medium bowl, mix mixture 2) together, then slowly pour into mixture 1) and mix together until just blended. Be careful not to overmixed, as this will make the cake tough. Mixture 3): Beat the egg whites in a separate clean bowl with cream of tartar until foamy. Slowly add the caster sugar and beat until soft peaks form.
Gently fold Mixture 3) into the egg yolk batter. Be careful not to deflate the egg whites. Pour it into an 8 inch round mould and baked for 20-25 min or until the cake springs back when the surface is gently pressed. Remove from the oven, and knock on the table lightly to stabilize the cake structure.
Soft Fudge Topping
Mixture A) 1/2 tsp agar agar powder 150g water 100g evaporated milk 100g sugar 25g cocoa powder
Mixture B) 20g corn flour 75g evaporated milk
Mixture C) 75 g butter
Mix Mixture A) together and heat until well mixed and all the sugar has melted and the mixtures starts to simmer. Add in Mixture B) and reduce the heat. Make sure that the cornflour and the evaporated milk are well mixed before adding to mixture A) to avoid getting lumps in the fudge. Keep stirring until the mixture thickens, then add butter. After all the butter are melted, turn off the heat and keep stirring until the mixture cools down a little.
Slice the chiffon cake into two layers and sandwiched the cake with the soft fudge topping. Pour the remaining topping on top of the cake and refrigerate until the topping sets. It is important to keep stirring the topping mixture before you pour it on the cake or else the topping will not be smooth.
Alternatively, you can let the topping cool and pipe it onto the cake instead.
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