CHEESE CHIFFON CAKE
sumber : buku Kevin Chai
Egg yolk batter :
3 pcs. cheese slices
20 ml. cooking oil
20 ml. milk
2 egg yolks
20 gm caster sugar
40 gm plain flour
Egg white foam :
2 egg whites
1/4 tsp. cream of tartar
50 gm caster sugar
To make egg yolk batter, melt the cheese slices, oil and milk over simmering water. Remove from heat, combine with egg yolks and sugar in a mxing bowl. Fold in flour until forms batter.
To make egg white foam, beat egg whites and cream of tartar until mixture forms soft peaks. Gradually add in sugar, beating at high speed until frothy and stiff peaks form. Gently fold beaten egg white foam into egg yolk batter until blended.
Pour batter into ungreased 6-in (19 cm) tube pan. Bake in preheated oven at 170'C for 30 minutes or until cooked. Remove from oven, invert cake onto wire rack until completely cooled.
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