Tuesday, December 13, 2011

source : Kevin Chai's cookbook

Chiffon Cake is done by : Kevin Chai

Egg yolk batter :

3 egg yolks
20 gm chocolate chips
50 gm cooking chocolate (grated)
30 gm raisins
30 ml fresh milk
2 tbsp. cooking oil
30 gm caster sugar
1 tbsp. cocoa powder
90 gm self-raising flour

Egg white foam :

3 egg whites (A)
1/4 tsp. cream of tartar
50 gm caster sugar

Decoration :

chocolate scrolls
cocoa powder

Method :

1. To make egg yolk batter : combine all ingredients in a mixing bowl until forms batter. Keep aside.

2. 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.

3. Pour batter into ungreased 7-inch(18 cm) tube pan. Bake in preheated oven at 170'C for 30-40 minutes or until cooked. Remove from oven, invert cake onto table until completely cooled.

4. Decorate with chocolate scrolls. Dust with cocoa powder. (I did not decorate as I didn't have the time to do it). HAPPY BAKING.

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