MIX FRUIT CHIFFON CAKE
MIX FRUIT CHIFFON CAKE
source : from Kevin Chai's cookbook
Egg yolk batter :
6 egg yolks (A)
150 ml. coconut milk
120 gm mixed fruit
1 1/2 tsp. vanilla essence
60 gm caster sugar
180 gm self-raising flour
Egg white foam :
2 egg whites
1/4 tsp. cream of tartar
120 gm caster sugar
Method :
1. To make egg yolk batter : combine egg yolks, coconut milk, mixed fruit, vanilla essence and sugar in a mixing bowl. Fold in sifted flour until forms batter.
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.
3. Gently fold beaten egg white foam into egg yolk batter until blended. (fold in 3 batches with spatula just until combined).
4. Pour batter into ungreased 9-inch (22 cm) tube pan. Bake in preheated oven at 170'C for 30-40 minutes or until cooked.
5. Remove from oven, invert cake onto table until completely cooled.
HAPPY BAKING.
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