Sunday, December 4, 2011

resepi asal : Chef Kevin Chai (buku)

Egg yolk batter :

6 egg yolks (A)
4 tbsp cooking oil
60 ml fresh milk
1/2 tsp vanilla essence
50 gm caster sugar
110 gm self-raising flour
few drops of colour of your own choice

Egg white foam :

6 egg whites
1/4 tsp cream of tartar
100 gm caster sugar

Method :

1. To make egg yolk batter, combine egg yolks, cooking oil, milk, vanilla essence and sugar in a mixing bowl. Fold in flour until forms batter.
2. Divide batter into 4 portions. Add in difference colour separately, mix until well blended.
3. 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.
4. Divide egg white foam into 4 portions. Gently fold into egg yolk batter separately, mix until well blended.
5. Pour the 4 coloured batter into ungreased 9-in (22 cm) tube pan by sequence. Bake in preheated oven at 170'C for 30-40 minutes or until cooked.
6. Remove from oven, invert cake onto table until completely cooled.

Note : This cake is delicious and fluffy. Do try it. HAPPY BAKING.

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