Monday, January 30, 2012

book : Chiffon Cake is done by : Kevin Chai
Egg yolk batter :
70 gm cooking chocolate, chopped
150 ml milk
60 ml cooking oil
6 egg yolks
1 tsp chocolate emulco
110 gm plain flour
20 gm cocoa powder
1/4 tsp bicarbonate of soda
Egg white foam :
6 egg whites
1/2 tsp cream of tartar
150 gm caster sugar
Method :
To make egg yolk batter: melt cooking chocolate and milk over simmering water. Let it cool first. Combine with oil, egg yolks and chocolate emulco in a mixing bowl.
Fold in flour, cocoa powder and bicarbonate of soda 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 9-in (22 cm) tube pan. Bake in preheated oven at 170'C for 30-40 minutes or until cooked. Remove from oven, invert cake onto wire rack until completely cooled.

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