Friday, February 3, 2012

Salam semua, saya sejak akhir-akhir ini rajin mencuba chiffon cake dari buku 'Chiffon cake is done' oleh : Kevin Chai. Resipinya kebanyakkannya menjadi dan sedap belaka. Apakata teman-teman mencubanya. Selamat Mencuba.
oleh : Chef Kevin Chai

Egg yolk batter :

3 egg yolks
20 gm caster sugar
20 ml cooking oil
50 gm canned lychee
30 ml lychee syrup
70 gm self-raising flour
30 gm almond powder
20 gm chopped almonds

Egg white foam :

3 egg whites
1/4 tsp. cream of tartar
60 gm caster sugar

Method :

1. To make egg yolk batter : blend lychee with syrup until fine. Combine with egg yolks, sugar and oil in a mixing bowl. Fold in flour, ground almond and chopped almond until forms batter.

2. 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.

4. Pour batter into ungreased 7-in (18cm) tube pan. Bake in preheated oven at 170'C for 30-40 minutes or until cooked.

5. Remove from oven, invert cake onto wire rack until completely cooled.

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