Monday, August 6, 2012

Chiffon Cake

 Chiffon cake untuk di bawa balik ke asrama sebagai bekal
dalam perjalanan ke MRSM Parit Buntar (6/8/2012 - Isnin)


rujukan :  buku 'Kevin Chai'
dicuba :

Egg yolk batter :

6     egg   yolks
2     tbsp  pandan juice (optional)
150 gm    coconut milk
1/4  tsp    salt
4     tbsp  cooking oil
1/4  tsp    pandan essence
few drops green colouring
80   gm    caster sugar
140 gm    plain flour
30   gm    crushed oreo cookies (I add)

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, pandan juice (if using), coconut milk, salt, cooking oil, pandan essence, colouring and caster sugar in a mixing bowl.  Fold in 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 (in three batches using spatula) until blended.  Fold in crushed oreo cookies (if using).  Fold gently until well blended.

4.   Pour batter into ungreased 9-in (22cm) 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.

No comments:

Post a Comment