Saturday, August 29, 2015


Cookbook  :  Chiffon Cake is done - Bake with Kevin Chai...

Ingredients :
Egg yolk batter :

  70  gm  cooking chocolate  -  chopped
150  ml  milk
  60  ml  cooking oil
    6  egg  yolks  (I use grade 'B')
    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 :

1.  To make egg yolk batter :  melt cooking chocolate and milk over simmpering water (double boil).  Then combine with oil, egg yolks and chocolate emulco in a mixing bowl.

2.  Fold in flour, cocoa powder and bicarbonate of soda until forms batter.  Keep aside.

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.  Gently fold beaten egg white foam (meringue) into egg yolk batter in three batches until well blended.

5.  Pour batter into ungreased 9-inch/22cm tube pan.  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 then unmould.

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