Sunday, December 4, 2016


cookbook :   'Chiffon Cake Is Done'  -  Kevin Chai

Egg yolk batter :

7  egg yolks grade A/B
50  gm  caster sugar
1/4  tsp  salt
4  tbsp  cooking oil
2  tbsp  grated orange rind/zest
60  ml  orange juice
few drops orange colouring (I don't have it so I use yellow colour)
110  gm  self-raising flour  (I use cake flour)

Egg white foam :

7  egg whites
1/2  tsp  cream of tartar
130  gm  caster sugar

Method :

1.  To make egg yolk batter :  combine egg yolks, sugar (50 gm), salt, cooking oil, grated orange rind, orange juice and colouring in a mixing bow.  Fold in flour until it forms batter.

2.  To make egg foam :  beat egg whites and cream of tartar until mixture forms soft peaks.  Gradually add in sugar (130 gm), 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 9 inch (22cm) tube pan.  (I use 8 inch tube pan and 4 papercups).  Bake in preheated oven at 170'C for 30-40 minutes or until cooked.

5.  Remove from oven, invert cake onto table until completely cooled.  (The cupcakes doesn't have to be invert)...

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