Saturday, March 24, 2018


adapted :    chinese magazine '

Ingredients A :

70  ml  milk
70  ml  corn oil
20  gm  caster sugar
1  slice  Cheddar cheese
80  gm  superfine flour
5  egg  yolks  (I use grade A)

Ingredients B :

5  egg  whites  (grade A)
80  gm  caster sugar
1/4  tsp  cream of tartar

2  slices  Cheddar cheese  ~  cut into small pieces

Method :

1.  In a saucepan, heat and stir milk, corn oil, 20gm sugar and Cheddar cheese until melted.  Remove from heat, add in superfine flour and stir well while it is still hot.  Add in egg yolks and stir until just combined.  (Note :  Do not over mix to avoid gluten from developing which will destroy the texture of cake).

2.  Pour egg whites in a clean mixing bowl and beat until big bubbles is formed.  Add cream of tartar and caster sugar (80 gm) in 3 batches and continue beating until stiff peaks form.

3.  Mix 1/3 of whisked egg white into egg yolk mixture and stir well.  Combine with the remaining whisked egg white and mix well.  Pour into a 8 inch chiffon cake tin (ungreased) and arrange cheddar cheese slices on top.

4.  Bake in the preheated oven at 160'C with bottom heat for 10 minutes.  Turn to up and bottom heat and bake for another 35-45 minutes until cooked.

5.  Remove from oven and invert it immediately.  Leave to cool before cutting into pieces...

Note :   If the surface of cake become golden brown but not cooked yet, you may cover the top with aluminium foil and continue baking until the time's up.  This can prevent the cake from burning...

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