KIWI CHIFFON CAKE

KIWI CHIFFON CAKE

source : from Kevin Chai's cookbook

KIWI CHIFFON CAKE

Egg yolk batter :

2 egg yolks

20 ml cooking oil

50 gm kiwi topping jam

few drops of green colouring

20 gm caster sugar

40 gm self-raising flour

Egg white foam :

2 egg whites

1/4 tsp cream of tartar

40 gm caster sugar

Method :

1. To make egg yolk batter : combine egg yolks, cooking oil, kiwi topping jam, green colouring and sugar in a mixing bowl. Fold in sifted flour until forms batter. Keep aside.

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 beated egg white foam into egg yolk batter until blended.

4. Pour batter into ungreased 6-inch(16 cm) tube pan. Bake in preheated oven at 170'C for 30 minutes or until cooked. Remove from oven, invert cake onto table until completely cooled. Decorate with kiwi topping jam and preserved plums. (I do not have the time to decorate. This cake is delicious and fluffy. Do try it). HAPPY BAKING.

ROTI JALA
resipi asal : dari : Tulipmyresipi & ilhamdapur.blogspot.com. tqvm to both of you.

ROTI JALA

ROTI JALA (anggaran untuk 4 orang)


2 cawan tepung gandum
2 cawan air
5 tbsp. susu tepung/susu segar (saya guna susu segar)
1 biji telur (boleh omit jika tidak mahu guna)
1/4 tsp. garam
beberapa titik pewarna yang disukai


Masukkan kesemua bahan-bahan di atas dalam mesin pengisar dan kisar hingga kesemuanya sebati dan tidak bergentel. Perapkan adunan selama 1/2 jam. Jalakan dengan menggunakan api perlahan lebih kurang 1 minit atau hingga ianya nampak sedikit kekuningan.

TROPICAL CHIFFON CAKE

TROPICAL CHIFFON CAKE

source : from Kevin Chai's cookbook

TROPICAL CHIFFON CAKE

Coconut egg yolk batter :

3 egg yolks

2 tbsp cooking oil

60 ml coconut milk

30 gm caster sugar

90 gm self-raising flour

Pineapple egg white foam :

3 egg yolks

2 tbsp cooking oil

60 ml coconut milk

1 tsp instant coffee powder

1 tsp water

100 gm canned pineapple (pureed)

20 gm glace cherries (chopped)

30 gm caster sugar

90 gm self-raising flour

Egg white foam :

6 egg whites

1/2 tsp cream of tartar

100 gm caster sugar

Method :

1. To make coconut egg yolk batter : combine egg yolks, cooking oil, coconut milk and sugar in a mixing bowl. Fold in flour until forms batter. Leave aside

2. To make pineapple egg yolk batter: melt coffee powder with water in a mixing bowl, then combine with the remaining ingredients until forms batter. Leave 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 half of beaten egg white foam into coconut egg yolk batter until blended. Pour batter into ungreased 9-in (22cm) tube pan. Bake in preheated oven at 170'C for 15 minutes.

5. Meanwhile, fold another half of the beaten egg white foam into pineapple egg yolk batter gently. Pour batter over half-baked coconut batter. Bake for another 25-30 minutes or until cooked.

6. Remove from oven, invert cake onto table until completely cooled. Decorate with cherries and pineapple slices if you wished.

Note : This cake is absolutely delicious. Do try it. HAPPY BAKING.

20/11/2011 - dengan Nora & anak-anak.

20/11/2011 (Ahad) - dengan Kay Bariyah & R. Amir & anak gadis Erol dan cucunya,

Kak Raja Rajemah & suami Abd. Nizam, mereka ini adalah rakan sekerja di UITM,

Shah Alam suatu ketika dahulu. Tq kerana sudi datang ke majlis kami.

20/11/2011 (Ahad)

20/11/2011 (Ahad) - bersama Azizah Mohin

20/11/2011 (Ahad) - dengan Roshidah Abd. Rahman,

kedua-duanya rakan sekerja di UITM Shah Alam.

20/11/2011 (Ahad) - dengan Nora dari Kerteh, Terengganu.