Friday, October 10, 2014

Chocolate Cream Cheese Chiffon Cake & berakhir sudah UPSR 2014


Salam Jumaat peeps ... lama x mencelah, macam-macam hal berlaku. Penat seminggu berkampung di hospital langsung lupa nak jengah sini. Kek chiffon ni kita buat bulan lepas, sebelum Haziq dijangkiti denggi lagi. Alhamdulillah, now dia dah sihat. Even though dia still on Mc & dah xde makna dia resit Math paper 1 ni, hubs nak gak dia buat. So semalam we sent him to school just to sit for the exam lah. Alhamdulillah all went well, Haziq dpt jawab dgn baik paper ni & dia kata this one lebih senang dari paper yg bocor tu ;)

Balik kepada kek chiffon ni, ku tergoda masa intai blog kak secubitgaram tu lah. Terus godek sebiji nak rasa. Kalau baca cerita cake ni from the original source, cake ni sepatutnya quite moist but mine turned out a bit dry lah. So xsure la pulak di mana silapnya tu. Tekstur kek memang spongy, rasa coklat tenggelam sket disebabkan cream cheese tu. 

CHOCOLATE CREAM CHEESE CHIFFON CAKE

source : Kenneth Goh @ Guai Shu Shu/K.Nor@SecubitGaram

Ingredient A – For egg yolk batter portion
4 egg yolks
80 grams of sifted self raising flour
30 grams of butter
80 grams of cream cheese
80 grams of fresh milk.
2 tablespoons of cocoa powder

Ingredients B – For egg white beating
5 egg whites
85 grams of castor sugar
1 tsp. of cream of tartar

STEPS OF PREPARATION
Get ready a 19cm chiffon tube pan. PLEASE DO NOT GREASE THE CHIFFON TUBE PAN.

Pre heat the oven to 175 degree Celsius.

Melt the butter, cream cheese and milk in a microwaveable bowl for about 1 minutes. Stir until well mixed and set aside. If you do not have a microwave oven, just heat up using double boiler method (oven a pot of hot water) until melted and well mixed.

Sift in the chocolate and self raising flour, stir until well combine. Gradually add in the egg yolks one by one. Stir until well mixed and set aside for later use.

Beat the egg whites in a standing mixer until foamy. Add in 85 grams of castor sugar and 1 teaspoon of cream of tartar. Beat the egg whites until stiff peak form.

Fold in the egg whites in 3 stages to the egg yolk mixture as swiftly and as lightly as possible.

Transfer the batter to the ungreased chiffon cake tin and baked in the oven at 175 degree Celsius for 45-50 minutes or when a skewer inserted comes out clean. In the event that the top starts to turn brown too soon, you can lower the temperature to 160 degree Celsius and continue the baking.


Once ready, take out from the oven, invert upside down over a wire rack and let it cool completely.

To unmould, use a sharp knife to scrap the sides or use hands to slightly “peel” the chiffon cake. A successful and properly baked chiffon cake should be spongy enough for you to “peel” from the tin without breaking the cake. Cut using a serrated knife when completely cooled.

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