Friday, July 23, 2010

Strawberry Chiffon Cake

My crave for chiffon cake is not yet over ;). Jadi balik kerja semalam terus godek sebiji chiffon lagi tapi kali ni I tried resepi yang dikongsi oleh Mamafami. Actually resepi ni lah yang mula2 memekarkan minat nak men'chiffon' tu sebab dapat feedback yang sungguh memberansangkan dr Maz. Alhamdulillah ... Memang terbukti la bagai dikata Maz, tersangat lembut, gebu kek ni. Resepi asalnya Pandan Chiffon Cake but I tukar to strawberry since bujang kecik I the other day request for Strawberry flavored cake. Thank you to these 2 ladies & the contributor for promoting this lovely recipe; which is a definite keeper ^_^.

Pandan Chiffon Cake
Source: Nyonya Food

Step 1:
8 medium egg yolks
2oz fine sugar
2oz Pandan /Screwpine Leaves Juice ( Made from blending 6 Screwpine leaves with 2 – 3 oz water) - I letak strawberry paste & strawberry filling
3oz corn oil or olive oil
5oz self raising flour

Beat egg yolk and sugar lightly with a hand whisk till sugar dissolve.
Stir in pandan juice and corn oil.
Fold self raising flour into egg mixture.
Set aside.

Step 2:
8 egg whites
5 oz fine sugar
pinch of salt

Beat egg whites till frothy. Slowly add in sugar and pinch of salt while beating at high speed.
Beat until the egg white is stiff and shining but not dry. ( About 3 minutes)

Step 3:
Preheat oven at 175 degrees Celsius.
Use a spatula and gently fold egg yolk mixture into the egg white mixture(meringue).
Pour into an ungreased 25cm tube pan.
Bake for 40-45 minutes.
Once cake is cooked, remove cake from oven immediately and invert pan onto wire rack. Let it cool before removing cake from pan.

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