Wednesday, February 3, 2010
♥ Chiffon cake!
Homemade Chiffon Cake
The chiffon cake's texture is good, but because of my poor photographic technique, you couldn't see its texture really clearly, so you should make it own now and try the chiffon's recipe!
I think really should improve my photographic technique~>.
So today, I decided to make the chiffon cake again, and as I said if this time I did not successfully of baking it, I would not bake again...
Wakaka...but, I did it great today, which means I still have chance to make again in the future and bake different tastes of chiffon.
This recipe is really easy as everyone could try it...Don't miss this chance! Hold it now and bake it today!
Chiffon's recipe
Ingredients A：
-5 egg yolks
-150g self-raising flour
-60g sugar
-5 tbs cooking oil
-5tbs water
Ingredients A：
-5 egg yolks
-150g self-raising flour
-60g sugar
-5 tbs cooking oil
-5tbs water
-2tsp Pandan Essence
Ingrdients B：
-5 egg white
-1/2 tsp Cream of tartar
-60g sugar
Steps:
-Whisk ingredients A till smooth and well combined.
-Use high speed to whisk egg whites and and add cream of tartar slowly a little by a little until frothy as foam, add sugar slowly. Continue whisking till sticky as white cream.
-Pour in mixture B into mixture A slowly a little by a little, then whisk in one direction until smooth and well-combined.
-After that pour the mixture into the chiffon's mold.
-Pour in mixture B into mixture A slowly a little by a little, then whisk in one direction until smooth and well-combined.
-After that pour the mixture into the chiffon's mold.
-Bake in preheated oven at 150C for about 40 minutes.
-Invert the tin once it is out from the oven carefully, leave it until cool completely before removing the cake from the mold.
Good!!!
-Invert the tin once it is out from the oven carefully, leave it until cool completely before removing the cake from the mold.
Good!!!
7:34 PM
