Life in Wassenaar
One Family's view of the World
By: Muna Mahdzar Fadaaq

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Tuesday, 13-Mar-2007 15:15 Email | Share | Bookmark
Chiffon cake from Puan Bashah Azmi

 





CAKE CHIFFON PANDAN


Bahan A:

110g tepung naik sendiri
6 biji kuning telur
100g gula halus
4½ tbsp minyak jagung
8 tbsp air pandan
½ tsp garam

Bahan B:
6 biji putih telur
1 tsp cream of tartar

Cara:
Pukul kuning telur hingga kembang
Campurkan bahan A yang lain dan kacau hingga sebati
Pukul bahan B hingga kembang (tips: kalau diterbalikkan mangkuk isi tidak jatuh)
Campurkan bahan A dan B dan kacau hingga sekata
Tuangkan ke dalam acuan chiffon (tips: jangan gunakan non-stick, jangan sapu acuan dengan minyak, gunakan kertas kek OK) dan bakar pada suhu 150-160 deg C selama 40-50 minit.
Sebaik sahaja dikeluarkan dari oven terbalikkan bekas kek dan biarkan sehingga kek sejuk.

Alternatif :
Untuk membuat kek chiffon orange, gantikan air pandan dengan 4 tbs juice mandarin orange/sunquick dan 4 tbs air

Pn Bashah Azmi, “Perwakilan” Den Haag


110 g self-raising flour
6 egg yolks
110 g sugar
4 1/2 tbsp corn oil
8 tbsp pandan juice
1/2 tsp salt

6 egg whites
1 tsp cream of tartar

In a large mixing bowl, beat egg whites and cream of tartar until egg whites are glossy and form a soft peak.
In another bowl, beat egg yolks until pale and foamy. Mix in the rest of the ingredients.
Combine the egg whites into the cream mixture.
Spoon mixture into an ungreased tube pan. Bake at 150C for 40-50 minutes.




Citrus Chiffon cake

Ingredients:
1 1/2 teaspoons baking powder
1/2 teaspoon salt
8 ounces granulated sugar (about 1 cup), divided
6 ounces sifted cake flour (about 1 3/4 cups)
1 tablespoon grated orange rind
1/2 cup fresh orange juice (about 1 orange)
1 tablespoon grated lemon rind
5 tablespoons canola oil
1 1/2 teaspoons vanilla extract
3 large egg yolks
8 large egg whites
3/4 teaspoon cream of tartar
2 teaspoons powdered sugar

Preheat oven to 325°.

Combine baking powder, salt, 7 ounces sugar, and flour in a large bowl, stirring with a whisk until mixture is well combined. Note--I triple-sifted these ingredients--I'm not taking any chances!

Combine orange rind and next 5 ingredients (through egg yolks) in a medium bowl, stirring with a whisk. Add rind mixture to flour mixture, stirring until smooth.

Place egg whites in a large bowl; beat with a mixer at high speed until foamy. Add cream of tartar; beat until soft peaks form. Gradually add remaining 1 ounce sugar, beating until stiff peaks form. Gently stir one-fourth of egg white mixture into flour mixture; gently fold in remaining egg white mixture.

Spoon batter into an ungreased 10-inch tube pan, spreading evenly. Break air pockets by cutting through batter with a knife. Bake at 325° for 45 minutes or until cake springs back when lightly touched. Invert pan; cool completely. Loosen cake from sides of pan using a narrow metal spatula. Invert cake onto plate. Sift powdered sugar over top of cake.



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