Monday, August 06, 2007

Strawberry Chiffon



Bought this book by Kevin Chan on Sunday. Found some leftover strawberry puree in the fridge just enough to bake a 7" Strawberry Chiffon Cake


Strawberry Puree





Here is the recipe:

Egg Yolk Batter
100g Strawberries puree
3 egg yolks
30ml cooking oil
25g sugar
60g plain flour

Egg White Foam
3 egg Whites
1/4 cream of tartar
50g sugar

Method
  1. To make egg yolk batter, combine egg yolks, oil, strawberry puree, sugar in a mixing bowl.
  2. Fold in flour until form batter
  3. Beat egg white and cream of tartar (if using) until soft peaks.Add sugar gradually while beating. Beat until stiff
  4. Fold egg white into egg yolk mixture in 3 parts
  5. Pour into ungreased 18cm tube pan.
  6. Knock the cake gentle on table 3 times.(This is to distribute the air pocket evenly)
  7. Bake in preheated oven 180 C for 30 min.
  8. Remove from oven, invert the cake to cool completely.
Note :
1)The cake does not have much "holes" (air pocket) but it taste cook.


No comments: