Chiffon Cake
Ingredients
6 egg whites
125g castor sugar
1/2 tsp cream of tartar
6 egg yolks
100g sugar
1/2 tsp vanilla essence
5 tbsp corn oil
2 tbsp pandan juice
100ml thick coconut milk (squeezed from 1/2 a grated coconut)
140g self-raising flour, sift
Pandan juice:
5-6 pandan leaves, cut into small pieces
3-4 tbsp water
Method
To obtain pandan juice, put pandan leaves and water in an electric blender and blend to a fine pulp. Strain the juice and measure out two tablespoonfuls for use.
Preheat oven to 180慢. Whisk egg whites, sugar and cream of tartar in an electric mixer until just stiff.
Whisk egg yolks, sugar and vanilla essence until light and creamy. Add in corn oil, pandan juice and thick coconut milk. Mix well.
Stir in sifted flour and fold in carefully and gently to mix.
Pour egg yolk mixture lightly into the egg white mixture. Mix evenly with a metal spoon or a plastic spatula.
Pour batter into an ungreased 22cm tube pan. Bake in a preheated oven for 40-45 minutes or until cake is well browned and firm to the touch.
Remove cake from oven. Invert pan immediately. Leave to cool, then remove cake from pan with the help of a thin-bladed knife
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150 g Cake flour
0.5 tsp Baking powder
0.25 tsp Salt
0 g Batter
8 – Egg yolks
300 ml Coconut milk
2 tbsp Pandan juice fresh
160 g Castor sugar
0.5 tsp Pandan essence
9 – Egg whites
1 tbsp Castor sugar
0.5 tsp Cream of tartar
salt, pepper to taste
Method :
Batter
Pre heat the oven to 160c.
Pour the coconut milk into a saucepan and add the castor sugar. Bring to a boil, stirring slowly to dissolve the sugar. set aside to cool.
When the coconut mixture has cooled, sieve the cake flour, baking powder and salt. In a bowl, combine the egg yolks, coconut mixture, pandan juice and pandan essence. Whisk lightly, then add the flour to the egg yolk mixture. Mix until the batter is smooth. Set aside.
Whisk the egg whites lightly and seive in the cream of tartar and castor sugar. Continue to whisk until the mixture is stiff.
Do not overheat or allow the mixture to become dry. Set aside.
Baking the cake
Gently fold half the beaten egg whites into the egg yolk mixture and blend well. Fold in the remaining egg whites and work very lightly with a spatula.
Make sure the mixture is well mixed. Place the finished mixture in an ungreased chiffon cake mould. Level and bake in the oven until golden brown (about 45 minutes).
Remove the cake from the oven and invert the mould. Allow it to cool for 1 hour. Do not remove the mould while the cake is still hot.
When it has cooled, use a long, fine palatte knife to loosen the sides of the cake to remove it from the tin.
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斑蘭雪紡 (from 橄欖)
6 吋模
大蛋3隻，分開蛋黃蛋白
糖A 25 g
糖B 40 g
麵粉80 g
發粉0.25 tsp
鹽一小撮
沙拉油30 g
椰子汁 30 g
醋數滴(也可用檸汁)
香蘭葉 2條
水 30 g
椰絲 隨意
1.蛋白先放冰箱，當量度完其他材料取出時，邊邊開始凝固為合
剪粹香蘭葉，放入攪拌器中，加水，打爛，隔渣，
2.蛋黃、鹽與糖A放容器內，加入沙拉油，椰子汁椰絲和香蘭葉水，手提發蛋器拌勻?篩入麵粉與發粉，再拌勻
3.取出蛋白、將一小匙糖B及醋(or檸?汁)打至企身，然後放剩餘的一半糖打至企身，再加入其餘糖續用高速並將電打蛋器四處轉動以令蛋白迅速膨脹一直打至蛋白呈現光澤及羚狀
4.先將1/3蛋白糖霜加入麵糊內，用刮刀輕手攪拌(不用100%拌勻，目的係調稀粉糊，大約6-7下)
5.蛋黃麵糊倒入蛋白糖霜，輕手從下面翻起並提高麵糊般攪拌，至蛋白糖霜的紋理消失(今次100%拌勻)
6.即倒入蛋糕模中，輕敲數，用125c焗60-70分鐘?焗好後取出即倒扣待涼
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