This is my first time baking Chiffon Cake using cooked dough or tang mian method. Sounds difficult but not so like I thought, that's why I took so long to try this way. I always go for easy and simple ways for my cooking and baking. I believe many blogger friends have been baking Chiffon Cakes using cooked dough method. Here again, I tried removing this cake from the pan with bare hands. Looks okay?
Verdict - This cake turn out well, very spongy, soft, moist and the taste was perfect. I baked this cake for my family but my hubby says must give at least a few slices to my MIL, and he did.Recipe Source - from Angel of Cook.Bake.Love
Ingredients
[use 7" tube pan]60 gm butter
60 gm plain flour - sifted
a pinch of salt
60 ml coconut milk
2 tsp Pandan paste *
4 large egg yolks
4 large egg whites
80 gm castor sugar
1/4 tsp cream of tartar [optional]
* Pandan Paste - blend 10 pandan leaves with 100 ml water, strained and let it settle in a container in the fridge for several hours. Discard the water and use the thick pandan paste
a pinch of salt
60 ml coconut milk
2 tsp Pandan paste *
4 large egg yolks
4 large egg whites
80 gm castor sugar
1/4 tsp cream of tartar [optional]
* Pandan Paste - blend 10 pandan leaves with 100 ml water, strained and let it settle in a container in the fridge for several hours. Discard the water and use the thick pandan paste
- Cook butter over low fire until melted. Remove from heat and add in sifted flour and salt. Mix well with a hand whisk.
- Add in the coconut milk and pandan paste. Stir to combine all the ingredients.
- Add in the egg yolks and whisk until well mixed.
- In a separate bowl, whisk egg whites until foamy, add in cream of tartar if using. Add in the sugar in 3 batches. Whisk until stiff peaks.
- Fold in 1/3 of the meringue to the egg yolk mixture, mix well. Fold batter to remaining meringue. Mix until just incorporated. DO NOT OVERMIX.
- Pour batter into tube pan and tap the pan on tabletop to release any trapped air bubble.
- Bake in preheated oven at 170 degrees C for about 40-45 mins until cooked. [I baked the cake at 160 degrees C at bottom heat for 20 minutes then switch to top and bottom heat, continue to bake for 20 minutes].
I'm submitting this post to Bake Along #64 - Chiffon Cakes
hosted by Joyce of Kitchen Flavours
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