I had baked this chiffon Golden Cheese Chiffon Cake [Cooked Dough/Tang Mian] 烫面黄金芝士戚风蛋糕 twice after seeing Jess [Bakericious] and Jeannie's [Baking Diary] post which looks so soft, spongy and golden in colour. The first tasted good but I'm not too happy with the texture. I thought it's a failed attempt. It's later when my SIL told me the cake is good, I decided to bake it again for the purpose of taking some photos of this cake to share with readers here.
Verdict - cheesy aroma, savoury sweet and the cake is soft and spongy. Nice golden colour too.
Recipe Source - [Bakericious] and [Baking Diary]
Recipe Source - [Bakericious] and [Baking Diary]
Ingredients
[use ungreased 19 cm or 7 inch tube pan]
60 ml milk
60 ml corn oil
50 gm cake flour
[use ungreased 19 cm or 7 inch tube pan]
60 ml milk
60 ml corn oil
50 gm cake flour
12 gm corn flour [I used 1 tbsp]
20 gm cheese powder
4 egg yolks [I used size A eggs]
20 gm cheese powder
4 egg yolks [I used size A eggs]
4 egg whites
1/2 tsp cream of tartar or 1 tsp lemon juice
60 gm caster sugar
1/2 tsp cream of tartar or 1 tsp lemon juice
60 gm caster sugar
- Sieve cake flour, cornflour and cheese powder together in a bowl.
- Separate egg yolks and egg whites into two separate bowls.
- Pour oil and milk into a saucepan. Heat up over low fire until you see small bubbles at the sides [very quick]. Remove from heat.
- Immediately add in sifted flours. Quickly stir to mix well and form into a soft dough.
- Slowly add in the egg yolks in batches and whisk well after each addition until it becomes a smooth batter. Set aside.
- Whisk egg whites until frothy, add in cream of tartar or lemon juice. Gradually add in the sugar in 3 batches. Whisk until approaching stiff peaks [means meringue stand up straight with a little curve at the tip] or stiff peaks [this stage is a bit difficult to fold with egg yolk mixture].
- Combine 1/3 of the meringue into egg yolk mixture. Use a hand whisk to mix well until the batter is creamy.
- Fold in 1/2 meringue and use a spatula, gently fold with egg yolk batter until well combined. Fold in the balance and gently fold till well combined.
- Pour batter into tube pan from a considerably height, lightly shake it from left to right to level the batter, then gently tap pan on table top to release air bubbles.
- Bake in preheated oven at 150 degrees C on lowest rack for 40-45 minutes.
This post is linked to the event, Little Thumbs Up organised by Bake for Happy Kids and My Little Favourite DIY, and hosted by Diana from the Domestic Goddess Wannabe
0 nhận xét:
Đăng nhận xét