Tuesday, May 13, 2008

Pandan Chiffon

Cubaan kali ketiga baru menjadi kek chiffon ku... Sebelum ni 2 kali buat(resepi lain), naik cantik masa bakar tapi mengecut terus bila dah sejuk( walaupun kecut sedap jugak ). At last berjaya jugak walaupun still tak perfect sebab mendap sikit kat tengah dia( guna acuan bulat yg biasa, bukan acuan chiffon tu ). At least kali ni ada le jugak rasa dan rupa kek chiffon. Just buat 1/2 adunan sebab loyang kecik dan jugak sebab takut tak jadik lagi
Photobucket

Resepi ni special sikit sebab langsung tak gunakan minyak or butter. Maisya guna resepi ambik dari blog ni:
http://lilyng2000.blogspot.com/2006/03/pandan-chiffon-cake.html

PANDAN CHIFFON CAKE

Ingredients:

150 g : cake flour (maisya guna tepung gandum, buang 1 tbsp dan ganti dgn 1tbsp tpg jagung)
1/2 tsp : baking powder
1/4 tsp : salt
8 : egg yolks
300 ml : coconut milk
2 tbsp : pandan juice
160 g : castor sugar
1/2 tsp : pandan essence

9 - : egg whites
1 tbsp : castor sugar
1/2 tsp : cream of tartar(maisya guna jus limau kasturi)

Method:

Pre heat the oven to 160c/350 f(convection).

Pour the coconut milk into a saucepan and add the castor sugar. Bring to a boil, stirring slowly to disslove the sugar. set aside to cool.

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 add in the cream of tartar and castor sugar. Continue to whisk until the mixture is stiff. Do not overbeat or allow the mixture to become dry. Set aside.

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 10 inch chiffon cake /tube 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.


*Maisya bakar di rak yg bawah sebab kek ni akan naik tinggi.

No comments: