Friday, April 6, 2012

Orange chiffon cake

Bikin cake nya sih udah 2 minggu yang lalu baru ada waktu luang jadi posting baru hari ini.
ini chiffon aku yan pertama kali berhubung tidak punya cetakan chiffon jadi pagi aja
cetakan tulban biasa yang aku punya juga ukurannya kecil jadi ya
apadaya jadinya itu cake sampai keatas banget ngembangnya.
rasanya sih ehm lembut banget dan ngembang sempurna.

aku browsing di mbah goggle banyak variasi resep chiffon cake akhirnya aku coba resep ini
karena kelihatannya simple dan hemat telor

Orange Chiffon Cake
source : happyhomebaking

Ingredients:
100 gr flour
1 1/2 tsp baking powder
1/2 tsp salt
3 egg yolks
40 gr caster sugar
50 ml vegetable oil
50 ml water
25 ml fresh orange juice
Zest of orange

3 egg whites
40 gr caster sugar

Method:

Sieve flour, baking powder and salt together, set aside.
Separate egg yolks/whites and bring to room temperature. (It is easier to separate eggs when they are cold.)

Place egg yolks in a mixing bowl, add sugar in 3 separate additions and with a manual whisk, whisk till the mixture becomes sticky and turns pale.

Drizzle in the oil, whisking at the same time till the mixture is well combined. Repeat the same with the water, followed by the lemon juice. Sieve over the flour mixture and whisk until flour mixture is fully incorporated into the batter. Add in the lemon zest and mix well.

In a clean, dry mixing bowl, beat egg whites with an electric mixer until mixture becomes frothy and foamy. Gradually beat in the sugar and beat on high speed until just before stiff peaks form* (after note: after several attempts at baking chiffon cakes, I learned that the whites should be beaten until just before stiff peaks form).

Add the beaten egg white into the egg yolk batter in 3 separate additions, each time folding gently with a spatula until just blended.

Pour batter into a 18cm (7 inch) tube pan (do not grease the pan). Tap the pan lightly on a table top to get rid of any trapped air bubbles in the batter.

Bake in pre-heated oven at 170 degC for 45 ~ 50mins or until the cake surface turns golden brown, and a skewer inserted into the centre comes out clean.

Remove from the oven and invert the pan immediately. Let cool completely before unmould. To remove the cake from the pan, run a thin-bladed knife around the inside of the pan and the center core. Release the cake and run the knife along the base of the pan to remove the cake.

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