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chiffon



Yesterday did have some time after last few days glue on to korean drama and long time did not do chiffon cakes, time for practise.

Take out the chiffon book that I bought last year and start flipping, saw yoghurt cranberry chiffon and it so happens that I have the ingredients, defrost the eggs, catch up korean drama, finished one episode and there's go starting on the chiffon cake.

Study the recipe in the book and noticed that the recipe is for 17cm and 20cm, now in dilemma, I have 25cm, whether to double the 17cm or do the 20cm by 1.5 times.
Tried to consult my friend, so happen she was inside the cinema. Well! made up my mind, double the recipe for 17cm. Luckily it's turns up fine... Heng Ah!

After baking, I realised that the recipe for this cake got no baking powder and cream of tarter... hmmm... well! it's good lor! no extra chemical....

Bring the whole chiffon cake this morning to office, my collegues says it's nice, texcture is soft.moist and not so sweet, but I feel that if I have added some lemon zest inside, it would be better in flavour, Overall, I liked the cake.




Below is the recipe from the book

Cranberry Yoghurt Chiffon Cake

Ingredients: (25cm tube pan) (recipe from Chiffon Book)
- 6 egg yolks
- 160g sugar
- 80ml oil
- 2 tsp lemon juice
- 160g natural yogurt
- 160g HK flour + some extra flour to coat the cranberries
- 120g dried cranberry
- 8 egg whites
Method:
- Preheat the oven to 180ºC
- Hand whisk egg yolks and half portion of the sugar until smooth or sugar dissolve. Add in the oil, lemon juice and yogurt and continue to whisk until combined.
- Sift the flour into the yolk mixture, whisk until smooth.
- Beat the egg whites until foamy, Gradually add the other half portion of sugar in batches, beat until egg whites are shiny and stiff.
- Fold 1/2 egg whites into flour mixture, then pour the mixture into the remaining egg whites, mix until smooth.
- Coat the dried cranberries with flour and fold into the cake batter. Pour the batter into tube pan.
- Bake about 40-50 minutes until the surface is golden brown. Remove from the oven and invert the pan to cook the cake completely

2 comments:

Passionate About Baking March 19, 2011 at 7:11 PM  

Oh, the chiffon looks good, rising tall and pretty! I did a chiffon yesterday too. But not too good. :p Yours look yummy.

Doris March 20, 2011 at 5:51 PM  

Hi Jane,

Try this chiffon is nice, soft texture and not so sweet, if you try add a bit of salt.

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