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Posts Tagged ‘Chiffoncake

2 1/4 cups sifted cake flour
1 1/2 cups superfine sugar
1 tbsp baking powder
1/2 teaspoon salt
3/4 cup fresh lime juice
5 tbsp vegetable oil
zest 1 lime (or 2 or 3, if you really want to boost the flavor)
1 1/2 teaspoons vanilla extract
6 large egg yolks
7 large egg whites, at room temperature

Preheat the oven to 325F. Get out a 10-inch tube pan, but do not grease it.
In a large bowl, whisk together the flour, the sugar (reserving 2 tbsp), baking powder and salt. In a medium bowl, stir together in the lime juice, vegetable oil, lime zest, vanilla and egg yolks, then pour into the dry ingredients and stir until smooth.
In another large bowl, beat the egg whites to stiff peaks, adding in the last 2 tablespoonfuls of sugar when the whites begin to get foamy.
Gently stir 1/4 of egg whites into the lime mixture to lighten it. Gently, working in two additions if it is easier, fold the remaining beaten whites into the lime mixture until no streaks remain.
Pour into the ungreased tube pan and bake for 55-60 minutes, until the top springs back when gently touched.
Invert cake over a bottle (or onto a wire rack if your pan has “feet” to hold it up) and let cool completely. When cooled, run a knife around th edges and turn cake out onto a platter.

If desired, drizzle with a mix of powdered sugar, lime juice and vanilla extract (starting with about 2 cups of powdered sugar and adding enough juice to make it drizzle-able)

Makes one cake. Serves 12.
Nguồn

6 large eggs, separated plus 1 additional egg white

2 1/4 cups (225 grams) sifted cake flour

1 1/2 cups (300 grams) superfine white (castor) sugar

1 tablespoon baking powder

1/2 teaspoon salt

1/2 cup (120 ml) vegetable oil or safflower oil

3/4 cup (180 ml) freshly squeezed orange juice (2 – 3 large Navel Oranges)

2 tablespoons (10 grams) orange zest

1 teaspoon pure vanilla extract

3/4 teaspoon cream of tartar

Note: To make superfine sugar, process 1 1/2 cups (300 grams) of granulated white sugar in your food processor for about 30 seconds or until finely ground. Superfine sugar is used as it dissolves easier in the batter.

Orange Zest – The orange outer rind of the orange that contains the fruit’s flavor and perfume.
Preheat the oven to 325 degrees F (170 degrees C) and have ready a 10 inch (25 cm) two piece tube pan (ungreased).

In the bowl of your electric mixer, fitted with the paddle attachment, place the flour, sugar (minus 3 tablespoons (42 grams)), baking powder, and salt. Beat until combined. Make a well in the center of the flour mixture and add the egg yolks, oil, orange juice, orange zest, and vanilla extract. Beat about one minute or until smooth.

In a separate bowl, with the whisk attachment, beat the egg whites until foamy. Add the cream of tartar and continue to beat until soft peaks form. Gradually beat in the remaining 3 tablespoons (42 grams) of sugar and beat until stiff peaks form. With a large rubber spatula or wire whisk, gently fold the egg whites into the batter just until blended (being careful not to deflate the batter).

Pour the batter into the ungreased tube pan and bake for about 55 to 60 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. (When lightly pressed the cake will spring back). Immediately upon removing the cake from the oven invert the pan and place on a bottle or flat surface so it is suspended over the counter. Let the cake cool completely before removing from pan (about 1 1/2 – 2 hours).

To remove the cake from the pan, run a long metal spatula around the inside of the tube pan and center core. Invert onto a greased wire rack.

Can store in an airtight container for a few days at room temperature or for about a week in the refrigerator. This cake can also be frozen for a couple of months.
Nguồn

Ingredients:

4 Egg yolks
40 gm. cocoa powder
130 ml. water
130 gm. sugar
1/4 tsp. salt
150 gm. cake flour
1 tsp. Baking powder
85 gm. Cornoil

4 Egg white
90 gm. Sugar
1/8 tsp. Cream of Tartar

Method:

(1) Sieve all dry ingredients together.
(2) Add egg yolks, water and sugar into dry ingredients ans stir till smooth.
(3) Add in cornoil and stir till smooth.
(4) Beat egg white with cream of tartar and slowly pour in the sugar till finish and beat for about 2 mins until stiff.
(5 Fold egg white with egg yolk mixture and pour into a 23 cm or 25 cm. chiffon cake pan.
(6) Bake at 175C for about 1 hour or till skewer comes out clean.
(7) Invert chiffon cake immediately onto a wire rack and let it cool before removing from pan.
(8) Slice and serve.
Nguồn

Ingredients:

4 egg yolks
40 gm. Castor sugar
1/4 tsp. Salt
a drop of pink colouring
1 tsp. Strawberry emulco

150 gm. Fresh Strawberries – puree until fine
80 gm. cornoil
20 gm. Kirsch liquer

120 gm. Superfine flour
1 tsp. Baking powder

5 Egg white
1/2 tsp. Cream of Tartar
70 gm. Castor sugar

Method:

(1) Mix the egg yolks with sugar and stir until well mixed.

(2) Add in cornoil, strawberry puree and kirsch and stir till well-mixed. Add in flour and baking powder and stir until smooth . Add in pink colouring and strawberry emulco.

(3) Beat egg white with cream of tartar and while egg white is beating, pour in sugar gradually and beat till stiff.

(4) Fold egg white with the egg yolk mixture and pour into a greaseless 23 cm or 25 cm tube pan and bake at 175C for about 50 mins.

(5) When cake is done, remove from oven and overturn the cake onto a wire rack until cool. Remove from pan. Serve.
Nguồn

Ingredients for egg yolk mixture:

6 egg yolks
2 Tbsp. Pandan juice
150 gm. coconut milk
1/4 tsp. salt
4 tbsp. Corn oil
1 tsp. Pandan Paste
1/4 tsp. Green colouring
80 gm. caster sugar
140 gm. Cake flour

Egg White Mixture:

6 egg white
1/4 tsp. Cream of Tartar
100 gm. caster sugar

Method:

(1) Mix all the egg yolk ingredients together and stir till smooth.
(2) Whisk egg white with cream of tartar and gradually pour in the sugar. Whisk at high speed until frothy and stiff peak forms.
(3) Gently fold egg yolk mixture with egg white mixture until blended.
(4) Pour into a 9″ (23 cm) tube pan. Bake at 170C for about 40 to 45 min.s or until cooked.
(5) Remove from oven, invert cake onto cooling rack until completely cooled before removing from the pan.
(6) Slice and serve.
Nguồn

Ingredients:
(A)
4 egg yolks
75 ml. Orange juice
40 ml. water
85 ml. corn oil
90 gm. sugar
150 gm. Hong Kong flour or Cake flour
3 gm. salt
1 tsp. Baking Powder
1/2 tsp. Orange emulco

(B)
5 egg white
1/8 tsp. Cream of Tartar
100 gm. sugar

Method:

(1) Mix all the ingredients (A) together and stir till smooth.
(2) Whisk egg white with cream of tartar for 1 min. then gradually pour in sugar and whisk till medium-stiff peak.
(3) Fold mixture (1) and (2) together and pour into a 23 cm. tube pan.
(4) Bake at 180c for about 1 hour or till cake is cooked through.
(5) Overturn cake (still in the pan) onto a wire rack and leave it to cool down completely.
(6) Remove cake from tube pan and slice.
(7) Serve.
Nguồn

Ingredients:

Egg Yolk Batter:

6 egg yolks
150 ml. coconut milk
4 Tbsp. Corn oil
1/4 tsp. salt
150 gm. Durian Puree
1/4 tsp. durian essence
50 gm. caster sugar
140 gm. Plain flour

Egg White Foam:

6 egg white
1/4 tsp. Cream of Tartar
100 gm. Caster Sugar

Method:

(1) Mix all the egg yolk batter together. Stir till smooth.
(2) Whisk egg whisk till slightly forthy then gradually spoon in the sugar till finish. Whisk at high speed until forthy adn stiff peak form.
(3) Gently fold beaten egg white into egg yolk batter.
(4) Pour batter into a 22 cm. chiffon cake pan (I used 25 cm.). Bake at 175C for about 45 mins. or until cooked.
(5) Remove cake from oven and invert the pan onto a wire rack and leave it to cool completely.
(6) Remove cake from pan and serve.
Nguồn