Thursday, June 17, 2010

Gula Melaka Chiffon Cake

Hi, looks like the 'chiffon wind' has blown 'south'..hehe..all this while, has been just admiring the softness and sponginess of chiffon cakes which are  ready baked..after looking at blogger friends trying the 'chiffon cakes', I brave myself in attempting this Gula Melaka Chiffon Cake...

Believe me, I read through over and over again, what required so that I don't have any misadventures like some of the attempts(not chiffon baking but other cakes)...from preparing, weighing and mixing the ingredients every step I refer to the print out..heheh ...then  I really sat in front of my oven, looking at the cake rose up..hoping that it wont crack or any unexpected happenings rises up..hehehe..maklumlah first time baked  CHIFFON ...Alhamdullilah, I managed it...My first 'virgin' chiffon cake..kaka..

Ok too much bragging, recipe found here. Thank you, very much for the nice recipe..I am beginning to get addictive to chiffon cakes after making this one..oh no!!..
On another note..going out later to get a new rice cooker, as the exisitng one is on 'life support', I have to get something to hold on to the socket that attached to the base. as the light are fickering and have to check every few seconds for my rice to cook..

Need translations for this?..Just shout..

Ingredients:-
4 egg yolk
3tbsp cooking oil
1/8tsp salt
95g cake flour
1/4tsp baking powder
95g gula melaka (chopped)
65g thick coconut milk

4 egg white
1/4tsp cream of tartar
30g caster sugar

Method:-
1. Preheat oven to 175C.
2. Melt gula melaka and coconut milk together over low fire.
3. Set aside to cool.
4. Sift flour, salt and baking powder together.
5. Use a hand whisk mix egg yolk, oil, gula melaka syrup(Ayu strained it) and flour together.
6. Whisk until well combined.
7. Use a cake mixer and whisk the egg whites and cream of tartar till frothy.
8. Gradually add in the sugar and whisk till stiff peaks form.
9. Fold in 1/4 of the meringue into the egg yolk mixture until combined.
10.Then fold in the rest of the meringue lightly until well combined.
11.Pour batter into a 21cm tube pan.
12.Put into a preheated oven and bake for 40-45mins.
13.Remove from oven, invert cake onto table until completely cool.
14.Remove from pan and serve.
Sources:-From happyflour.blogspot.com

4 comments:

MamaFaMi said...

Salaam Ayu...

Kat rumah mama pun tengah angin Chiffon ni... just because a friend of mine tengah mabuk Chiffon! Guess what, 3 days in a row, I've been baking chiffons, 3 different types! Tapi syok betul buat chiffon ni. Dahlah senang, sedap dan tak muak, kan Ayu... So far baru update one recipe.. the other two will follow soon.. insyaAllah...

Ayu said...

Mamafami - haha..kuat betul angin chiffon kan mama..hehe betul tu ..now i macam nak buat lagi chifon cake tapi nak try flavour yg lain pulak..hehe..ayo yo..ama apah..haha

Watierman, rmanbkr said...

Dah speaking yer korang berdua...lepas kena angin chiffon....ayo Ama Apa ...soru sapedek???Hantar mai kek tu separuh loyang...angin tak mau!!! Cabutttt!!~

Ayu said...

watierman - ama apah, separuh loyang pun sudah ilek..hehe aci ambik itu angin lah jangan cabut..pergi buat sendiri..kiki...