Thursday, June 21, 2012

Strawberry Chiffon Cake 2

Okie, this is part of my past bake post... Pardon me...

I had wondered, why I had never gotten a nicely browned crust around the chiffon. Perhaps I had under baked it? The side & bottom of the chiffon always seems to be very moist. But of course, that doesn't affect the chiffon texture. Chiffon still taste fantastic as usual...:-D
This strawberry chiffon had always been a favourite for the girls. Adding strawberry paste to the batter to make this chifon.
As you can see from the picture, the texture of the chiffon is very soft & moist.

Using the recipe I made from the Chocolate Marble Chiffon Cake

*Using 9" tube pan
*Measurements in grams are in my own measurements and my own modification

Recipe adapted from the Cake Keepers Cake:
1 1/2 cup sugar (175g sugar, 125g-50g)
1/2 cup vegetable oil (100ml canola oil) + 1 tbsp oil
1 1/3 cup cake flour (165g cake flour)
2 tsp baking powder
2 tsps strawberry paste
1/2 tsp salt
7 eggs, 5 separated, 2 whole
1 tsp vanilla extract
1/4 tsp cream of tar tar

1. Preheat oven to 325F(165C).
2. Combine flour, baking powder & salt in a bowl. Set aside.
3. Place egg yolks and whole eggs in a large mixing bowl and beat on medium high speed until lightened in color, about 3 mins. With the mixer still running, add in 1 cup of sugar (125g) in a slow, steady stream and continue to beat until the mixture is light and increased in volume, about 5mins longer. With the mixer still running, slowly pour in the oil and continue to beat for 1 min longer.
4. With the mixer on low speed, add in 1/3 of the flour, then 1 tbsp water. Repeat with the remaining flour & water, ending with the flour. Stir in the strawberry paste.
5. With clean beaters and using a clean mxing bowl, whip the egg whites on the medium speed until forthy. Add cream of tar tar and continue to beat on medium speed until the egg whites begin to turn white. With the mixer still on medium speed, pour in the remaining 1/2 cup sugar (50g) in a slow, steady stream and whip until the whites hold stiff peaks.
6. Fold in 1/4 of the yolk mixture into the egg whites to lighten. Then fold the whites into the yolk mixture, gently but thoroughly. Pour the batter into the tube pan ans smooth the top with a rubber spatula. Bake the cake until it is golden brown and the top springs back with you touch it, 55 mins to 1 hr.
7. Remove the pan from the oven. Invert your cake and let it cool for about 2 hours.
8. Remove cake for the pan. Slice & Serve.
** Cake can be store at room temperature for about 3 days.

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