Yield: One 10" Chiffon Cake
Ingredients
192 g Egg Yolk
75 g Castor Sugar
3 g Salt
156 g Vegetable oil
144 g Whole Milk
12 g Vanilla Extract
240 g Plain Flour
6g Baking Powder
360 g Egg White
150 g Castor Sugar
Strawberry Paste
900 g Whipped Cream (+ 90 g Castor Sugar)
Strawberry
Mint
Instructions
Preheat oven to 170 °C.
Mix egg yolks, sugar and salt in a bowl till pale and fluffy.
Add vegetable oil in gradually and mix till well incorporated
Add milk in gradually along with vanilla extract and mix till well incorporated.
Sift dry ingredients in and mix.
Whip up egg whites with sugar and strawberry paste till soft peaks form.
Add the meringue into egg yolk mixture in three stages, using a whisk for the first stage, and folding in gently for the remaining two stages.
Using a spray bottle, sprinkle some water on the surface of the chiffon tin.
Pour out batter into chiffon tin, rotating the tin when pouring to ensure an even level.
Jiggle the bowl to level the surface and run a chopstick around the sides and zig zag through the batter.
Bake at 170 °C on the lower deck of the oven for 1 h.
Once done, remove from oven and cool the cake upside down.
Cut the cooled cake in half.
Put the chiffon sheet on a turning plate, apply fresh cream, and then put strawberries.
After applying the fresh cream on the strawberries, place the remaining chiffon sheet over top and apply cream as a whole to ice the cake.
Decorate with strawberries and mint.
Adapted from: Cooking tree 쿠킹트리
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