Saturday, August 27, 2011

Passion Fruit Chiffon Cake ~ 百香果戚风蛋糕











期待已久的一个星期raya假期终于到来,嗯!暂时可以轻松一下,放下忙碌的生活。趁着还有一些"木"赶紧更新已被冷落的部落格。。。。呜呼哀哉 ^0^
连续下了几天的长命雨,槟城多个地区都被水淹没,交通也变得一团糟,不过那冷冷的天气好有舒适感,心情也变得特别凉快。
乘着靓靓的心情昨天试做了这粒百香果戚风蛋糕。其实一开始便很抗拒百香果,不喜欢它那一粒粒黑鸦鸦的种子,没有勇气去尝试,到后来吃过甜头过后却渐渐的喜欢上它。。。逼人的香气还有那酸酸甜甜的口感再加上咬着那种子“嘎吱,嘎吱”的感觉,很有趣。

Egg Yolk Batter
8 egg yolks
100 gm passion fruit
45 gm fresh milk
40 gm caster sugar
2 gm salt
90 gm cooking oil
1 tsp vanilla essence
1 tsp rum
140 gm super soft flour
12 gm corn flour
8 gm baking powder

Egg White Foam
8 egg whites
1/2 tsp cream of tartar
75 gm caster sugar

Method
1. To make egg yolk batter, combine egg yolks, caster sugar,fresh milk, salt, cooking oil, passion fruit,vanilla essence,rum in a mixing bowl. Fold in sifted super soft flour , corn flour and baking powder until forms batter.
2. To make egg white foam, beat egg whites and cream of tartar until mixture forms soft peaks. gradually add in sugar, beating at high speed until frothy and stiff peaks form.
3. Gently fold beaten egg white foam into egg yolk batter until blended.
4. Pour batter into ungreased 10" chiffon baking tube pan. Bake in preheated oven at 170 degree Celsius for 45-50 minutes or until cooked.
5. Remove from oven, invert cake onto table or chiffon stand until completely cooled.

P/S: Baking time depends on individual oven.




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