I bought a new cake pan! This pan has a detachable bottom. This is important because chiffon cake is very airy so it needs to stick to the pan to support it. So we shouldn't use parchment paper or even grease the pan. If the bottom is not detachable, then we will have no way to take the cake out of the pan without destroying it.
- Pre-heat the oven 150 degree Celcius.
- Mix 40 g milk, 30 g oil, 55 g all-purpose flour, 6 g corn flour, 3 yolks, and 1 tsp pandan paste. Set aside.
- In a clean bowl, add the 3 egg whites, 1/2 tsp cream of tartar, and start mixing with high speed until frothy.
- Add slowly 35 g sugar while mixing the egg white. Continue mixing until stiff peak.
- Put 1/3 of the meringue to the first batter and mix it to bring the consistency of the first batter closer to the meringue.
- Take the rest of the meringue and fold until mixed evenly.
- Bake for 35 minutes.
- Take out the pan after finished baking and turn it upside down and put it on a glass bottle.
- Wait at least an hour until the cake set.
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