Tuesday, June 27, 2006

Strawberry chiffon cake



Ingredients:

4 egg yolks
40 gm. Castor sugar
1/4 tsp. Salt
a drop of pink colouring
1 tsp. Strawberry emulco

150 gm. Fresh Strawberries - puree until fine
80 gm. cornoil
20 gm. Kirsch liquer

120 gm. Superfine flour
1 tsp. Baking powder

5 Egg white
1/2 tsp. Cream of Tartar
70 gm. Castor sugar

Method:

(1) Mix the egg yolks with sugar and stir until well mixed.

(2) Add in cornoil, strawberry puree and kirsch and stir till well-mixed. Add in flour and baking powder and stir until smooth . Add in pink colouring and strawberry emulco.

(3) Beat egg white with cream of tartar and while egg white is beating, pour in sugar gradually and beat till stiff.

(4) Fold egg white with the egg yolk mixture and pour into a greaseless 23 cm or 25 cm tube pan and bake at 175C for about 50 mins.

(5) When cake is done, remove from oven and overturn the cake onto a wire rack until cool. Remove from pan. Serve.
« Last Edit: Jun 24, 2006, 6:50pm by yochan
at

19 comments:

  1. Passionate About BakingMarch 03, 2008 7:40 pm

    Hi Aunt Yochana,
    I want to seek your advise, hope you can help me.
    Very often, when I baked Chiffon cakes, my base is pointed (as in v-shaped), and my top cracked. Why is that so? Is it because for the top, I put it too near to the heating aliment? Thank you for you time.

    ReplyDelete
  2. Aunty YochanaMarch 03, 2008 10:08 pm

    Hi passionate about baking.

    Yes that could one factor , another is that your batter is too much.
    How did the base get a V shape?

    rgds

    ReplyDelete
  3. Passionate About BakingMarch 04, 2008 1:08 pm

    Hi,
    I know it's quite difficult to explain in words. I've separately send you an email with picture on how the "pointed" looks like. Hope you can advise. Thank you in advance!

    ReplyDelete
  4. MsCakeJune 01, 2008 8:59 pm

    Hi Lucy

    I tried yr strawberry chiffon cake recipe today.

    Noticed that there was NO mention of 'water' to be added unlike other chiffon cakes. I did not use the fresh strawberries puree but I added 2 tsp strawberry paste(bought fm Sunlik).

    After mixing the cakeflr to the yolk mixture, the batter was very dry. I had no choice but to add some warm water to it (did not measure at that crucial moment becos panic, hahaha...). I just 'agak agak'.

    I was praying hard hoping that the cake will turn up ok. To my surprise, it was really VERY NICE, the texture also very spongy,nice aroma.

    By the way, may I know roughly how much water to be added IF I am not adding the fresh strawberry puree ??

    Thanks.

    ReplyDelete
  5. Aunty YochanaJune 01, 2008 9:44 pm

    Hi mscake,

    For 150 pureed strawberries, you can replace it with 80 gm. of water or milk.

    Actually baking is something which you have a feel in it. Agak agak is what I'm doing everyday. I don't follow the book to the T and I always plus and minus because sometimes our eggs are bigger and sometimes smaller. Even the flour is different, sometimes drier and sometimes more moisture.

    rgds

    ReplyDelete
  6. MsCakeJune 01, 2008 11:05 pm

    Thanks Lucy, realy appreciate yr prompt reply !

    Now I am just hoping that I can find the recipe bk for that 'cruncy cheese cake' fm Popular bookshop (besides having to attend classes-so exp). My 2 daughters love cheese cakes...

    Thanks again !

    Catherine

    ReplyDelete
  7. AnonymousDecember 05, 2008 11:26 pm

    may i know where to get Strawberry emulco, other than sunlik? cos i duno where is sunlik.

    and is it ok to do away with Kirsch liquer?

    baking-girl

    ReplyDelete
  8. Aunty YochanaDecember 06, 2008 4:27 pm

    hi baking-girl,

    you can get strawberry emulco or paste from any supermarket like NTUC.

    rgds

    ReplyDelete
  9. AnonymousDecember 06, 2008 9:00 pm

    is it ok to do away with the Kirsch liquer?

    baking-girl

    ReplyDelete
  10. Aunty YochanaDecember 06, 2008 9:05 pm

    hi baking-girl,

    yes you can omit the kirsch.

    rgds

    ReplyDelete
  11. AnonymousDecember 10, 2008 8:46 pm

    i noticed in the recipe there is 2 different proportion of castor sugar. why is it so? so in total i need 110gm of them?

    ReplyDelete
  12. AnonymousDecember 10, 2008 10:11 pm

    i noticed in the recipe there is 2 different proportion of castor sugar. why is it so? so in total i need 110gm of them?

    baking girl

    ReplyDelete
  13. AnonymousJanuary 13, 2009 5:01 pm

    Hi Aunty Yochana,

    Why do we have to use Super fine flour for this chiffon recipe?

    Can we use cake flour?

    Regards,
    Fiona

    ReplyDelete
  14. Aunty YochanaJanuary 13, 2009 5:02 pm

    Hi Fiona,

    you can use cake flour or even plain flour will work as well.

    rgds

    ReplyDelete
  15. AnonymousJanuary 13, 2009 5:07 pm

    Thanks Aunty Yochana!!

    Regards,
    Fiona

    PS: think I should start calling myself 'strawberry girl' ...I have been looking through most of your strawberry recipes :)

    ReplyDelete
  16. AnonymousJanuary 15, 2009 11:44 am

    Hi Aunty Yochana,

    How do we make strawberry puree? And how to make it fine?


    Regards,
    Fiona

    ReplyDelete
  17. Aunty YochanaJanuary 15, 2009 11:55 am

    Hi Fiona,

    Just blend fresh strawberries and it will become puree or you can store-buy from shops that sells ingredients.

    rgds

    ReplyDelete
  18. AnonymousMay 07, 2009 9:56 am

    Hi Yochana,

    i realise all chiffon cake using chiffon tin. Can I use normal round tin without the hole in middle type?

    ReplyDelete
  19. AnonymousMay 07, 2009 9:58 am

    Hi Aunt Yochana,

    I realised all chiffon using tin with hole in middle. Can I use normal tin without hole in middle one?

    ReplyDelete