2007年12月19日星期三

OhbinのPandan Chiffon Cake


材料 A:
-5 egg yolks
-150g self-raising flour
-60g castor sugar
-5 tbs cooking oil
-5tbs water
-2tsp Pandan Essence

材料B:
-5 egg white
-1/2 tsp Cream of tartar
-60g castor sugar

Method:
-Whisk ingredients A till smooth and well combined.
-Use high speed to whisk egg whites and cream of tartar until frothy,add sugar slowly. Continue whisking till stiff (peak form)
-Pour in mixture A into mixture B, whisk in one direction until smooth and well-combined.
-Pour into a 22cm chiffon cake tin (don not grease or line)
-Bake in preheated oven at 150C for about 40 minutes。
-Invert the tin once it is out from the oven, leave it cool completely before removing the cake from the tin.

3 寄语:

js 说...

妈妈也常做的蛋糕。
我喜欢这种口味的……

说...

我上个星期试试做了个chiffon可是不知道为什么就是发不起哦~~伤心!!

还想再试可是就是不知道问题所在。。。

匿名 说...

刚刚试做了这个蛋糕可是我是用18CM的模材料分量一样没改变,出来的结果很干...请问是什么问题?缺少水吗?还有这个需要用打蛋器的吗?