Have I ever said that I hate baking? I mean.. baking cakes, pies or other sweet desserts, but sometime I like the challenges, to try them out, if I'd be very happy if I succeeded, if I failed, I might or might not try again, so today I tried out this Chiffon Cake.. it's not really my favorite cake, I did not care much, but I was willing to try...
Every month, on the first weekend of the months.. our church has a hospitality weekend, after mass we have refreshments at the parish hall.. I've been participated since last year, as I'm not very good in baking, the bests I could make were Banana Bread, Pound cake, brownies or cookies, those went around and around... so for this month I was planning to bring something different, and when I read about Angel Food Cake in a forum, I started to browse around and found this Chiffon cake, I watched the tutorials on Youtube too, so many ways and so many different recipes, finally a nice lady from the cooking forum I join, posted this simple recipe on the forum and I decided to try it out... it's so simple, with her tips I managed to do it smoothly, though I still had hard time in adjusting the heat with my oven, the cake turns out so good.. my DH loves it and I begin to like too
Here is the copy of her recipe, I modified a bit, because I did not have the ingredients
8 Lg. Eggs – separated
1 ½ c. Granulated Sugar – divided
1 ¼ c. Cake Flour – sifted, I used AP flour (less 1 Tbsp and added 1 T of cornstarch)
2 T. Cold Water ( I used 2 Tbsp of fresh lemon juice)
½ t. Lemon Extract ( none)
½ t. Cream of Tartar (none)
½ t. Salt
Beat egg whites until frothy. Add ½ t. Cream of Tartar, ½ t. salt. Slowly add 1 c. sugar, beating until stiff glossy peaks form. Set aside.
Beat together egg yolks, ½ c. sugar, 2 T. cold water and ½ t. Lemon extract until very thick. Stir in flour.
Fold egg white mixture gently into yolk mixture until well incorporated. Pour into ungreased 10” tube pan. Bake @ 325 for 1 hour or until done. Remove from oven and invert to cool.
1 ¼ c. Cake Flour – sifted, I used AP flour (less 1 Tbsp and added 1 T of cornstarch)
2 T. Cold Water ( I used 2 Tbsp of fresh lemon juice)
½ t. Lemon Extract ( none)
½ t. Cream of Tartar (none)
½ t. Salt
Beat egg whites until frothy. Add ½ t. Cream of Tartar, ½ t. salt. Slowly add 1 c. sugar, beating until stiff glossy peaks form. Set aside.
Beat together egg yolks, ½ c. sugar, 2 T. cold water and ½ t. Lemon extract until very thick. Stir in flour.
Fold egg white mixture gently into yolk mixture until well incorporated. Pour into ungreased 10” tube pan. Bake @ 325 for 1 hour or until done. Remove from oven and invert to cool.
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