(A) 4 nos. large eggs yolks
1/4 tsp salt
1 tbsp Bailey's
(B) 50 gm Margarine
40 gm Cream Cheese
70 gm Evaporated Milk
(C) 70 gm Top flour
1/2 tsp baking powder
(D) 4 nos. large egg whites
100 gm caster sugar
1/2 tsp cream of tartar
Pre-heat oven at 170 degree C.
Separate egg yolks from whites.
Use a fork and beat up (A) till well mix.
Melt all ingredients in (B) in a double boiler. Mix till well blended.
In a mixer bowl beat up (D) till stiff peak forms (i.e. when bowl is inverted the beaten egg whites remain inside).
Add in (A) into the mixer bowl and mix well, then add in (B) and also stir well.
Add in (C) and fold in gently till well blended.
Pour batter into a 20 cm. chiffon cake pan lined at the bottom.
Bang the pan on a hard surface to release the bubbles.
Bake for 35-40 mins.
When the cake is ready, remove from the oven and give it a bang on a hard surface.
Then invert the pan and cool the cake.
When the cake is completely cool, remove cake from the pan using a very sharp paring knife.
Tuesday, January 30, 2007
Cheese Chiffon Encore
I baked this the second time and adapted the recipe from the original. This time the chiffon definitely turned out softer and lighter than the first cheese chiffon that I baked. My mum did the taste test and she gave it the thumbs up.