ASSALAMUALAIKUM................
chiffon cake season melanda lagi..masih lagi terasa semangat CNY lagi ke.. kali ini buat sebab ada lebihan mandarin oranges yang banyak sangat sampai tak lalu dah nak makan saja.. hihi... wani ambil perahan mandarin juice guna 3 biji mandarin je nak dapat 3/4 cup... tapi resepi ni macam familiar je macam pernah buat dulu .. malas pulak nak belek -belek di blog ni .. memang dulu wani pernah buat , so sekali lagi tayang ... malas dah nak fikir ambil kat mana-mana yang penting chiffon cake ni moist, fluffy.. tapi tahan 2 hari jek ya .. :D.. jangan lebih 3 hari .. maybe sebab jus yang diguna .. but this chiffon cake is really really moist.. luckily,, rumah wani ni ada orang tukang makan.. :D... emm yummy ....opss abaikan kat top chiffon ni kurang cantik.. ter crack sikit.. ohh lupa sekarang ni wani dah tak guna cream of tartar , belajar guna lime juice tu pun kena ada stok limau nipis banyak- banyak...kalau dulu sebelum ni asyik pakai cream of tartar je ..tapi nasib baik, meringue tak buat perangai ..lately,, memang addict nak buat meringue je ..dan satu lagi wani guna telur gred B.
1 Pre-heat oven to 160°C. Sieve all the (A) ingredients in a mixing bowl until well combined.
chiffon cake season melanda lagi..masih lagi terasa semangat CNY lagi ke.. kali ini buat sebab ada lebihan mandarin oranges yang banyak sangat sampai tak lalu dah nak makan saja.. hihi... wani ambil perahan mandarin juice guna 3 biji mandarin je nak dapat 3/4 cup... tapi resepi ni macam familiar je macam pernah buat dulu .. malas pulak nak belek -belek di blog ni .. memang dulu wani pernah buat , so sekali lagi tayang ... malas dah nak fikir ambil kat mana-mana yang penting chiffon cake ni moist, fluffy.. tapi tahan 2 hari jek ya .. :D.. jangan lebih 3 hari .. maybe sebab jus yang diguna .. but this chiffon cake is really really moist.. luckily,, rumah wani ni ada orang tukang makan.. :D... emm yummy ....opss abaikan kat top chiffon ni kurang cantik.. ter crack sikit.. ohh lupa sekarang ni wani dah tak guna cream of tartar , belajar guna lime juice tu pun kena ada stok limau nipis banyak- banyak...kalau dulu sebelum ni asyik pakai cream of tartar je ..tapi nasib baik, meringue tak buat perangai ..lately,, memang addict nak buat meringue je ..dan satu lagi wani guna telur gred B.
MANDARIN ORANGE CHIFFON CAKE
SOURCE: MISS COCO EATS
(A)
1 3/4cup Self Rising Flour ( wani guna all purpose flour added 1 tsp + 1/4 tsp )
1/8 tsp of salt
(B)
6 egg yolks
1/2 cup of sugar
3/4 cup Mandarin orange juice
zest of 1 orange ( wani tak letak )
1/4 cup of vegetable oil
(C)
3/4 cup of sugar
6 egg white
1 tsp of cream of tartar
1 3/4cup Self Rising Flour ( wani guna all purpose flour added 1 tsp + 1/4 tsp )
1/8 tsp of salt
(B)
6 egg yolks
1/2 cup of sugar
3/4 cup Mandarin orange juice
zest of 1 orange ( wani tak letak )
1/4 cup of vegetable oil
(C)
3/4 cup of sugar
6 egg white
1 tsp of cream of tartar
METHOD
1 Pre-heat oven to 160°C. Sieve all the (A) ingredients in a mixing bowl until well combined.
2 Mix ingredient (B) until well blended and then add in ingredient (A) and mix until smooth. Set it aside.
3 Under ingredient (C), beat the egg whites till they are fluffy. Add in the sugar and cream of tartar high speed until stiff peaks are formed. It should not fall out when you turn the mixing bowl over. Fold 1/3 of the egg whites into the egg yolks mixture and continue to do so until egg whites is finish. Remember to fold in gently until well mixed.
4 Pour batter into ungreased 10" tube pan (about 3/4 full) and bake for an hour or used a bamboo skewer to test the cake. Just insert the skewer into the center of the cake and it should comes out clean.
5 Invert cake and let it cool complete in the pan. When it is cooled, loosen the edge of the pan and remove cake.
Note:..I substituted cream of tartar with lime juice 3 teaspoons.
I baked around 45 minutes, if the top easily get brown, please cover with aluminium foil at least, the last 10 minutes to prevent burning.
cantiknyer.. nampak gebusss sgt2..
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