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Wednesday, 31 July 2013

Chiffon Cake...

                                         Chiffon cake

Egg whites 7
Cream of tartar ½ tsp
Egg yolks 7
Fine sugar 1 ¾ cup
Flour 2 cups
Baking powder 1 tbsp leveled
Oil ½ cup
Salt 1 tsp
Vanilla essence 1 tsp
Boiling water ½ cup
Chilled water ¼ cup
Sifted cocoa ½ cup
Pinch of red food color

 for fudge icing
Sifted cocoa ½ cup
Butter 6 ounces
Icing sugar 1 ½ cup
Fresh cream 2 to 3 tbsp
Lemon juice 1 tbsp
Chocolate essence ½ tsp

 Pre heat oven to 150 degree C.
 Separate the eggs and place the whites in one bowl and the yolks in another.In a separate bowl add 2cups sifted flour,1 ¾ cup sugar, 1tbsp baking powder and salt.
 Make a well in the centre add ½ cup oil, 7 egg yolks a pinch of red color, and 1tsp vanilla essence.
 Cook ½ cup cocoa powder in boiling water .Add chilled water, mix and cool
 Add the dissolved cocoa powder to the flour mixture and beat with an egg beater on low speed and keep aside.
 Beat 7 egg whites with cream of tartar until stiff peaks form,
Fold the egg whites into the batter and pour gently into an ungreased tin.
 Bake for 55 minutes at 150degree C and then for 15 minutes on 180 Degree C
 Upon removing the tin from the oven , invert the pan on a flat surface and allow it to cool completely .

Method for icing
Heat ½ cup cocoa and 6 ounces butter till the butter just melts, remove from the stove and add 1 1/2cup icing sugar and 2-3tbsp cream.Beat till thick and place the bowl in a fridge till the icing is chilled. Beat again till thick.Frost the cake with the icing and decorate accordingly.

TIP: you can use 3TBSP of Vinegar or lemon juice instead of cream of tartar.

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