Friday 4 April 2008

Pandan 'n Poppyseeds Chiffon Cake

chiffoncake

recipe is adapted from lydia's

Bahan:
A:
4 kuning telur
20g gula halus
50g minyak
70ml air pandan
1 sb poppyseeds
B:
85g tepung gandum-mummy guna cream flour
15g tepung jagung
1/2 sk baking powder
C:
4 putih telur
100g gula halus
1/8 sk cream of tartar

Cara:
  1. bancuh A hingga sebati. ayak B kedalam bancuhan A. kacau sebati. ketepikan
  2. pukul putih telur hinnga soft peak. masukkan gula halus & cream of tartar. pukul lg hingga stiff.
  3. masukkan 1/4 bancuhan putih telur kedalam no 2. kacau sebati.
  4. masukkan sedikit2 demi sedikit putih telur dlm no 2. kaup perlahan2.
  5. greased bahagin bawah chiffon pan. bukan bahagian tepi.
  6. masukkan adunan. bakar 170degC selama 40-45min
  7. bila masak, terbalikkan pan.cool completely
note:
  1. 100g allpurpose flour(85g tepung gandum+15g tepung jagung)
  2. using chiffon pan size 22cm(9") x 11cm
  3. actual cake size 20cm x 4cm
  4. cover the cake with foil about halfway thru the cooking time

1 comment:

Cik Siti Wan Kembang said...

sedap kan jo ciffon yg lembut niii