There has been a long leave of absence from me to this blog. So to make up my absences I thought of whipping up a Chiffon cake which is a favourite with my daughter. This time I made a strawberry cake.
This recipe uses pastry flour which is actually a mixture of all purpose flour and cake flour and also cornflour in the egg whites. Something different from what I used to make but the result is like eating the fluffy clouds. Its really soft and fluffy.
Source : Seasaltwithfood ( slightly modified)
Makes : 7 inch tube pan
4 egg yolk
15 gm sugar
50 ml oil
50 ml milk
1 tsp vanilla
1/4 tsp salt
1 tbsp strawberry emulco
70 gm pastry flour *
4 egg whites
80 gm sugar
8 gm corn starch
Preheat oven to 325 degrees. Use a 7 inch tube pan or 7 inch round cake pan.
In a medium glass bowl, whisk the yolks and sugar, slowly add the milk, oil, essence's and flour. Batter will be thick slightly. Set aside.
In another clean bowl, clean of any oil residues, whisk the egg whites till frothy. Slowly add the cornstarch and sugar mixture in 3 additions. Beat till egg whites are stiff and glossy.
Slowly fold in the egg whites into the yolk batter. Trying not to deflate the whites.
Pour into the ungreased tube pan. Bake for about 50 minutes and test with a skewer for doneness. Take it out of the oven and immediately turn the whole pan onto a wired rack. The cake will not fall off the pan. Once cool completely, run a knife along the edges and pull the cake off. It is now ready to be frosted or eaten as it is :)
* Pastry Flour = 1 1/3 cup flour + 2/3 cup cake flour = 2 cup pastry flour ( You wont be needing all the flour but keep in a airtight container for another use)