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Strawberry Chiffon Cake


By ReeseKitchen (Visit website)



Seeing my friend and the other bloggers's Strawberry Chiffon made my hand itch. I wanted to try this recipe so much that I purposely drive out to the market near by to get a box of fresh strawberries..heehee! With all the other ingredients in hand, I started making immediately. Somehow, the cake was not as pink as the book one.
There are so many versions of this cake when I tried to google it, but since this will be my first time making I'll rather try the one in Chiffon cake is done by Kevin Chai.


Well the outlook of this cake was not as nice as those orange chiffons I made, but the texture was good. Soft and fluffy so it was!!

Ingredients for Egg yolk batter:
200g fresh strawberries
6 egg yolks
60ml cornoil
1 tbsp strawberry paste
120g plain flour
Ingredients for Egg white batter:
6 egg whites
1/2 tsp cream of tartar
100g caster sugar
Method:
~To make egg yolk batter, blend the strawberries until puree. Combine with egg yolks, oil, sugar and strawberry paste in a mixing bowl. Fold in flour until forms batter.
~ To make egg white foam, beat egg whites and cream of tartar until mixture forms soft peaks. Gradually add in sugar, beating at high speed until frothy and stiff peaks form.
~ Gently fold beaten egg white foam into egg yolk batter until blended.
~ Pour into ungreased 9" tube pan. Bake at preheated oven at 170'C for 35 minutes.
~ Remove from oven, invert cake until completely cooled.

There are lots of chiffons in my to-do-list. Will get them done soon..:) What about you?
At the mean time, I've took part at the "Aspiring Bakers #1 : Chiffon Cakes (Nov 2010) by Small Small Baker...;) I'm glad and excited to have the chance to join this monthly event..:)
Happy Baking!!



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