Strawberry Chiffon Cake

Strawberry Chiffon Cake

Egg Yolk Batter

200 gm strawberries
6 egg yolks
60 ml cooking oil
50 g castor sugar
1 tsp strawberry paste
few drop pink coloring (i omit)
120 gm plain flour

Egg White Foam

6 egg whites
1/2 tsp cream of tartar
100 gm castor sugar


To make egg yolk batter, blend the strawberries until to be puree. Combine with egg yolks, oil, sugar, strawberry paste and coloring 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. 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 batter into ungreased 22 cm tube pan and bake in preheated oven at 170'c for 30-40 minutes or till cooked. Remove from oven, invert cake onto table until completely cooled

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