Awfully Strawberry Chiffon

Love baking chiffon especially love this "PONG PONG" soft soft cake!!! 

This time trying new creation strawberry chiffon with strawberry frosting. It's definitely a kind of yummy with sweet~ness of PINK romance...

Strawberry Chiffon

(Adapted Source: Kitchen Tigress)

**modified**

(A) Yolk Batter

Egg yolk 60g 

Sugar 60g

Corn oil 80g

Water 65g

Cake flour 100g

Baking powder 3/4 teaspoon 

Salt 1/4 teaspoon 

Strawberry emulco 1 teaspoon 

(B) Meringue 

Egg whites 180g

Cream of tar tar 1/3 teaspoon 

Sugar 60g

21cm chiffon pan 

 

Steps:

(A) Egg Yolk Batter

Whisk egg yolks and sugar till pale and thick. Add oil, water and strawberry emulco whisk it till evenly mixed. 

Add cake flour with baking powder and salt sifted into 2-3 batches, fold it in each addition. (I'm using hand whisk to fold it) then leave aside. 

(B) Meringue 

Whisk egg whites for a while, when u see white bubbles, add in cream of tar tar and add in sugar gradually into 3 batches. Whisk till stiff peak. 

Add (B) 1/3 meringue into (A) yolk batter using hand whisk to fold it in. Then continue fold the rest of meringue divided into 2-3 batches . 

Then switch a spatula to make a final folding till batter is well combined. 

Pour into chiffon pan SUPER slowly, this method is to burst the air bubbles. Level the batter, use a skewer go around the outer edge of the pan. 

Preheat oven 200 degree.

Reduce tempt to 180 degree when baking. (Total baking 40-45min)

Bake for 10 mins, use a baking tray block the heat in order not to overburn the cake. (Mine Rowenta oven, optional method if u have a heat element on the top oven)

Continue bake for 30 min. Insert a skewer till it comes out clean.

Invert till it turn cool. Then use ur bare clean hands to unmould it. 

 

Slice it add frosting or EAT it plain, both r deliciously yummy treat!!

Strawberry Frosting

Heavy cream 1 cup

Icing powder 1/4 cup

Strawberry emulco 2 teaspoon 

(Up to ur desire strawberry taste)

Simple 10min step :

Place ur ballon whisk in freezer for 5min. 

(This helps to whip faster and firm)

Add in heavy cream whip it for a while, add in icing powder. Then add in strawberry emulco whip till stiff peak and firm. 

(Place in the fridge for 20 mins if the cream turns creamy.)

DONE!!!

  ((( It's time create ur own 1 and ONLY creative creation Cakie!!! Happy Bakie Everyone !!!)))