Saturday, August 9, 2008

Strawberry Chiffon Cake

The texture of this chiffon is fantastic, comparable to Prima Deli's pandan chiffon!! aybe because I have replaced the plain flour with top flour resulting a melt in the mouth texture..I must admit that this is the best chiffon I have baked so far..










Ingredient
  • 200gm strawberries
  • 6 egg yolks
  • 60ml cooking oil
  • 50gm sugar
  • 1 tbsp strawberry paste
  • 120gm top flour
  • 6 egg whites
  • 1/2 tsp cream of tartar
  • 70gm sugar
Method
  1. Puree the strawberries. Combine with egg yolks, oil, sugar and strawberry paste in a mixing bowl. Fold in flour until batter forms.
  2. 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.
  3. Gently fold beaten egg white foam into egg yolk batter.
  4. Pour batter into ungreased 8 inch tube pan. Bake in preheated oven at 180 deg cel for 40mins. Remove from oven, invert cake onto table until completely cooled.


21 comments:

TL said...

Looks GREAT!! =) Congrats!

Green Muffin said...

Peng,

thanks for the recipe! I have some stawberries in the fridge for days. Now can put into good use! Will try to bake it tmr!

IVY said...

Peng,
Wat is top flour? And where can i get the strawberry paste?

Peng said...

Hi, top flour is a premium flour for chiffon or soft types of cakes, both items can be found at any supermarket under the baking sections.

thinkingmama said...

hi, I have tried this strawberry chiffon and it is indeed delicious! :) Even my picky husband is full of praise for it. However, I think my folding method is lousy as this 6 eggs recipe fit nicely into my 21cm pan. :( ANyway, thanks for the recipe.

Anonymous said...

Hi

Love your recipes! I have a 25cm pan. How can I double the recipe?

Thanks for your help.

Cheers
bea

Anonymous said...

Hi

Love your recipes! I have a 25cm pan. How can I double the recipe?

Thanks for your help.

Cheers
bea

Peng said...

Hi Bea, double the recipe may overfill ur pan, stick to the recipe is fine, ur cake may just come out 'shorter' in height only.

Jessica said...

hi peng,

check with u, where did u buy ur chiffon tube pan from ? do know why the batter link out from the bottom. when it was baking in the oven. ? is it something wrong with my pan

thanks

Peng said...

hi jessica, i got the pan from phoon huat, the batter should not leak from the pan if ur batter is thick. You should place the tube directly into the round pan not the other way round

Anonymous said...

hi , peng
your strawberry chiffon cake look nice . i want to try it out. can i asked what is strawberry paste ? thanks alot .

Peng said...

strawberry paste is a thick liquid with flavouring + colouring

Anonymous said...

if we dont hav strawberry paste so can we used strawberry jam

Peng said...

strawbery jam will not be as flavourful as the paste! u can omit if u dun have.

Anonymous said...

Hi Peng,

Your strawberry chiffon looks yummy! May i ask for the strawberry puree, how much water do you add or do you juz puree the strawberries without adding water? Does the same applies for your strawberry cheesecake?

Thank you.

Jer

Peng said...

Jer..no water added please! :D just measure pure strawberry puree as per recipe stated :D

Anonymous said...

Oh...okie...thks. Gg to bake now:)

Jer

Elespth said...

I would like to know whether can I use a premix sponge cake flour in place of top flour as mentioned by you? Thank you.

Peng said...

Elespth...please do not use premix flour unless indicated! you may replace with normal plain flour or cake flour.

Tzee Luai Meng said...

Hi, your strawberry sponge looks very fluffy! Like it very much! By the way, what is the difference between top flour and cake flour? Can I steam the cake instead of baking it? Thank you very much!

Peng said...

Tzee Luai Meng...top flour is much lighter than cake flour, you still can just use normal plain flour if not available. Yes you can steam but must make sure the water vapour does not drip onto the surface if not will ruin the cake.

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