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Saturday, March 10, 2012

Humprey's CHifFOn


University of Southeastern Philippines
COLLEGE OF TECHNOLOGY
Obrero Campus, Davao City


CHIFFON CAKE
FILIPINO

2st Semester
SY: 2011 – 2012



Humprey M. Siman
Bachelor of Technical Teacher Education

 

 

 

 

 

 

 

 

 


Things You'll Need

·         2 1/3 cups sifted cake flour
·         3 tsp. baking powder
·         1 1/4 cup sugar
·         1 tsp. salt
·         1/2 cup vegetable oil
·         3/4 cup cold water
·         5 egg yolks, beaten
·         2 tsp. vanilla
·         2 tsp. grated lemon or orange rind
·         5 egg whites
·         1/2 tsp. cream of tartar
·         1/3 cup sugar

 

·         Preheat oven to 325 degrees F. Have all ingredients at room temperature.

·         Whisk together, in a mixing bowl, the flour, baking powder, 1 1/4 cup sugar, and the salt. Add oil, water, egg yolks, vanilla and rind to dry ingredients. Whisk until mixture is smooth.

·         Beat egg whites and cream of tartar to soft peaks in a large mixing bowl. Add 1/3 cup sugar gradually while beating whites, to create a meringue with stiff peaks.

·         Pour the egg and flour mixture, one third at a time, carefully over the meringue. Fold or whisk in gently after each addition until mixture is smooth.

·         Pour batter into ungreased 10 inch tube pan. Bake cake at 325° for 55 minutes. Increase heat to 350° and continue to bake 10 to 15 minutes longer.

·         Remove cake from oven. Invert pan and let cool for about an hour.


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