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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