chiffon cake no 2. i think i would like to do a chiffon cake series and challenge myself to see if i can do as many flavours as possible =)
罌粟子戚風蛋糕。天使蛋糕模 @ 20cm.
食譜 ~ 曾美子的食譜 @ 戚風蛋糕零失敗
A) 罌粟子 40-50g﹐蛋黃 4個﹐細砂糖50g﹐麵粉130g﹐泡打粉 3g﹐牛奶 90ml﹐沙拉油 90ml, 香草精 適量
B) 蛋白 6個﹐細砂糖 70g﹐鹽 少許 (or lemon juice a few drops or a little of cream of tar tar)。
烤約 180C @ 35mins (按個人烤箱而定)。
Poppy seed chiffon cake. Angel cake ring mould @ 20cm.
A) poppy seed 40-50g, 4 egg yolks, caster sugar 50g, cake flour 130g, baking powder 3g, milk 90ml, vegetable or sunflower oil 90ml, vanilla extract a little.
B) 6 egg whites, caster sugar 70g, salt a little (or lemon juice a few drops or a little of cream of tar tar).
Method, basic chiffon cake.
Bake at 180C @ 35mins (this can also depends on the oven type).