My baking mood has come back...hehe! Anyway instead of baking I still have some new interest too. I've started to paint and even started my dancing lesson which I wanted to learn long long time ago! Sounds busy huh?!!...I love all of these!!
Here, a chiffon cake..a small one actually. It's for just for a tea time snack last 2days ago. Well, I did share 2 pieces with my dear friend, only 2 small pieces...LOL!!
The texture was so good, soft and fluffy just like cotton. Love it!!
1 tbsp coffee powder
1 tsp rum
30ml fresh milk
2 egg yolks
40g self-raising flour
3 egg whites
1/4 tsp cream of tartar
40g caster sugar
~ Combine coffee powder, rum and milk together.
~ Beat the egg yolks and sugar in a mixing bowl until bubble form and add in the oil and milk mixture. Mix well and leave aside.
~ Beat egg withes with cream of tartar until mixture forms a soft peak.
~ Gradually add in sugar, beating at high speed until frothy and stiff peaks form.
~ Gently fold in beaten egg whites into the egg yolk batter.
~ Blend well and pour into a 6" tube pan.
~ Bake at preheated oven at 170'C for 30 minutes.
~ Remove from oven and invert cake immediately until completely cool.
Double the portion if you want to make a bigger one.
I've used a 7" tube pan and that's why my cake looks a little short...:p
If you are a coffee and rum lover, I'm sure you'll like this.
Not very well cut while removing from the pan, I think I need a better and sharp knife for chiffon cake. The one I'm using is too blunt..:(
Hope you'll like this!