http://kitchentigress.blogspot.com/2009_07_01_archive.html
http://kitchentigress.blogspot.com/2009/08/chai-poh-preserved-radish-omelette.html#more
Tuesday, 31 January 2012
Cream Scones - by KT
BY
http://kitchentigress.blogspot.com/2009/09/cream-scones-dream-scones.html
CREAM SCONESSource: Cook's Illustrated
(For 8 persons)
Ingredient A
280 g multi-purpose flour (2 cups)
1 tbsp baking powder
3 tbsp sugar
½ teaspoon salt
Ingredient B
70 g unsalted butter
½ cup currants
1 cup thickened cream
Additional sugar for sprinkling on scones
Oven Temp - set at 220*C
Mix A - flour,baking powder, sugar, salt
Rub in butter or mix it in
Add currants
Add cream ; knead till dough (do not overknead)
Place dough on baking paper, pat into circle - 3/4 inch thick
cut into 8 pieces
Place 2 inches apart
Bake at 220*C - for 15 minutes
Cool on wire rack
http://kitchentigress.blogspot.com/2009/09/cream-scones-dream-scones.html
CREAM SCONESSource: Cook's Illustrated
(For 8 persons)
Ingredient A
280 g multi-purpose flour (2 cups)
1 tbsp baking powder
3 tbsp sugar
½ teaspoon salt
Ingredient B
70 g unsalted butter
½ cup currants
1 cup thickened cream
Additional sugar for sprinkling on scones
Oven Temp - set at 220*C
Mix A - flour,baking powder, sugar, salt
Rub in butter or mix it in
Add currants
Add cream ; knead till dough (do not overknead)
Place dough on baking paper, pat into circle - 3/4 inch thick
cut into 8 pieces
Place 2 inches apart
Bake at 220*C - for 15 minutes
Cool on wire rack
10min Kaya - By KT
By:
http://kitchentigress.blogspot.com/2011/10/kaya.html
10-MINUTE KAYA (COCONUT JAM)
6 tbsp sugar (90 g)
200 ml undiluted fresh coconut milk
4 pandan leaves
To make kaya,
cook 3 tbsp sugar in a pot over medium-high heat till light brown, swirling slowly.
Reduce heat to low. Keep swirling till sugar is medium-brown.
Add coconut milk (beware of steam), remaining 3 tbsp sugar and pandan leaves. Increase heat to high. Stir till sugar is melted and coconut milk is just starting to simmer gently. Turn off heat.
In a bowl, beat egg yolks and, at the same time, slowly pour coconut milk and sugar mixture into the bowl.
Return combined mixture back in the pot. Over medium heat, cook till slightly thickened. Reduce heat to low. Continue stirring till thick enough to coat back (or front) of spoon thickly. Taste (ideally with a piece of bread) and add more sugar if necessary. Transfer to a bowl/jar. Discard pandan leaves. Leave till completely cool. Cover and refrigerate. May be stored for up to 1 week. Bring to room temperature before serving if you want a softer, squidgy consistency
http://kitchentigress.blogspot.com/2011/10/kaya.html
10-MINUTE KAYA (COCONUT JAM)
(Makes 1 cup)
6 tbsp sugar (90 g)
200 ml undiluted fresh coconut milk
4 pandan leaves
bottom half only, wash and cut 5 cm long
4 yolks, make sure there's no egg white at allTo make kaya,
cook 3 tbsp sugar in a pot over medium-high heat till light brown, swirling slowly.
Reduce heat to low. Keep swirling till sugar is medium-brown.
Add coconut milk (beware of steam), remaining 3 tbsp sugar and pandan leaves. Increase heat to high. Stir till sugar is melted and coconut milk is just starting to simmer gently. Turn off heat.
In a bowl, beat egg yolks and, at the same time, slowly pour coconut milk and sugar mixture into the bowl.
Return combined mixture back in the pot. Over medium heat, cook till slightly thickened. Reduce heat to low. Continue stirring till thick enough to coat back (or front) of spoon thickly. Taste (ideally with a piece of bread) and add more sugar if necessary. Transfer to a bowl/jar. Discard pandan leaves. Leave till completely cool. Cover and refrigerate. May be stored for up to 1 week. Bring to room temperature before serving if you want a softer, squidgy consistency
Monday, 30 January 2012
chiffon cake - to bake
Recipe from kitchen tigress blogspot
PANDAN CHIFFON CAKE
70 g fresh coconut milk
180 g egg white
½ tsp cream of tartar
50 g sugar
60 g egg yolk
50 g sugar
60 g vegetable oil
¼ tsp salt
100 g cake flour
1 tsp baking powder
Ingredients:Ingredients A:
180g egg whites (about 4 large egg white)
50g castor sugar
½ teaspoon cream of tartar
Ingredients B:
60g egg yolks (4 large egg yolk)
50g castor sugar
1/4 teaspoon salt
Ingredients C:
60g vegetable oil like corn oil
70g coconut milk
1 tablespoons pandan juice
Ingredients D:
100g self raising flour
¼ tsp cream of tartar
Method1. Preheat oven to 170*C,
2. Sift Ingredients D, two to three times, set aside
3. In a separate bowl, using the electric beater, whisk egg yolks with sugar and salt till pale in colour.
4. Add in oil, coconut milk, pandan juice and continue to whisk till fluffy.
5. Add in flour in two or 3 batches. and whisk at speed 2.
4. Start whisking the whites at speed 4.
5. After one min, it should be foamy.
6. Add cream of tartar and whisk at speed 8
Once the whites are glossy, add sugar
beat till stiff peaks
{PUsing an electric beater, fitted with a balloon whisk attachment, beat egg whites until foamy,
adding in 1/3 sugar
smaller bubble - add the next 1/3 sugar
see circular line - pout in the last 1/3 sugar
few rounds then add cream of tartar gradually.
Whisk over high speed until whites are stiff.}
6. Add one third of whites to batter
7. Mix to a light foam
Add the rest of whites - fold gently.
Few sharp bangs to release air bubbles
Pour into baking tin
Do not rotate tin
7. Pour batter into a 8" tube pan (do not grease the pan).
8. Bake in pre-heated oven for 45 to 50mins or until the cake surface turns golden brown, and a skewer inserted into the centre comes out clean.
9. Remove from the oven and invert the pan immediately. Let cool completely before unmoulding.
10. To remove the cake from the pan, run a thin-bladed knife around the inside of the pan and the center core. Release the cake and run the knife along the base of the pan to remove the cake.
PANDAN CHIFFON CAKE
Source: Adapted from Kiamnianwong's recipe
(Recipe for 1 cake 21 cm [8 inches] wide)
(Recipe for 1 cake 21 cm [8 inches] wide)
70 g fresh coconut milk
180 g egg white
½ tsp cream of tartar
50 g sugar
60 g egg yolk
50 g sugar
60 g vegetable oil
¼ tsp salt
100 g cake flour
1 tsp baking powder
Ingredients:Ingredients A:
180g egg whites (about 4 large egg white)
50g castor sugar
½ teaspoon cream of tartar
Ingredients B:
60g egg yolks (4 large egg yolk)
50g castor sugar
1/4 teaspoon salt
Ingredients C:
60g vegetable oil like corn oil
70g coconut milk
1 tablespoons pandan juice
Ingredients D:
100g self raising flour
¼ tsp cream of tartar
Method1. Preheat oven to 170*C,
2. Sift Ingredients D, two to three times, set aside
3. In a separate bowl, using the electric beater, whisk egg yolks with sugar and salt till pale in colour.
4. Add in oil, coconut milk, pandan juice and continue to whisk till fluffy.
5. Add in flour in two or 3 batches. and whisk at speed 2.
4. Start whisking the whites at speed 4.
5. After one min, it should be foamy.
6. Add cream of tartar and whisk at speed 8
Once the whites are glossy, add sugar
beat till stiff peaks
{PUsing an electric beater, fitted with a balloon whisk attachment, beat egg whites until foamy,
adding in 1/3 sugar
smaller bubble - add the next 1/3 sugar
see circular line - pout in the last 1/3 sugar
few rounds then add cream of tartar gradually.
Whisk over high speed until whites are stiff.}
6. Add one third of whites to batter
7. Mix to a light foam
Add the rest of whites - fold gently.
Few sharp bangs to release air bubbles
Pour into baking tin
Do not rotate tin
7. Pour batter into a 8" tube pan (do not grease the pan).
8. Bake in pre-heated oven for 45 to 50mins or until the cake surface turns golden brown, and a skewer inserted into the centre comes out clean.
9. Remove from the oven and invert the pan immediately. Let cool completely before unmoulding.
10. To remove the cake from the pan, run a thin-bladed knife around the inside of the pan and the center core. Release the cake and run the knife along the base of the pan to remove the cake.
Sunday, 29 January 2012
Chiffon Info
Pick of Chiffon recipes to keep
http://www.honeyandsoy.com/pandan-chiffon-cake/
This recipe from Debbie, author of numerous cookbooks, including “UNDERWRAPS” by Marshall Cavendish Cuisine and “Penang Food Guide & Cookbook” and “Nyonya Flavours” by Star Publications
REcipe for a 25cm tube pan - use 6 eggs
http://food.insing.com/recipe/Pandan-chiffon-cake-recipe/id-fe492700?nav=20500
Provides useful tips:
Ingredients:
Ingredients A:
7 large egg whites
130g castor sugar
½ teaspoon cream of tartar
Ingredients B:
7 egg yolks
100g castor sugar
1/4 teaspoon salt
Ingredients C:
6 tablespoon vegetable oil like corn oil
125 ml coconut milk
2 tablespoons pandan juice (extracted from pounding 5 large leaves of pandan)
Ingredients D:150 g self raising flour
¼ tsp cream of tartar
25 cm tube pan, do not grease the pan
Method
1. Preheat oven to 170*C, Sift Ingredients D, two to three times, set aside
2. Using an electric beater, fitted with a balloon whisk attachment, beat egg whites until foamy, adding in sugar & cream of tartar gradually. Whisk over high speed until whites are stiff.
3. In a separate bowl, using the electric beater, whisk egg yolks with sugar and salt till pale in colour.
4. Add in oil, coconut milk, pandan juice and continue to whisk till fluffy.
5. Fold in sifted flour gently
6. Fold the stiffly beaten egg whites into the egg yolk batter in 3 separate additions, each time folding gently with a large spatula/ wire whisk until just blended.
7. Pour batter into a 25cm tube pan (do not grease the pan).
8. Bake in pre-heated oven for 45 to 50mins or until the cake surface turns golden brown, and a skewer inserted into the centre comes out clean.
9. Remove from the oven and invert the pan immediately. Let cool completely before unmoulding.
10. To remove the cake from the pan, run a thin-bladed knife around the inside of the pan and the center core. Release the cake and run the knife along the base of the pan to remove the cake.
Tips to making the perfect chiffon cake
1. Make sure the whisk and the mixing bowls which are used to beat the egg whites are free of grease. You may rinse the bowls and whisk in hot water, just to make sure they are clean.
2. Be careful when separating the eggs. Even the tiniest bit of fat or egg yolk will wreck the meringue, as fat interferes with the formation of a good foam
3. Avoid letting your fingers touch the areas that will come in contact with the egg whites. That way, you'll avoid leaving oils from your hands on the utensils you just washed.
4. Do not add sugar before whipping the egg whites. Adding sugar at the beginning can double the time it takes to whip the egg whites. Add the sugar when the whites have become foamy & fluffy.
5. Once you start whisking egg whites, continue until it has reached the right consistency. Do not stop midway.
6. When folding in the egg yolk mixture, make sure a large wire whisk is used and do not over mix as this deflates the beaten mixture causing the cake to become dense.
7. The oven must be pre-heated to the right temperature and the oven rack must be positioned at in the middle of the oven. Bake in the convention mode – heat source is from the top and bottom. It’s preferable not to use the fan forced mode as it tends to dry the cake a little.
Another Guide:
http://ieatishootipost.sg/2009/11/sembawang-confectionary-taste-of-80s.html
the ingredients must be light so that it can raise too... use cake flour & castor sugar.
the egg white must be clear of impurities.
beat/ whish the egg yolk mixture ingredients 1st..
then do the egg white..
Step 1 -> beat/whish the egg white until foamy with medium speed.
Step 2 -> then add in cream of tartar + castor sugar.
Step 3 -> beat / whisk them with high speed until it is very stiff.
Step 4 -> then fold 1/3 of the egg white mixture (mentioned in Step3) into egg yolk mixture.
Step 5 -> then pour the remaining egg yolk mixture into remaining egg white & fold properly.
*** Please note that folding is very important. If not it will not raise properly as the ingredients are heavy & when it is baked... it like a KUEH with different layer.
After baking, turn the tube pan upside downto cool. After it is cooled then remove the cake from the tube pan.
*** Preheat the oven @ 180 degree (top bottom heat). Bake time depends on your oven. Mine conventional oven took me about 1hr 30mins.
*** To test if the cake is ready, just pressed the surface of the cake, if it bounced back means it is ready
-------------
from anotherblogger:
Yes, I agree with ShadowGhost that the ingredients should be as light as possible and folding is the most important.
As meringue collapse easily, one has to be real gentle and try to minimize folding while mixing well. If not, mixture will liquidfy and will not rise properly.
Meringue is the rising agent and also plays a big part in the texture. And impurities like a small amount of yolk can affect it from not whipped up sufficiently.
The way i learnt about chiffon is slightly different from ShadowGhost:
1) Mix all liquid ingredients including zest if used. Add liquid mixture to all dry ingredients (remember to sift them!). Set aside and prepare the meringue.
2) Whisk egg white until foamy with medium speed. It is best to use room-temperature whites, as the protein in the whites expand better when warm. Therefore, whip up faster and provide more volume. Older egg whites whip more easily to a higher volume too (use them if its for baking).
3) Add granulated sugar (castor sugar) into at least 3 different parts. Meaning the total amount of sugar added in by 3 stage. Allow most of the sugar to be mixed well before adding the next part in.
It allows more air incorporated and whips to the consistency need faster.
Cream of tartar is to be added with the first part of sugar if used.
4) Pay attention while whipping as egg whites can go from stiff to dry and over beat in as quick as less than a minute.
Stop whipping at the consistency needed. Soft meringue or hard meringue. For this case, soft meringue I would say.
The fun part, invert your whisk and see the meringue stays on your whisk! If the tail droop like a wither flower - soft meringue. If it sticks up straight - hard meringue. Try inverting the bowl too, it should stay in the bowl =p
5) Mix 1/3 of the egg whites into the batter to lighten it and fold in the remaining egg whites.
6) Pour batter into un-greased tube pan and bake at 180 degree. Bake until a toothpick comes out clean. Different oven works differently, so baking time approximately 1 hour and above. OH! and also depends on how big it is haha... For mine took about 1 hour 45mins... To check if the chiffon is ready, ShadowGhost's method is good too =)
7) 1 good trick: Immediately invert the pan over the neck of a wine bottle and allow to cool completely before removing from the pan ;) (not recommended for big ones!)
* Note: Cream of tartar is best known for aiding to stabilize and giving more volume to whipped whites. However, for me, i do not use it, as sugar stabilizes as well =) so if you dont have cream of tartar or other acid, you can always omit it!
http://www.honeyandsoy.com/pandan-chiffon-cake/
This recipe from Debbie, author of numerous cookbooks, including “UNDERWRAPS” by Marshall Cavendish Cuisine and “Penang Food Guide & Cookbook” and “Nyonya Flavours” by Star Publications
REcipe for a 25cm tube pan - use 6 eggs
http://food.insing.com/recipe/Pandan-chiffon-cake-recipe/id-fe492700?nav=20500
Provides useful tips:
Ingredients:
Ingredients A:
7 large egg whites
130g castor sugar
½ teaspoon cream of tartar
Ingredients B:
7 egg yolks
100g castor sugar
1/4 teaspoon salt
Ingredients C:
6 tablespoon vegetable oil like corn oil
125 ml coconut milk
2 tablespoons pandan juice (extracted from pounding 5 large leaves of pandan)
Ingredients D:150 g self raising flour
¼ tsp cream of tartar
25 cm tube pan, do not grease the pan
Method
1. Preheat oven to 170*C, Sift Ingredients D, two to three times, set aside
2. Using an electric beater, fitted with a balloon whisk attachment, beat egg whites until foamy, adding in sugar & cream of tartar gradually. Whisk over high speed until whites are stiff.
3. In a separate bowl, using the electric beater, whisk egg yolks with sugar and salt till pale in colour.
4. Add in oil, coconut milk, pandan juice and continue to whisk till fluffy.
5. Fold in sifted flour gently
6. Fold the stiffly beaten egg whites into the egg yolk batter in 3 separate additions, each time folding gently with a large spatula/ wire whisk until just blended.
7. Pour batter into a 25cm tube pan (do not grease the pan).
8. Bake in pre-heated oven for 45 to 50mins or until the cake surface turns golden brown, and a skewer inserted into the centre comes out clean.
9. Remove from the oven and invert the pan immediately. Let cool completely before unmoulding.
10. To remove the cake from the pan, run a thin-bladed knife around the inside of the pan and the center core. Release the cake and run the knife along the base of the pan to remove the cake.
Tips to making the perfect chiffon cake
1. Make sure the whisk and the mixing bowls which are used to beat the egg whites are free of grease. You may rinse the bowls and whisk in hot water, just to make sure they are clean.
2. Be careful when separating the eggs. Even the tiniest bit of fat or egg yolk will wreck the meringue, as fat interferes with the formation of a good foam
3. Avoid letting your fingers touch the areas that will come in contact with the egg whites. That way, you'll avoid leaving oils from your hands on the utensils you just washed.
4. Do not add sugar before whipping the egg whites. Adding sugar at the beginning can double the time it takes to whip the egg whites. Add the sugar when the whites have become foamy & fluffy.
5. Once you start whisking egg whites, continue until it has reached the right consistency. Do not stop midway.
6. When folding in the egg yolk mixture, make sure a large wire whisk is used and do not over mix as this deflates the beaten mixture causing the cake to become dense.
7. The oven must be pre-heated to the right temperature and the oven rack must be positioned at in the middle of the oven. Bake in the convention mode – heat source is from the top and bottom. It’s preferable not to use the fan forced mode as it tends to dry the cake a little.
Another Guide:
http://ieatishootipost.sg/2009/11/sembawang-confectionary-taste-of-80s.html
the ingredients must be light so that it can raise too... use cake flour & castor sugar.
the egg white must be clear of impurities.
beat/ whish the egg yolk mixture ingredients 1st..
then do the egg white..
Step 1 -> beat/whish the egg white until foamy with medium speed.
Step 2 -> then add in cream of tartar + castor sugar.
Step 3 -> beat / whisk them with high speed until it is very stiff.
Step 4 -> then fold 1/3 of the egg white mixture (mentioned in Step3) into egg yolk mixture.
Step 5 -> then pour the remaining egg yolk mixture into remaining egg white & fold properly.
*** Please note that folding is very important. If not it will not raise properly as the ingredients are heavy & when it is baked... it like a KUEH with different layer.
After baking, turn the tube pan upside downto cool. After it is cooled then remove the cake from the tube pan.
*** Preheat the oven @ 180 degree (top bottom heat). Bake time depends on your oven. Mine conventional oven took me about 1hr 30mins.
*** To test if the cake is ready, just pressed the surface of the cake, if it bounced back means it is ready
-------------
from anotherblogger:
Yes, I agree with ShadowGhost that the ingredients should be as light as possible and folding is the most important.
As meringue collapse easily, one has to be real gentle and try to minimize folding while mixing well. If not, mixture will liquidfy and will not rise properly.
Meringue is the rising agent and also plays a big part in the texture. And impurities like a small amount of yolk can affect it from not whipped up sufficiently.
The way i learnt about chiffon is slightly different from ShadowGhost:
1) Mix all liquid ingredients including zest if used. Add liquid mixture to all dry ingredients (remember to sift them!). Set aside and prepare the meringue.
2) Whisk egg white until foamy with medium speed. It is best to use room-temperature whites, as the protein in the whites expand better when warm. Therefore, whip up faster and provide more volume. Older egg whites whip more easily to a higher volume too (use them if its for baking).
3) Add granulated sugar (castor sugar) into at least 3 different parts. Meaning the total amount of sugar added in by 3 stage. Allow most of the sugar to be mixed well before adding the next part in.
It allows more air incorporated and whips to the consistency need faster.
Cream of tartar is to be added with the first part of sugar if used.
4) Pay attention while whipping as egg whites can go from stiff to dry and over beat in as quick as less than a minute.
Stop whipping at the consistency needed. Soft meringue or hard meringue. For this case, soft meringue I would say.
The fun part, invert your whisk and see the meringue stays on your whisk! If the tail droop like a wither flower - soft meringue. If it sticks up straight - hard meringue. Try inverting the bowl too, it should stay in the bowl =p
5) Mix 1/3 of the egg whites into the batter to lighten it and fold in the remaining egg whites.
6) Pour batter into un-greased tube pan and bake at 180 degree. Bake until a toothpick comes out clean. Different oven works differently, so baking time approximately 1 hour and above. OH! and also depends on how big it is haha... For mine took about 1 hour 45mins... To check if the chiffon is ready, ShadowGhost's method is good too =)
7) 1 good trick: Immediately invert the pan over the neck of a wine bottle and allow to cool completely before removing from the pan ;) (not recommended for big ones!)
* Note: Cream of tartar is best known for aiding to stabilize and giving more volume to whipped whites. However, for me, i do not use it, as sugar stabilizes as well =) so if you dont have cream of tartar or other acid, you can always omit it!
Chiffon cake
Pandan chiffon -foodtrail
Ingredients
6 egg whites
125g caster sugar
6 egg yolks
80g caster sugar, extra
½ tsp vanilla essence
165ml coconut milk
2 tbsp vegetable oil
1 ½ tsp pandan essence
120g plain flour (or 120g self raising flour and leave out the baking powder)
1 tsp baking powder
1/8 tsp salt
Method
1. Preheat oven to 160C (140C fan forced).
2. Using an electric mixer, whisk the egg whites for about 1 minute until foamy, then gradually add the caster sugar while whisking. Whisk until stiff peaks form (can take 5 minutes or more). If you turn the bowl over, the whites should not drop out. Set aside.
3. In a separate bowl and using an electric mixer, whisk the egg yolks, sugar and vanilla until pale and creamy, and tripled in size. This should take more than 5 minutes too.
4. While the eggs are whisking, in a separate small bowl, mix together the coconut milk, oil and pandan essence. Add it to the egg yolk mixture slowly while whisking at a low speed.
5. Sift the flour, baking powder and salt to the now green egg yolk mixture and fold gently to combine.
6. Add one third of the egg whites to the green mixture and fold to loosen up the batter. You do not need to be too gentle at this stage.
7. Add the remaining egg whites and fold extra gently as not to deflate the batter.
8. Pour the batter into an ungreased ring tin. Give the batter a few sharp blows by banging it on the table, which will help the air bubbles get to the top. Using a spoon, gently smooth the top of the batter.
9. Bake for 50 minutes or until set. If the top browns too quickly, put some aluminium foil over the top.
10. Once out of the oven, immediately invert the cake while still in the tin onto a wire rack and cool completely in the tin. It is best to use a sharp serrated knife to cut the cake as it will be very soft.
Some notes from author
Firstly you have to beat the egg whites to really stiff peaks, but without taking it too far.
Next you also have to beat the egg yolks and sugar long enough to produce a pale mixture.
Lastly, you have to make sure you don’t put the cake in the oven too long, or you’ll dry it out and it won’t have the lovely light, moist texture. It is essential to use an ungreased ring tin, often called a sponge cake tin or angel cake tin.
Ingredients
6 egg whites
125g caster sugar
6 egg yolks
80g caster sugar, extra
½ tsp vanilla essence
165ml coconut milk
2 tbsp vegetable oil
1 ½ tsp pandan essence
120g plain flour (or 120g self raising flour and leave out the baking powder)
1 tsp baking powder
1/8 tsp salt
Method
1. Preheat oven to 160C (140C fan forced).
2. Using an electric mixer, whisk the egg whites for about 1 minute until foamy, then gradually add the caster sugar while whisking. Whisk until stiff peaks form (can take 5 minutes or more). If you turn the bowl over, the whites should not drop out. Set aside.
3. In a separate bowl and using an electric mixer, whisk the egg yolks, sugar and vanilla until pale and creamy, and tripled in size. This should take more than 5 minutes too.
4. While the eggs are whisking, in a separate small bowl, mix together the coconut milk, oil and pandan essence. Add it to the egg yolk mixture slowly while whisking at a low speed.
5. Sift the flour, baking powder and salt to the now green egg yolk mixture and fold gently to combine.
6. Add one third of the egg whites to the green mixture and fold to loosen up the batter. You do not need to be too gentle at this stage.
7. Add the remaining egg whites and fold extra gently as not to deflate the batter.
8. Pour the batter into an ungreased ring tin. Give the batter a few sharp blows by banging it on the table, which will help the air bubbles get to the top. Using a spoon, gently smooth the top of the batter.
9. Bake for 50 minutes or until set. If the top browns too quickly, put some aluminium foil over the top.
10. Once out of the oven, immediately invert the cake while still in the tin onto a wire rack and cool completely in the tin. It is best to use a sharp serrated knife to cut the cake as it will be very soft.
Some notes from author
Firstly you have to beat the egg whites to really stiff peaks, but without taking it too far.
Next you also have to beat the egg yolks and sugar long enough to produce a pale mixture.
Lastly, you have to make sure you don’t put the cake in the oven too long, or you’ll dry it out and it won’t have the lovely light, moist texture. It is essential to use an ungreased ring tin, often called a sponge cake tin or angel cake tin.
Saturday, 28 January 2012
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