Wednesday, June 8, 2016

Two Tone Chiffon Loaf Cake

Ingredients (I used 3 large eggs)
Vanilla batter:
30g egg yolk
1tbsp veg. oil
25g milk
37g cake flour
1/4tsp baking powder
1/2tsp vanilla paste

Chocolate batter:
30g egg yolk
1tbsp veg. oil
25g chocolate milk
37g cake flour
1/4tsp baking powder
1/2tsp chocolate paste

130g egg white
60g caster sugar
1/4tsp cream of tartar

adequate Parmesan cheese powder

1. Preheat oven to 160C.
2. Lined base and side of a loaf pan (20cmx11cmx10cm) and set aside.
3. Sift flour and baking powder together, set aside.
4. With a hand whisk, whisk egg yolk, oil, milk and vanilla paste together till well mixed.
5. Add flour into egg yolk batter and whisk till smooth, set aside.
6. Repeat the same steps from no.3 to 5 for chocolate batter.
7. With a cake mixer, whisk egg whites and cream of tartar till frothy.
8. Gradually add in sugar and whisk till stiff peak form.
9. Weigh the meringue and divide into two portions.
10.Take one portion of meringue and fold into plain batter.
11.Take the balance meringue and fold into chocolate batter.
12.Pour chocolate batter into prepared loaf pan and smooth surface.
13.Pour plain batter over the chocolate batter and smooth surface.
14.Tap pan on table top to burst air bubbles in the batter.
15.Sprinkle Parmesan cheese powder on cake batter. (Sprinkle a line of cheese in middle of batter so when cake rise it will spit nicely in the center.)
16.Bake in a preheated oven for 35-40mins.
17.Remove cake from oven, lift up the greaseproof paper together with cake and cool it on wire rack.
18.Peel off greaseproof paper, slice and serve.

1 comment:

DG said...

It's beautiful and love the tearing part on the top. :)