Kek Chiffon Perisa Lemon

(Entri yang lepas... Baru hari ni update)

Assalamualaikum dan hai...

Mem'baking'lah kita di hari yang mulia ini. Mempersembahkan kek chiffon perisa lemon! Siapa nak tempah, sila angkat 👣. Siapa rajin cuba buat sendiri. 

Gebus yang amat! Sambil Me'laundry' berbakul-bakul, sambil mencekik kek chiffon. Hancus program diet pabila bercuti. Rabu wajib masuk kerja. Kalau tidak putus jarum penimbang duduk rumah lama-lama. 

Saya guna resepi dari blog ginskitchen. Semua resepi blog tersebut especially kek chiffon memang superb! TQ ginskitchen. Saya kongsi resepi di blog ni ya. Nak resipi, follow yang bawah ini. Untuk kek saya, saya gantikan oren kepada lemon. Lemon sahaja yang ada dalam peti sejuk. Outputnya: not bad.. 

Bahan-bahan:

 

8” Pan		10” Pan
6 105g 1 tsp 6 30g 80g 1/8 tsp 1 tsp 1 tsp 50g 80ml 1 Tbsp	Egg whites Caster sugar Cream of tartar Egg yolks Caster Sugar Cake flour Salt Baking powder Vanilla extract Olive oil Fresh orange juice Orange zest	7 120g 1 tsp 6 35g 100g 1/8 tsp 1 tsp 1 tsp 58g 95ml 1 – 1.5 Tbsp

Directions (for an 8” tube pan):

1. Preheat oven to 340 °F.
2. Separate egg whites and egg yolks.
3. Mix egg yolks and 30 g sugar until well combined.
4. Squeeze fresh orange juice from oranges (about 2 oranges) (picture 1).
5. Add orange juice, olive oil, vanilla extract, orange zest, salt into the egg yolk mixture and mix well (pictures 2 and 3).
6. Sift in 80 g flour and baking powder into the egg yolk mixture, mix well to make sure there are no lumps (picture 4).
7. Beat the egg whites with an electric mixer until stiff peaks form.  It is best to begin at a slow speed and gradually move up to high when beating.  Add cream of tartar to stablize the egg whites.   After mixing well, add 105 g of sugar in three batches, about one-third at a time, and beat well between additions.  Continue to beat until the egg whites are stiff and glossy.  Don’t over beat it, overbeaten whites look lumpy and watery.
8. Gently fold-in half of the egg white mixture into the egg yolk mixture and repeat the same with the remaining egg whites (picture 5).
9. Pour mixture into an 8″ tube pan and bake in the preheated oven for about 40-45 minutes.  After baking the first 15 minutes, if you find the cake surface gets browning, reduce heat to 320 °F.  The cake will rise to the top after baking (picture 6).
10. Remove the cake from the oven and invert the pan immediately.  Let cake cool completely.

Sekian, xoxo.