Sunday, December 19, 2004
Baking cake!
A little bakery was my kitchen this day, as I baked a cake, an Orang Chiffon cake to be exact. Know, it's not as tough as I always thought it to be, be it does that a little time and effort.
Basically, the recipes is as follows:
Orange Chiffon Cake:
6 large egg, separated plus 1 additional egg white
2 1/4 cups (225 grams) sifted cake flour
1 1/2 cups (300 grams) superfine white (castor) sugar
1 tablespoon baking powder
1/2 teaspoon salt
1/2 cup (120 ml) vegetable oil or safflower oil
3/4 cup (180 ml) freshly squeezed orange juice (2 - 3 large Navel Oranges)
2 tablespoons (10 grams) orange zest
1 teaspoon pure vanilla extract
3/4 teaspoon cream of tartar
First goes the sifting of the flour, which for me involved some baking instrument which shook up and filtered the flour. According to my Mom, a sieve works as well, but it's faster using that sifting cup. After that, the flour went into the mixing bowl and on goes the mixer, and while the mixer is on low, the sunflower oil is added into the flour, together with the sugar. Then, the eggs are added, followed by the vanila essence. I was a little worried at thios point of time because the mix was forming large flour gobules, due to the lack of water, this is where the oragne juice comes in. It not only acts as the solvent(or medium to form a suspension of flour and the other ingredients... can't balme me... I'm a science student) it also imparts the orange flavour into the cake, of course, the addition of the orange zest further enhances the citrus taste.
When it's nicel mixed, switch the bowls to mix the egg white. Mix till it's fluffy and add the cream of tartar. When that mixture is able to "stand," add it to the previously prepared flour mixture and mix well, keeping in mind not to stir too quickly, least the air in the mixture escapes and it turns runny.
Then it goes in the oven! SImple eh? And I'm, rather proud of myself! =D
Gavin
pondered @ 19:32
