Freshly and Lovingly Baked on : 16th Mar 2014
I did not observe Sabbath today. To be honest, I am having a hard time restraining myself from baking today. My sabbath time ends at 5.30 pm but I am roaring to go at 5 pm.
Today, Singapore saw rain for the first time in a month. We were in drought. Our ministers were teaching us how to save water to extend our resources. The land was parched! Trees are bald and the grass shedded their greens to be replaced by a robe of brown. It was not a pretty sight. The rain came with great cheer! Facebook was drowned in cheers from fellow facebookers on the rain which came this morning.
I decided to bake this chiffon cake which has been on my mind since one month ago. So here goes. The coffee smell was so intoxicating. Simply perfect.
5 egg whites
4 egg yolks
40g Canola oil
45g Low fat milk
3 Tsp Hot water
80g Granulated white sugar
90g Cake Flour
2 Tbsp Instant Coffee Powder
Dissolve the instant coffee into 3 Tsp of hot water and set aside.
Whip up the egg whites with half the quantity of sugar until stiff peaks. Put these in the fridge while you work on the yokes.
Beat yolks with the remaining sugar until pale and white. Mix the milk and oil into the yokes btter. Sift the cake flour into the batter and mix well to ensure no lumps.
Fold 2/3 of the meringe into the batter. Then pour this batter into the mixing bowl which holds the remaining meringe. Fold it carefully so as not to deflate the air whipped up earlier.
Spoon 2 ladles of the batter into the bowl which holds the coffee and mix well. Then pour this coffee batter into the main batter and fold. Do not overfold this. Just 3 folds will do.
Pour this batter into the cake mold and bake this in a preheated oven of 170 degree. Bake at 170 degree for 20 minutes before turning down the temperature to 160 degree and bake for another 10 minutes.
After that, turn the cake mold upside down and leave it to cool down completely before attempting to de pan the cake.
While its baking, am camwhoring.