Friday 21 November 2008

Green Tea Cheese Chiffon Cake








Y3K COOKBOOK - MY SECRET RECIPES SERIES - VOL. NO.12
(MALAYSIAN LAYERED CAKES - page 84)

Total Preparation Time: 2 hrs

Ingredient A:
10 egg yolks


Ingredient B:
100ml olive oil
100ml fresh milk

Ingredient C:
100g cream cheese (boil together till dissolved, cool mixture)

Ingredient D:
250g Hong Kong flour or superfine flour

Ingredient E:
10 egg whites
1 tsp cream of tartar
320g organic sugar

Ingredient F:
1/2 tsp green tea paste

Utensil needed:
2 piping bags

Method:

1. Beat ingredient (A) till creamy, add in ingredient (B), beat well.
2. Add in ingredient (C), beat well.
3. Fold in ingredient (D), combine well.
4. In a clean mixing bowl, beat ingredient (E) till soft peak foam. Fold into no.(3).
5. Divide no.(4) into two portions. Add ingredient (F) to one portion. Fill batter and green tea batter into two piping bags.
6. Get ready a chiffon mould, do not grease. Pipe in some uncoloured batter, alternate with green tea batter. Keep on alternating till batter are used up.
7. Preheat oven for 10 minutes at 170 degrees Celsius. Bake cake for 45 minutes or till cake is baked through. Cool baked cake by inverting chiffon mould over wire rack. Cool very well before unmoulding.

To view contents of Y3K Cookbook Vol. no.12 "MALAYSIAN LAYERED CAKES"
http://y3kcookbooks.blogspot.com/2007/09/tel-016-816-6238-e-mail-chieng88yahoo.html

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