(Chiffon Plague) CHEESY CHIFFON CAKE

Wabah... wedeew.. Chiffon dimandang-mandang..

Kemaren dikomporin lagi sama Mindoel buat bikin Apple Chiffon Cake punyanya Kitchen Corner. Tapi setelah ngubek-ubek koleksi Chiffon-nya, kok kepingin nyoba yang Cheesy Chiffon Cake. Keju gitu lo..

Daaan.. jadilah ini Chiffon ke 7 yang gue buat di bulan Maret. *geleng-geleng pinggang.. olahraga buang lemak. 

Gak nyesel.. Enak.. Dan yang paling gue demen. Resepnya gak pake bahan kimia sama sekali. Penggunaan CoT atau Cream of Tar Tar diganti dengan Corn Flour alias Tepung Maizena. Hasil akhir cake nya membal, stabil, tapi tetep empuk.

Sayang banget kemaren si Chiffon kudu gue angkat 5 menit lebih cepat dari waktu pemanggangan karena harus pergi. Akibatnya permukaannya masih basah dan sedikit melesak kedalam setelah dingin.Tapi gak ngaruh juga sih.. Soale rasanya manteb gan. Lain kali bakal dicoba dengan menggunakan Cheese Powder seperti yang dibilang di resep.

Mau coba ? Gue tambahin pasta strawberry buat kasih warna dan rasa yang seger. *emang jadi seger gitu? geer deh..

CHEESY CHIFFON CAKE

From : Kitchen Corner 

Recipe for 17cm round chiffon

Ingredients : 

The egg whites mixture:

110g egg whites

55g caster sugar

5g corn flour

The egg yolks mixture:

40g egg yolks

36g water --> I used coconut milk

36g vegetable oil or olive oil

50g plain flour

24g cheese powder (made from grated edam and parmesan cheese) --> I skipped it and subtitute with milk powder

40g cheddar cheese --> I used 50 gr

Method :

• Cut the cheddar cheese in 0.7cm cubes and leave aside. 

• For the chiffon cake, mix all the egg yolks mixture except flour. When everything well combined then gradually add in sifted flour and cheese powder. Mix everything well combine and no lumps left. The mixture would be very thick and and smooth.

•  Beat the egg whites in a clean large bowl until peak foam. Gradually add in sugar, one tablespoon at a time. Then finally add in corn flour. Make sure the corn flour mix well in the egg mixture. The egg whites mixture should be peak foam, smooth and shiny.

• Gently fold in 1/3 of the egg whites mixture into the egg yolks mixture. When everything well combine then gently fold in the 1/2 of the remaining egg whites mixture. Lastly, fold in the remaining egg whites mixture. (Note: This stage took some times and patient and practice. Make sure all the egg whites mixture well combine with the egg yolks mixture without breaking the egg whites. Little egg whites left will cause a big hole in the cake during baking. And, over mixing will cause it hardly rise during the baking.)

• Fold in the cheese cubes then pour the well mix mixture into a 17cm chiffon cake tin and bake at a 160'C preheated oven for 35-40 minutes. After baked, let the baked cake turn upside down for cooling before unmold it. 

Notes :

• Untuk resep ini, dari perhitungan gram yang tertera, kira-kira dibutuhkan 3 putih telur ukuran besar, dan 3 kuning telur (walo lebih sedikit dari takaran asli).
• Penambahan corn flur atau tepung maizena ke dalam kocokan putih telur dilakukan setelah mencapai soft peak. Kocok beberapa detik saja sampai tercampur rata. 
• Panaskan loyang chiffon 15 menit di dalam oven sebelum adonan dituangkan. Ini untuk menjaga agar adonan tidak bocor. Cara ini selalu saya pakai dan tidak perlu lagi mengalasi loyang dengan alumunium foil atau kertas roti untuk mencegah kebocoran.