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Kangyou | 25-Mar-09 | Cake, Swiss Roll | (318 Reads)

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Pumpkin Cake (11" X 11" square baking sheet)

  1. Egg Yolk 65g

  2. Olive Oil 40g

  3. Superfine Flour 100g

  4. Mashed Pumpkin 100g

  5. Water 50g +/- 

  6. Egg White 180g (I'd to freeze it about 5 minutes before beating - optional)

  7. Castor Sugar 40g (add more if u like sweet)

  8. 0.5 tsp lemon juice

Method:-

  1. Combine Ingredient 1 - 5 until well blended, leave aside. 

  2. Beat egg whites with electric beater till frothy, add in the sugar and lemon juice. Then continue to beat till stiff peaks are formed.

  3. Mix 1/3 of egg white into egg yolk batter, and then FOLD in remaining egg white foam into batter with a whisk.

  4. Pour batter into chiffon tin and bang the tin to release the bubbles.

  5. Bake in preheated FAN oven 160°C for 17 minutes or till cooked.

  6. Remove from oven and let it cool, spread with whipping cream.