Cheese Chiffon Cake

Update 14/9/06: Recipe in English is now available…

 

I haven’t been posting for quite some time. I’ve done many things in my kitchen since my last post, but everything seemed so ordinary. Ordinary muffin, ordinary birthday cake, ordinary cookies. They’re good. But I wanted spectacular. It kind of sucks when the situation didn’t meet your expectation, right?

Until one day, I just had enough. I just wanted something simple, basic, comforting. I checked my pantry only to find that I didn’t have anything beside the staples: flour, eggs, sugar, milk, some cheddar cheese and cooking oil. No butter, no almond, no canned fruits, no cream cheese, no fancy things. Bummer.

Then this book came to my rescue. I borrowed it from my baking guru during my recent baking blue period. This cheese chiffon cake uses only simple ingredients in your cupboard. If you don’t have the cheese, come knock on my door. I’ll give you for free.

A few hours later, I was sipping my tea, enjoying this amazing human’s invention. A cake that everything about it is delicate. Delicate texture, delicate flavor.

One thing’s for sure: when you feel mellow, have some chiffon cake.

Chiffon Keju (click here for recipe in English)
Source: Seri Masak Femina Primarasa – Cake Istimewa Semua Yummy

Bahan:
150 g terigu protein rendah, ayak
100 g keju cheddar, parut
1/2 sdt soda kue
1 sdt baking powder
1/2 sdt garam
100 g gula kastor
100 ml minyak goreng
100 ml susu cair
5 kuning telur (dari telur @ 70 g)
7 putih telur (dari telur @ 70 g)
1/2 sdt cream of tartar (optional. I didn’t use it)

Olesan & Taburan: (I didn’t even have any butter! So this was skipped as well)
200 gr mentega/margarine
200 gr keju cheddar, parut

Cara Membuat:

1. Panaskan oven pada 180 derajat Celcius. Siapkan loyang chiffon diameter 24 cm. Jika ada, gunakan loyang chiffon berkaki. Jangan olesi bagian dalamnya dengan minyak/margarin.
2. Campur terigu dengan keju parut, soda kue, baking powder, garam, dan 2 sdm gula kastor, aduk rata. Buat lubang di tengah campura tepung, tuangi minyak goreng, susu dan kuning telur. Aduk dengan pengocok kawat hingga licin, sisihkan.
3. Kocok putih telur dengan mikser berkecepatan sedang hingga berbusa, masukkan cream of tartar dan sisa gula dalam beberapa tahapan. Kocok hingga putih telur membentuk ujung yang tumpul waktu mikser diangkat.
4. Masukkan putih telur dalam beberapa tahapan ke dalam adonan tepung, aduk perlahan hingga rata. Perciki bagian dalam loyang dengan air masak
5. Tuang adonan ke dalam loyang. Masukkan dalam oven, panggang hingga matang (lk 75 menit). Tandanya tidak ada sisa adonan yang menempel ketika ditusuk dengan lidi. Keluarkan kue dari oven, segera balikkan loyang hingga kue benar-benar dingin (lk 1 1/2 jam). Keluarkan kue dari loyang dengan bantuan spatula/pisau panjang.
6. Balikkan kue di rak kawat, balik sekali lagi ke piring saji sehingga bagian atas kue tetap di atas. Olesi seluruh permukaan kue dengan mentega/margarin, lalu taburi keju parut (I didn’t do it).

 
Note:

• Kehalusan tekstur chiffon cake ditentukan antara lain oleh pengadukan yang sempurna. Aduk balik putih telur dan adonan tepung hingga rata dan homogen. Jika masih ada putih telur yang tidak tercampur dengan baik, akan menimbulkan lubang besar pada chiffon cake, menjadikan tekstur kurang halus.
• Setelah adonan dituang ke loyang, banting/hentakkan perlahan loyang ke atas meja untuk mengeluarkan udara berlebihan dalam adonan.
• Don’t expect strong cheese flavor. Like I told earlier, chiffon is about being all delicate.
• Jangan buka oven sebelum waktu pemanggangan selesai. Jika betul-betul perlu (untuk mengecek kematangan), oven boleh dibuka sedikit setelah paling tidak 3/4 waktu pemanggangan.
• Lepaskan kue dari loyang menggunakan pisau tipis panjang. Jalankan pisau di sekeliling loyang dengan gerakan lurus. Jangan membuat gerakan ke atas dan ke bawah, pinggiran kue akan berantakan.

Happy mellow baking.

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English Version
Cheese Chiffon Cake
Source: Seri Masak Femina Primarasa – Cake Istimewa Semua Yummy

Ingredients:
150 g cake flour, sifted
100 g grated cheddar cheese
1/2 tsp baking soda
1 tsp baking powder
1/2 tsp salt
100 g caster sugar
100 ml oil
100 ml milk
5 egg yolks (about 100 g)
7 egg whites (about 210 g)
1/2 tsp cream of tartar (optional. I didn’t use it)

Garnish: (I didn’t even have any butter! So this was skipped as well)
200 gr butter/margarine
200 gr grated cheddar cheese

Instruction:

1. Preheat oven at 180 Celcius degree. Prepare a 24 cm chiffon pan. Do not grease the pan.
2. Mix flour with grated cheddar cheese, baking soda, baking powder, salt and 2 Tbsp castor sugar, mix well. Make a whole in the middle of flour mix, pour in oil, milk and egg yolks. Blend with baloon whisk until smooth, set aside.
3. Beat egg whites with electric mixer at medium speen until frothy, gradually beat in cream of tartar and the remaining sugar. Continue beating until egg whites form soft peak.
4. Gradually fold egg whites into flour batter, blend well. Sprinkle the inside pan with water.
5. Pour batter into the pan. Bake for abour 75 minutes. Test with skewer.
6. Take out the pan from the oven, turn it upside down on its legs or on the neck of a bottle. Let cool in this upside down position.
7. Take the cake out of the pan using long knife or spatula.
8. Top the cake with butter and grated cheddar cheese.