Sunday, July 5, 2009

Walnut Chiffon Cake with Cream Cheese Frosting


Today I make another chiffon cake aaagain. A Chiffon cake again. So addicited to chiffon cake, because it is so easy, just measure , whip up everything, pour into pan and bake. However, I m quite 'bored' with posting chiffon cake in here. I dress up this little CC with cream cheese frosting and crushed walnuts.

I m quite happy with the texture of this walnut cake. I like to 'tear off' the cake to see its texture than slicing it ! hahahah, eeee.... I m back to my 'witch' world ? Rip off the skin & chop the toenails. anyone remember ? ;p

This is indeed a 'fluffly' , 'cottony' Chiffon.
I change the measurement a bit.
Ingredients
110g egg whites
1t cream of tartar
40g caster sugar
50g egg yolks
36g water
36g vegetable oil
55g cake flour
5g corn flour
100g walnut (Crushed it)
50g dried fruits
Frosting (sufficient for 17cm chiffon)
100g butter
150g cream cheese
1 T lemon juice
3T powdered sugar
Cake Method:
1. Preheat oven to 160C.
2. Cream eggyolk+sugar until fluffy pale. Add in water, oil, continue beat, add in flour & corn flour. mix well, put aside.
3. Beat the eggwhites with cream of tartar until foamy. Add in Sugar bit by bit. Whip until soft peak.
4. Put in eggyolk batter into eggwhite batter, and fold in gently, until fully incorporated.
5. Pour into the ungreased chiffon tin, and bake for 35 - 40 minutes. ( I baked at 35 mins). Everyone's oven varies here.
6. Turn the cake upside down, and let cool ( at least 1 hour)
Frosting Method:
1. Let the butter & cream cheese in room temperature.
2. Put them into a bowl and use machine to beat until fluffy.
3. Add in lemon juice + sugar, and mixture again. put back to fridge to cool a bit b4 cream the cake.


7 comments:

ganache-ganache said...

Wah, very pro looking, not bad not bad :) Maybe come Oct u'll bake Ben's cake ah ??

Denise ^ ChickyEGG said...

GG : haha, photos can be deceiving o! ha haha ;p I KNOW WHY YOU CAN REMEMBER B's birthday! ;'p Dont worry, I have prepared for both 3rd & 30th October ;p 30th one from ur house, 3rd one from my house!

Anonymous said...

muffinman: do you turn the cake upside down inside the pan to cool or take the cake out? is this easier than sponge cake? my sponge cake always got swimming pool....

ganache-ganache said...

wow, now I look forward to my dear Oct !!!

zurin said...

oh yes I remmeber rip the skin n chop the toenails...I still have to use that...lolol...maybe Ill rip my own skin n chop my own toenails first ...lolol..btw the cake looks good!! ive never made a chiffon cake....scared t it will not b chiffony enough...but since u say its easy i mite try..

Denise ^ ChickyEGG said...

muffin man: oh, I overturn the cake with the tin together, until it has cool down, then I remove the tin:) sponge cake always end up like swimming pool ? ha ha, did you follow the original recipe and use the right tin size?

G: yah ni man man deng ah

Z: ha ha ha ! Cook ur chopped toe with blood tomato sauce ;p~

terri@adailyobsession said...

absolutely gorgeous cake! again, u shd be baking professionally!

ThE st0ry beHinD the ShELL

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