Resep dalam Bhs Indonesia ada dibagian bawah
Merhaba From Türkiye 👋
First of all, I'd like to thank you for visiting my blog. I hope you can come back, again and again, to check up on any beyond Indonesian or Turkish food or something sweets that you might love. Your comments and emails brighten my days and make this simple blog thing worthwhile 😍💛
Hello.... summer is really at its peak this end of June. And guess what, all my favorite fruits are everywhere 😍. And our table full of fresh fruits every day. start from watermelon, melons, until strawberry 🍓. Aaaannndddd... talking about strawberry, I will share something today about it.
And to festive this summer, I made this Strawberry Chiffon Cake. You may remember my previous Strawberry chiffon cake I posted before. This recipe is slightly different from that first time. Personally, I prefer my 1st recipe to this one, but again, it up to your personal palate. You may try both recipes then compare which one better 👀.
You may love my Indonesian vintage orange mini cake with video
For you who are not familiar with chiffon cake, chiffon cake combines methods used with sponge cakes and conventional cakes. It includes baking powder and vegetable oil, but the eggs are separated and the whites are beaten before being folded into the batter, creating a rich flavor like an oil cake, but with a lighter texture that is more like a sponge cake.
The cake tin is not lined or greased, which enables the cake batter to stick to the side of the pan, giving the cake better leverage to rise, as well as support in the cooling process when the cake is turned upside down to keep air bubbles stable.
Yes, the texture and method are similar to angel food cake. Except angel food cake made only from egg whites while chiffon cake using egg yolk also which make chiffon more rich and tasty than angel food cake.
Here I also make a simple video for you to get illustrations and guide you on how to make this perfect cake for your tea/ coffee time with your family. Please do subscribe to my new youtube channel to support me and make me have more spirit to share more recipe 😘
The method used separated egg yolks. The whites whisk separately to make meringue and adding gradually at the end to the yolk batter. Make sure you use a clean, free-grease bowl to make your meringue. You can rub the bowl with lemon just before pouring the whites to make sure you will get perfect meringue.
Today I use a round aluminum springform pan. But you can use a tube pan as well like an angel food cake pan. I just purchase a new pan and want to try it to make chiffon cake.
Still, you must upside-down the cake once it's out of the oven and let it cool completely on that upside-down way. If the pan doesn't have a "leg" to hold the upside-down position during cooling, just use 3 or 4 tall glasses to hold the pan during the cooling down process.
But if you use a tube pan, use a bottle (like a soy sauce bottle) to support the pan.
Here I also make a table recipe to suit your pan size. Just suit the amount of the ingredient with the pan size you have 😊
STRAWBERRY OMBRE CHIFFON CAKE
By: Çitra's Home Diary
For 18-20 cm round/ tube pan
Ingredients:
Ingredients:
(A)
🍓 215 gr fresh strawberry, chopped
🍓 215 gr fresh strawberry, chopped
🍓 6 egg yolks
🍓 60 gr caster sugar
🍓 60 gr cooking oil ( I use corn oil)
🍓 60 gr caster sugar
🍓 60 gr cooking oil ( I use corn oil)
🍓 1 tsp strawberry extract (or vanilla)
🍓 120 gr AP flour
🍓 1 tsp baking powder
🍓 ½ tsp salt
🍓 ½ tsp salt
(B)
🍓 6 egg whites
🍓 1 tsp cream of tartar (or 2 tsp lemon juice)
🍓 60 gr caster sugar
🍓 1 tsp cream of tartar (or 2 tsp lemon juice)
🍓 60 gr caster sugar
(C)
🍓 Some red food color
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How to make:
1) Preheat oven at 160 ℃, prepare tube chiffon/angel food cake pan, or just round springform aluminum pan. UNGREASE.
2) In a blender jar puree strawberry, sugar (from A ingredient), and oil until very smooth. Pour it into a bowl, whisk in egg yolks, and vanilla/ strawberry extract, whish to well combine. Then sift in AP flour and baking powder. Whisk again to well combine. Set aside.
3) Ingredients (B), meringue. In a separate big clean bowl, beat egg white and salt (or cream of tartar/ lemon juice) until foamy. Gradually beat in caster sugar in 3 batches, continue beating until stiff peak.
Fold meringue to yolks batter in three batches, make sure to well combine in each addition. Here what I usually do; I use a wire whisk to fold meringue from 1st and 2nd addition then change to rubber spatula after 3rd addition.4) Divide batter into 3 equally parts (in the video I divided it into 4 but 2 parts seem to have almost same color, so 3 would be okay). Into each part add red food coloring and try to make an ombre shade.
1st part (lightest) I use only 2 drops of red color.
2nd part (middle) I use about 6 drops and last I use more than 10 drops to get deeper red. It depends on the food coloring you use, just keep an eye on your batter.
Add red food coloring and fold nicely, DO NOT deflate the batter.
5) Pour batter into prepared pan, You can start from the lighter or the darkest color first. Bang a few times to counter to remove air bubbles.
Bake in preheated oven 160~170°C for about 35~50 minutes or until a skewer inserted comes out clean.
Bake in preheated oven 160~170°C for about 35~50 minutes or until a skewer inserted comes out clean.
Note: Adjust baking temperature according to your own oven condition.
Baking time needs to be adjusted as well depend on the pan you use, a bigger pan needs a longer time. Just check the cake by inserting a skewer into the cake.
İf you are using a small pan, you may need a shorter baking time.
İf you are using a small pan, you may need a shorter baking time.
5) Remove from the oven and immediately invert the pan upside down to cool the cake. You may use a bottle or a small long jar to prop your pan during cooling time.
Unmould the cake after it completely cools down.
How to unmold the cake, run a thin knife or spatula around the edges, pressing against the sides of the pan. Invert the cake to free it from the sides of the pan, tapping the base to help release. Then run the knife or spatula around the base to release the funnel.
Serve as it is or dust with icing sugar.
This cake really can keep at room temperature for up to 2 days and longer in the fridge. You can wrap it with plastic wrap and keep it in the freezer for up to 2 weeks.
Enjoy and happy baking 🍓💕
If you making this recipe, please let me know.
Use hashtag #citrashomediary_recipe and tag me 😊 Send me some 💚
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🍓 🍓 🍓 🍓 🍓 🍓 🍓 🍓 🍓 🍓 🍓 🍓 🍓 🍓 🍓 🍓 🍓 🍓 🍓 🍓 🍓 🍓 🍓 🍓 🍓 🍓
BAHASA INDONESIA
بِسْمِ اللَّهِ الرَّحْمَنِ الرَّحِيم
السَّلاَمُ عَلَيْكُمْ وَرَحْمَةُ اللهِ وَبَرَكَاتُهُ
Merhaba dari Türki semuanya 👋
Terima kasih udah mampir kemari ya. Boleh kok tinggalkan kesan dan pesan di kolom komen dibawah... Saya akan sangat-sangat berterima kasih dan makin semangat update-update 💟
Di meja makan hampir tiap hari selalu saya sajikan semua jenis buah-buahan itu karena memang sedang sangat murah dan melimpah banget di pasar. Jadi buat saya dibikin diet tipis-tipis lah... makan buah-buahan sepanjang hari sampai kenyang 😂
Naaahh... karena lagi banyak strawberry 🍓, kepikiran bikin camilan yang pake strawberry juga. Selain dibikin es lolipop strawberry atau selai strawberry, saya pengen bikin camilan yummy buat teman ngopi kita sore hari. Akhirnya bikinlah Strawberry Chiffon Cake ini! 😋
Buat kamu pembaca rutin blog saya ini, pasti ingat donk Strawberry chiffon cake saya sebelumnya..... Waktu itu saya coba bikin motif ombre... tapi.... gagalll... hahaha 😂. Warna ombrenya gak keluar seperti yang saya pingini. Tappiiiii masalah rasa.... gak usah ditanya deh... enak, empuss, yummy dengan wangi dan rasa strawberry yang enak banget. Cobain deh 😊
Hari ini pengen coba bikin strawberry chiffon cake lagi dengan motif ombre... Dan akhirnya.... yaaa lumayanlah buat penghibur hati. Resepnya yang hari ini beda dengan yang sebelumnya itu ya. Tapi kalau mau coba dua-duanya boleh aja kok 😊
Oh iya, dibawah ini juga saya bikinkan chart jumlah bahan utama sesuai dengan ukuran loyang yang dipakai ya. Jadi memudahkan kamu untuk bikin chiffon cake dengan berbagai ukuran pan.
STRAWBERRY OMBRE CHIFFON CAKE
Oleh: Çitra's Home Diary
Untuk loyang 18-20 cm
Bahan:
Bahan:
(A)
🍓 215 gr buah strawberry segar, potong kasar
6) Keluarkan dari oven lalu balikkan loyang sampai benar-benar dingin.
Jangan lupa follow Instagram saya ya; @citra_homediary
🍓 215 gr buah strawberry segar, potong kasar
🍓 6 kuning telur
🍓 60 gr gula kastor
🍓 60 gr minyak sayur (saya pakai minyak jagung)
🍓 60 gr gula kastor
🍓 60 gr minyak sayur (saya pakai minyak jagung)
🍓 1 sdt extract srawberry atau vanilli
🍓 120 gr terigu serbaguna
🍓 1 sdt baking powder
🍓 ½ sdt garam
🍓 ½ sdt garam
(B)
🍓 6 putih telur
🍓 1 sdt cream of tartar (atau 2 sdt lemon juice)
🍓 60 gr gula kastor
🍓 1 sdt cream of tartar (atau 2 sdt lemon juice)
🍓 60 gr gula kastor
(C)
🍓 pewarna merah food grade
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Cara membuat:
1) Panaskan oven suhu 160 ℃, Siapkan loyang chiffon tanpa dioles apapun. Hari ini saya pakai loyang bulat aluminium 20 cm.
2) Bahan (A). Blender halus strawberry, gula dan minyak sayur sampai halus. Masukkan dalam mangkok lalu masukkan kuning telur. Aduk menggunakan wire whisk sampai tercampur rata. Masukkan juga vanili/ strawberry extract, aduk rata. Lalu masukkan campuran terigu dan baking powder sambil diayak. Aduk lagi hingga tercampur rata. Sisihkan.
3) Bahan (B), meringue. Dalam mangkok besar yang bersih, kocok putih telur bersama garam ( atau cream of tartar/ lemon juice) hingga berbusa banyak. Masukkan gula kastor secara bertahap sambil tetap dikocok kecepatan sedang tinggi. Kocok terus hingga hard peak. Jika mangkok dibalik, meringue nggak bakal tumpah.
Campurkan meringue (putih telur kocok) ke adonan kuning telur dlam 3 tahapan. Aduk balik tiap kali penambahan hingga tercampur rata.
4) Bagi adonan menjadi 3 bagian atau 4 sama rata. Lalu tambahkan pewarna warna merah ke dalam tiap bagian dimulai yang paling pucat dulu hingga ke yang paling pekat hingga menghasilkan warna ombre yang diinginkan. Misalnya disini saya pakai 2 tetes untuk yang paling pucat, 6-7 tetes untuk yang menengah dan lebih dari 10 tetes untuk yang paling pekat. Sesuaikan dengan merk dan jenis pewarna yang dipakai saja, yang penting warna ombrenya sebelum dipanggang cenderung akan lebih pucat setelah dipanggang.
5) Tuang adonan ke loyang chiffon, bisa dimulai dari yang paling pucat atau yang paling pekat. Hentakkan loyang hati-hati ke meja kerja untuk mengeluarkan gelmebung udara dalam adonan. Panggang dalam preheated oven 160~170°C kurang lebih 35~50 menit atau sampai tes tususk bersih.
Note: Sesuaikan suhu dan waktu memanggang dengan kondisi oven masing-masing. Juga ukuran loyang chiffon yang dipakai, makin besar loyang yang dipakai waktu panggangnya juga relatif lebih lama, demikian sebaliknya.
6) Keluarkan dari oven lalu balikkan loyang sampai benar-benar dingin.
Cara mengeluarkan chiffon cake dari loyang, gunakan pisau tipis, lalu seset bagian luar cake disela-sela cetakan, terus sampai mengelilingi seluruh bulatan loyang. Lepaskan cake dari loyang luarnya. Lalu seset bagian dalam (dibagian tube nya), seset naik turun hingga seluruh lingkaran tube. Jika menggunakan loyang tanpa tube, langsung saja seset bagian bawah loyang cake.
Kemudian lakukan hal yang sama ke bagian bawah loyangnya.
Chiffon cake ini bisa disimpan dalam wadah tertutup di suhu ruang bisa tahap 2 hari. Dan bisa lebih lama lagi jika disimpan dalam lemari es.
Selamat mencoba, semoga bermanfaat. Happy baking 🍓💕
If you making this recipe, please let me know.
Use hashtag #citrashomediary_recipe and tag me 😊 Send me some 💚
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My other yummy post:
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| BOLU KERING JERUK (dengan video) / Indonesian vintage orange mini cake with video |
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| Bakery style Sausage Roll Bread / Resep Roti Sosis a la bakeri |
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| LEMON POPPY SEED YOGURT CAKE WITH VIDEO |
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| Strawberry and Nectarine Crumble Bar |
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