Raspberry Chiffon Cake


RASPBERRY CHIFFON CAKE

Bahan/ingredients:
6 butir kuning telur. 6 pcs egg yolks
400 ml putih telur. 400 ml white egg.
170 gr gula. 170 gr granulated sugar.
130 ml raspberry juice. 130 ml raspberry juice. (PFANNER)
80 ml minyak sayur. 80 ml veggie oil.
150 gr terigu rendah protein (kunci biru). 150gr low protein flour (kunci biru brand)
20 gr susu bubuk. 20 gr milk powder.
½ sdt garam. ½ tsp salt.
10 tetes pewarna merah makanan. 10 drops food grade red coloring.
100 gr buah raspberry segar, potong kasar. 100 gr fresh raspberry, roughly cut.

Cara/methods:
1.Panaskan oven 170C. Preheat oven 170C
2. Campur dan ayak terigu, susu bubuk dan garam. Mix and shift flour,milk powder and salt.
3. Kocok kuning telur dan gula hingga lembut, turunkan kecepatan mixer dan masukkan bahan kering dan strawberry juice bergantian, masukkan minyak dan pewarna. Beat egg yolks and sugar until smooth, lower the speed of the mixer and add dry ingredients and strawberry juice alternately, add oil and coloring.
4. Kocok putih telur kecepatan tinggi hingga kaku berjejak. Sisihkan. Beat egg white with high speed until soft peak.
5. Masukkan putih telur kocok ke dalam adonan kuning telur bertahap, aduk hingga habis dgn menggunakan spatula. Masukkan potongan raspberry, aduk Add the beaten egg whites into the egg yolk mixture gradually, stir until finished using a spatula. Add raspberry and stir.
6. Tuang adonan kedalam loyang chiffon cake. Pour the mixture into the chiffon cake pan.
7. Oven selama 40-50 menit. (Hingga adonan tidak lengket dengan tes tusuk sate). Oven for 40-50 minutes. (Until the mixture doesn’t stick with the skewer test)
8. Keluarkan cake yg sdh matang, dan balikkan diatas botol hingga cake dingin. Keluarkan dr loyang dan potong untuk disajikan. Remove the cooked cake, and turn it over the bottle until the cake is cold. Take out the baking sheet and cut it to be served

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