Tuesday, August 26, 2014

Taiwanese Spring Onion Pancake ( 葱油饼 )



Spring onion pancakes are one of the namely common and popular snacks that one can find around Taiwan night markets. Not just in taiwan, i understand that these pancakes all also very popular in China. These savoury pancakes make great snacks, they are of course obviously filled with spring or green onions, it is crispy outside and soft on the inside and a little chewy too. I have not tasted the real ones from Taiwan but to me, i would like them to be a little salty which i find it nice. One word of caution is that you may need to use a bit of oil to brush both sides of the pancakes during the cooking process to achieve that kind of crispiness, i find.






I did not put the exact amount of salt listed in the recipe, i took a pinch or two and sprinkle all over the dough . Roll them as thin as you can, reason being to cook them faster and also the results will be crispier. This recipe makes 4 small pancakes, if for any reason you cant finish them all at once, just keep in the fridge and reheat it in the oven for a few minutes.


Recipe ( with reference fr here )
makes 4 pieces
Ingredients
1 cup/ 125gm  plain flour
1/4 cup boiling water
40-50ml water ( you may not need to use all )
3/4 cup of chopped spring onions
some salt for sprinkling the dough
oil for frying

Directions
make a well in the center of the flour and pour in the boiling water and use a chopstick to stir . You will find lumps of soft dough. It is okay. Then add in the water slowly and using your hands, mix the flour with the water to form a dough. You may not need to pour in all the water. When a dough is formed, you can stop adding water. Knead the dough for around 10 mins till the dough is soft. Let it sit for 15 mins.

Lightly knead the dough again and divide the dough into 4 pieces. On a lightly dusted surface, roll each dough into round and thin.maybe around thickness about 2mm. Brush some oil onto the dough, spinkle some salt and chopped spring onions all over and roll them into up. Pull and stretch the dough and from one end, curl them up to the other end. Roll the dough flat again and as thin as possible. It's okay if bit of the dough breaks. Heat up some oil in the frying pan and on medium high heat, fry the pancake till it's lightly brown on one side. Brush some oil on the pancake top and flip over again for more crispiness. Continue flipping over the pancake till it is fully cooked. Using a spatula, press the pancake flat and fry till golden and you may also use a pair of chopsticks to scrunch the pancake towards the end of cooking. Repeat the steps for the rest of the remaining dough.
Serve immediately.


I am submitting this post to Asian Food Fest ( Taiwan ) Aug 2014 hosted by Alan of Travelling Foodies



And also linking this post to Little Thumbs Up event organised by Bake for Happy Kids and My Little Favourite DIY and hosted by Diana of Domestic Goddess Wannabe

Monday, August 25, 2014

French Galette with Cherry - Almond Topping



I have already missed a couple of rounds at The Home Bakers ( THB ), where the group is currently baking every single recipe from the book, Coffee Cakes by Lou Seibert Pappas.  Most of the recipes from this book i would say are cakes made with fruits and nuts, which make really good companion to your coffee, tea and chocolate drinks. There is also a small section from the book on yeasted breads and savoury cakes and me, being the host of the 40th recipe that we are baking, have picked to bake a yeasted bread. I do not know why the author called this a french galette when it is nothing to do with pastry or pancakes. It is somehow misleading i thought but anyway, i will stick it by this name as this is a group baking.



Instead of shaping the 'galette' into one large piece of pizza lookalike and bake in a pizza pan as in the recipe, i have divided the dough into 2 and shaped them like a flatbread and baked them in a normal baking pan. The topping is simple, just spread a little soft butter and some sprinkling of sugar on the top and scatter some dried cherries and sliced almonds all over. I have used OO flour with mid protein level at around 8-9% here, it's less chewy than ordinary bread i find but the crumbs are still soft. Topped with some sugar and together with the tart cherries and crunchy almonds, this loaf is nice to eat.  I shouldnt have used this flour entirely thats what i'm thinking now and the thing with myself is i didnt read much about this flour and try on it. Anyway, here's the full recipe from the book and to view the group baking anytime, you can click here


Recipe 
Ingredients
1 package active dry yeast ( i had used 2 tsp instant yeast)
6 tbsps warm water
3 tbsps sugar
4 tbsps /1/2 stick unsalted butter at room temperature
1 large egg
1tsp vanilla extract
1/4 tsp freshly grated or ground nutmeg ( skipped )
1/2tsp salt
12/3 cup unbleached all purpose flour ( i used 200gm OO flour )

Topping
2 tbsps unsalted butter at room temperature
3 tbsp sugar
1/3 cup dried cherries or more
1/2 cup slivered or sliced almonds

Directions
In a large bowl, sprinkle the yeast over the warm water. Add a pinch of sugar and stir until dissolved. Let stand until foamy, 10 minutes. ( i added the instant yeast to the step below )

Using a wooden spoon or a stand mixer, beat in the butter, 3 tbsp sugar, egg, vanilla, nutmeg and salt.
Gradually add enough of the flour, 1/2 cup at a time ( i added the instant yeast at this point ) to make a soft dough. Beat well. Turn out onto a floured board and knead ( or using mixer ) until smooth and elastic, about 8 to 10 minutes. Place in a buttered bowl, turn to coat and cover with plastic wrap. Let rise in a warm place until doubled in size, about one hour.

Lightly butter a 14 inch pizza pan. Punch down the dough and turn out on a floured board. Knead lightly until smooth, 1 or 2 minutes. Roll out into a 15inch round and place in the prepared pan. Form a rim around the edge of the dough.( i divided the dough into 2 pieces and roll them flat like a flatbread and place on a baking tin )

For the topping, spread the dough with 2 tbsps of butter and sprinkle with 3 tbsps sugar.Scatter the cherries and nuts evenly over the dough. Cover with a tea towel and let stand in a war, place for 20mins to rise slightly. Meanwhile, preheat the oven to 500F/260C ( i set mine at 220C) and bake for 6-7 minutes or until the crust is golden brown. Transfer from pan to a wire rack and let cool. Serve warm, cut into wedges.


Thursday, August 21, 2014

Plum Tartlets




The idea of baking these plum tartlets comes from Joyce, my baking buddy whom i know who has always enjoy making tarts. Just the thought of making tarts already made me a lazy person...haha....you know , making that crust pastry thing...but making one once in a blue moon is still very fine with me :)


I was very delighted when i read the recipe that these tartlets comes without crust. Yay! no waiting time and no messy work. The instructions given for making these tarts are almost like how we make the batter for the cake. Infact in the book , it says that these tarts will be the cakiest tart that you and me will ever eat, and it is almost a cake-like kind of texture. Oh well, i did not really get a cake like texture, i am not sure if the juices that had released during baking had affected the texture, mine turned out to be more towards tart like, but softer and also crumbly. I wasnt disappointed. ..at times food can still be nice even though it did not turn out the way we expected them to be ..but i agree with the author that it is best served warm with some ice cream. Unfortunately, i have none of it at home :)



Recipe ( from Back in the Day Bakery Cookbook , pg 133)
half of the original recipe 
made in three 4 inch ramekins / 4 inch springform loose bottom pan
Ingredients
1 cup plain flour
1/2 tsp baking powder
1/4 tsp ground cardamon ( omitted )
1/8 tsp fine sea salt
115 gm unsalted butter, room temperature
1 large egg yolk
60gm sugar
1/2 tsp vanilla extract
1/2 tsp grated lemon zest ( i did not put this )
3 plums, pitted and sliced ( pat them dry on paper towels )
1/4 cup turbinado sugar ( omitted )
confectioner's sugar for dusting
ice cream for serving ( optional )

Directions
Position a rack in the lower third of the oven and preheat oven to 350F/180C. Lightly butter the ramekins and place them on a baking sheet.

In a medium mixing bowl, whisk together the flour, baking powder, cardamon and salt, set aside.

Using a handheld mixer, cream the butter on medium high speed until pale and fluffy, about 2 minutes. Add the egg yolk, granulated sugar, vanilla and lemon zest and continue to beat until the mixture is light in colour. Reduce the speed to low and add the flour mixture in batches, mixing just until incorporated, not to overmix.

Divide the dough evenly among the ramekins. Fan plum slices in each ramekin, lightly pressing the slices into the dough with your fingers. Sprinkle the tops with turbinado sugar.

Bake for 25-30mins until the tartlets look set and the tops are bubbly and caramelised to a golden brown. ( i did not sprinkle the top with sugar, i baked till the tartlets look set ) These are best served warm, or refrigerated for up to 3 days. Serve the tarts with a light dusting of confecioner's sugar and a scoop of your favourite ice cream, if desired.



Here i am baking along these plum tartlets with Joyce and Zoe, the linky will start from today up till aug30, 2014. All are welcomed to join us!


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Saturday, August 16, 2014

Baked Seafood Curry Pasta



When i was over at Karen's blog the other day where she did a delicious looking Baked Chicken Teriyaki Pasta, she mentioned that she had gained confidence making it after attempting her Baked Japanese Curry Rice. It triggered me that i may also use some curry cubes to make a baked pasta, so here comes the inspiration from a baking friend :D



I have a box of these curry cubes which i have not used before, it doesnt come from Japan but Taiwan. It taste just like japanese curry and to me, i find it a little less sweet than Japanese curry. I didnt make a lot of sauce with this pasta but good enough to cover the entire dish. So here it is, a simple baked curry pasta.





Recipe
150gm spaghetti
6 medium sized prawns, shell and head removed
1 big squid, cut into rings
1/2 cup cauliflower florets
1 clove garlic, chopped
1/2 onion, cut into wedges
2 curry cubes
1 cup of water ( more or less according to your liking )
1.5 tsp soy sauce or to taste
1 cup of mozarella cheese
dash of ground black pepper

Directions
Prepare a bot of boiling water to cook the cauliflower first. When they are cooked, remove and set aside. Put in the pasta and cook till done and transfer to a baking dish.

In a pan, pour some oil and saute the garlic and onions . Then add in the prawns, squids and fry them for a while. Add in the curry cubes and water and bring to a boil. Add in soy sauce to taste. Pour the sauce over the pasta and sprinkle with the cheese and some black pepper on top and grill in a preheated oven at 220C till the cheese is bubbling and golden brown.


Our next Bake Along will start on the Aug21, 2014 and we will be making Plum Tartlets. Recipe can be found over at this link. All are welcomed to join !



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Thursday, August 7, 2014

Baked Spaghetti With Meat Sauce ( 焗肉酱意粉 )


My head was like kinda jammed when it came my turn to choose a theme for our bake along. At that time, i thought i just wanted to make something easy and fast for everyone who might be keen to join....and also at the same time , i also missed the Baked Pork Chop with Rice that i made something ago, early this year ..tasty but hvnt not made one since then..and so i thought maybe a baked pasta might be good. Although it is fairly common, i rarely do it. Most of the time, it is usually the unbaked ones.



I wanted to make something similar to that baked rice with pork chop so i adjusted the previous recipe a bit and used ground pork instead. Something tangy and hmm..maybe a bit of oriental taste, some tomato sauce from the can, a little bit of oyster sauce and worcheshire sauce. i had also used anchovy stock cos i had some leftover from the previous day although not really essential and can just do it with water and adjust the seasoning or maybe add a little bit of soy sauce and top the pasta over with plenty of cheese. Somehow i think the baked ones, though not as light as the non baked pasta, looks kind of luxurious in appearance to me. It is not a bad idea to serve this for brunch on a lazy weekend if you opt not to eat out, it can make a surprisingly hearty and luxurious meal.



Recipe
serves 2
150gm spaghetti
150gm ground pork
half of 1 onion, cubed
1 clove garlic, minced
handful of cherry tomatoes, halved

Sauce
3/4 cup tomato sauce ( i used the can type from Hunts )
1 tbsp oyster sauce
1/2 tbsp Worcheshire sauce
80-100ml anchovy stock
salt to taste

1 cup of shredded mozarella cheese ( or plus some cheddar cheese )

Directions
Cook the spaghetti, drain and transfer to a baking dish . Heat up some oil in a frying pan, cook the onions and garlic till sizzling and add in the ground pork. Stir and cook the meat till almost done and add in the cherry tomatoes. Pour in the sauce and let the sauce simmer for about 2 minutes, can mash the tomatoes a bit. Season with salt if necessary. Remove from heat.

Pour the sauce over the spaghetti and scatter the cheese all over. Grill on a preheated oven at 210C for about 10 minutes or till the cheese is brown.



All are welcomed to join me, Joyce and Zoe for our baked pasta theme. The linky will be opened for 10 days starting today up till aug16, 2014. Thank you!


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Tuesday, July 29, 2014

Japanese Potato Salad




Eating this reminds me of an egg sandwich , the taste quite resembles the egg fillings that we make for sandwiches and it brought some memories back to those days when i was in school selling egg sandwiches on school Canteen Day.  Those days even when i reached secondary,  i wasnt exposed to the kitchen at all and i didnt really know how to go about making egg sandwiches. Is that a hard boiled egg or fried egg that goes in ? i dont know, i was really lousy, very ignorant, not keen to know and learn too. I only know i enjoyed eating them a lot, i like the creaminess and i guess it was the mayonnaise thing. Just like this potato salad, it is creamy, it also has mashed egg that comes along with mashed potatoes and some other vegetables that give a good crunch. Some potatoes were left to small chunks to provide more texture and bites to the salad. I wouldnt say this is light salad , quite filling actually but yummy. If you like a little tanginess in the salad, i suggest you can add in a little bit of vinegar or chopped small onions to it.  At the same time, i have some wanton wrappers at home and made some wanton cups with the potato salad. The wanton skin stays crispy , i'm not sure how long will they stay crispy as this is my first time making it but after 2 hours , they were still very cripsy. Not a bad idea to serve it in wanton cups for a gathering, i guess...





Recipe ( from Just One Cookbook ) with some changes
Ingredients
2 russet potatoes
1/2 tsp salt
1 egg
1 small carrot
1 Japanese cucumber
1/2 cup corn kernels
2 ham slices ( omitted )
1/3 to 1/2 cup of japanese mayonnaise
Salt and ground black pepper

Directions
Peel the potatoes and cut them into around 1.5inch pieces, cut them all roughly about the same size so they cook at the same time. Bring a pot of water to a boil and boil the potatoes on medium heat till they are tender. Remove and drain them on a colander.

Meanwhile prepare a boiled egg. Remove the shell and mash the egg in a small bowl . Leave aside. Mash the drained potatoes in a big bowl, leaving some chunks for texture. Sprinkle salt and let it cool . Cut the carrots into half and slice thinly. Peel the cucumbers ( leave some skin on to create patterns ) and slice them them. I hv cut them into cubes. Dice the ham slices. Boil the corn kernels ( i did boiled them ) for just a minute.

Add ham and all the veggies into the mashed potato bowl. Grind some pepper and mix well. Add mayonnaise and mix well. Lastly add in the mashed egg, dont over mix it and keep the salad cool in the fridge before serving.

For wanton cups
Grease a mini muffin pan with a little oil and brush a little oil on the edges of the wanton wrapper. Place the wanton wrappers on to the mini muffin pan and press them down to line the base and sides. Bake in a preheated oven at 190C for about 7-8 minutes of till they are golden brown.





This post is linked to Little Thumbs Up ( Potatoes ) event organised by Zoe of Bake for Happy Kids and Doreen of My Little Favourite and hosted by Jasline of The Foodie Baker

Saturday, July 26, 2014

Alex Goh's Butter Rolls



As i was flipping through this book, The World of Bread by Alex Goh, i saw this rather unusual process of baking these rolls as compared to his other bread recipes. After mixing the ingredients to form a dough, it was let to rest for 15 minutes. Then from there, we make them into individual balls and put them into the freezer for another 30 minutes, after which we do the necessary shaping. Though unusual, i have no doubt about alex goh's recipes, especially his bread recipes. I believe that this book was one of his very early books , the recipes are simple and i think it is a good book especially for people who likes to start to learn making their own bread.



Shaping these rolls were not as easy as i would hv thought. Alex Goh has suggested to make them into cone shape, then flatten them before rolling them up. My first few ones were kind of horrible then got slightly better, far from perfect of course. I also tried another method for similar shapes but it was not that easy too. So if you have a better way of shaping them, just do it your own way. Though there was a bit struggle with shaping these rolls, the end result was satisfying. It was soft and light..wonderful! The recipe here has been scaled down and made around 12 rolls, if you want the full recipe, get the book :D

this is not a good sample, just want to show you so that you get an idea of the cone shape,
flatten and roll them long and roll them from the wider end. 



Recipe ( from The World of Bread by Alex Goh )
Ingredients A
300gm bread flour
1tsp instant yeast
35g sugar
1/2tsp salt
1 tsp milk powder ( omitted )

Ingredients B
1 egg, lightly beaten ( 1/2 for the dough and 1/2 for egg wash)
90ml cold milk ( increased to 120ml)
50 ml cold water


30gm butter

Method:
Mix the bread flour, yeast, sugar, salt, milk powder in a mixer bowl. Using low speed on the mixer, then add in half of the beaten egg, cold milk and cold water to form a dough. Add in the butter and beat to form a smooth dough, about 10 minutes. Let it rest for 15 minutes.

Divide the dough into 40gm pieces and shape them into balls. Put them in the freezer for 30 minutes to become firm.  Shape into cone shape, then flatten the cone shape dough. Roll them up from the wider ends.Transfer them onto the baking tray and let it prove for 50 minutes. Brush with egg wash ( remaining half egg plus a little water ) then bake at 190C for about 10-12 minutes.

I am sharing this post to My Treasured Recipe #1 - Alex Goh ( June/July 2014 ) hosted by Miss B of Everybody Eats Well in Flanders and co hosted by Charmaine of Mimi Bakery House


Also linking this post to Cook Your Books #14 hosted by Kitchen Flavours

Thursday, July 24, 2014

Chocolate Zucchini Bundt Cake




This is my first encounter with zucchini to bake a cake. I remember when i first heard of a zucchini cake, i thought it's rather strange...cos i tend to think they are like cucumbers..and so i thought cucumber in a cake? hehe...but actually do you know that there is really a cucumber cake....not many when i googled but there is. But later on after reading all the zucchini cakes that i come across, that perception slowly changed and reading mostly how good a zucchini cake is, i am now baking one. Also one common thing that i read is that they hardly can tell that there is zucchini in the cake. So i wasnt really expecting a 'zucchini-taste' cake but somehow this recipe exceeds my expectation. The cake is incredibly moist and has a wonderful rich chocolate flavour. I dont know how do the zucchini works here, they kind of like melted in... the crumbs are soft and some parts a little fudgy due to the chocolate chips in there, you wont be disappointed, just dont expect to see the zucchini in the cake. I have cut the whole cake and hardly can see one shred of it..and if you want to tell your friends that this is a vegetable cake, they might just think you are fooling them :D







I am baking this wonderful recipe with Joyce and Zoe and if you are interested to bake one, do link your post with us starting today up till aug02, 2014.

Recipe ( from Cake Keeper Cakes by Lauren Chattman )
makes in a 12 cup Bundt Pan
Ingredients
1/2 cup unsweetened Dutch Process cocoa powder,
plus more for dusting pan
1/2 cup sour cream ( i used greek yogurt )
3 large eggs
2 tsp vanila extract
310gm all purpose flour/ cake flour
2.5tsp baking powder
1.5tsp baking soda
1 tsp salt
2 tsp instant espresso powder ( i used nescafe decaf )
170gm butter, softened
1 cup castor sugar ( reduced to 110gm)
1 cup brown sugar ( reduced to 75 gm )
2 cups coarsely shredded zucchini ( squeezed excess water )
1 cup semisweet chocolate chips
1 cup sliced almonds ( did not put )

Directions
Preheat oven to 350F/177C. Grease the bundt pan and dust with unsweetened cocoa powder.

Whisk together the sour cream, eggs, vanilla in a large glass measuring cup. Sift together the flour, 1/2 cup cocoa powder, baking powder, baking soda, salt and espresso powder and whisk them in a medium bowl.
Combine the butter and sugars in a large mixing bowl and cream with an electric mixer on medium high speed until fluffy, about 3 minutes, scraping down the sides of the bowl if necessary.

With the mixer on low speed, add 1/2 of the flour mixture and beat until incorporated. Add 1/2 of the sour cream mixture. Repeat , alternating flour and sour cream mixtures and ending with flour mixture, scraping down the sides of the bowl between additions. Stir in the zucchini, chocolate chips and nuts.

Scrape the batter into the prepared pan. Bake until a toothpick inserted in the center comes out clean, about 45-50 minutes. Let cool in the pan for 10 minutes, then invert it onto a wire rack to cool completely. Slice and serve.


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Thursday, July 17, 2014

Coffee Rice Flour Chiffon Cake


As i have said earlier in my previous post that i was quite keen to make a coffee chiffon cake, and so i did one. I had also tried out using the rice flour method which Kimmy had been using for few of her chiffon recipes. This is where a small portion of rice flour is used to make up of all the flours needed in the recipe, like in this case, 30% of the total flour. If you do not wish to use rice flour, then you can use all 100gm of cake flour as per original recipe. I do not have a comparison between using rice flour vs non rice flour for the same recipe but the chiffon that i made here using some rice flour is really good. Just like what everyone wanted in a chiffon cake, soft and fluffy. I seldom drink coffee but i enjoy them in bakes, just like durian where i hardly eat them fresh but enjoy eating a durian flavoured cakes. I can smell the coffee during the mixing and yes, the cake gives a very nice coffee flavour. Thank you Kimmy!

I was also in the mood to make something to dress up the cake a little bit and i did a coffee glaze. Sorry that i do not have the exact measurement of the glaze as i was testing and adding a little more this and that along the way. I started off by 2/3 cup of icing sugar, followed by a few tablespoon of strong instant coffee and add in some milk and coffee bit by bit till the taste and consistency that i want. The consistency is pourable but thicker than the consistency of condensed milk. It is just a very thin layer of glaze that i made, so it wasnt too sweet for me, quite nice. Oh, also bcos i made the glaze, i stored the a few more remaining pieces in the fridge on the late second day and the cake still remains soft after refrigeration though not as fluffy.


The response to our bake along chiffon cake theme has been overwhelming and sorry that i have not visited all the links yet but meanwhile, if you do have a chiffon cake recipe to share, do link it up with us . Thanks very much and happy baking!





Recipe ( from Cooking Pleasure )
in a 7 inch chiffon pan ( or 8 inch for mine)
Ingredients
2 tbsp instant coffee granules
50ml warm milk
4 egg yolks
4tbsp castor sugar
4tbsp corn oil
70gm cake flour, sifted
30gm rice flour, sifted

4 egg whites
4tbsp castor sugar

Directions
Preheat oven to 170C/180C. Dissolve the coffee granules in the warm milk, set aside and let cool. Combine both the flours together. Using a hand whisk, beat the egg yolks and sugar till blended and slowly add in oil and whisk till well combined. Slowly drizzle in the coffee mixture and continue to whisk till well combined. Add in the sifted flour and mix till batter is smooth and well combined.

Whisk egg whites till foamy and gradually add in the sugar and whisk till soft medium peaks formed.( do not over beat ) Fold in 1/3 of the meringue to the egg yolk mixture till well combined and fold in the remaining meringue into the egg yolks batter. Pour batter into a 7 inch ungreased chiffon pan and bake for 35-40 minutes. Invert baked cake immediately to cool before unmoulding from pan.




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Thursday, July 10, 2014

Japanese Dark Pearl Chocolate Chiffon Cake




After seeing numerous of my blogging friends baking this chiffon cake for the past few months, i am now into action to bake one. Although chocolate chiffon is quite common, you know i have not tasted one before as far as i can remember. The most type i have eaten are orange chiffon and pandan chiffon which i think are the popular ones. I would also like to try out coffee because i have not eaten one too...which i also think it's a nice flavour.

I read from Ellena's blog that this recipe of dark pearl chocolate chiffon has long existed many years ago from Aunty Yochana.  I am not aware of this chiffon until only recently when some of you baked it and i also agree with what has been said about the cake, very chocolatey and nice. I dont know how if it's being compared to a normal chocolate chiffon or a double chocolate chiffon but i find this chiffon really nice. Hope those who have not tried it will give it a try too in the future.


i dont know why there is a thin chocolate skin surrounding the cake...look at the first picture too..perhaps this could be the dark pearls that the cake is wearing...heheheh.. 

I am baking along with Joyce and Zoe and Chiffon cakes is our Bake along theme starting today up till 19July2014. Are all welcomed to join us , please do not link sponge cakes or angel cakes ya! Bye!



Recipe ( from Baking Diary )
Ingredients
5 egg yolks ( mine about 110gm )
60gm vegetable oil
100gm full cream milk
130gm dark chocolate, break into pieces ( i used Hershey's special dark )
55gms plain flour
25gm cocoa powder
1/2 tsp baking soda
1/2 tsp baking powder

Meringue
5 egg whites ( mine abt 215gm )
80gm sugar
1/2 tsp cream of tartar

Directions
First melt chocolate over double boiler or microwave. Stir until smooth and set aside to cool.

Stir the egg yolks and oil together, then stir in the milk and the slightly warm melted chocolate. Sift in the flour and mix to a smooth batter.

In the mixer, beat egg whites and cream of tartar till foamy and add in the sugar, beat till stiff peaks. Fold  in the meringue to the egg yolks batter in 3 batches till no traces of egg whites can be seen. Pour into a 20cm chiffon pan, gently knock the pan on the table to release air bubbles. Bake in a preheated oven at 170C for about 45-50 minutes. Remove and invert cake to cool.



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