| how to make chiffon cake | ||
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| materials | one tablespoon of rosemary 100g of fine flour one teaspoon of baking powder five eggs 100g of granulated sugar 90cc of milk one teaspoon of Cointreau (orange liqueur) one teaspoon of Kirsch (cherry liueur) 90cc of salad oil (This picture shows not only the chiffon cake but also the pound cake with red pepper.) |
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| 1 | At first mix fine flour and baking powder. Chop rosemary into small pieces. |
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| 2 | Divide eggs into egg yolk and egg white and mix egg yolks well. | |
| 3 | Add 1/3 of granulated sugar and mix them well till it becomes whitish. | |
| 4 | Add milk, Cointreau, kirsch, salad oil and mix them. Add 1 Tbls and the rosemary and mix them. |
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| 5 | You make meringue next. Beat egg white in a bowl. |
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| 6 | When bubbles rise, dvide the granulated sugar which was left into three. And mix. Beat it well till it becomes stiff. | |
| 7 | Add 1/3 of the meringue to the other bowl and mix it. Add half of the remaining meringue and mix it well. |
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| 8 | Add remaining meringue and mix all carefully from the bottom of the bowl to keep bubbles. | |
| 9 | Pour it into a ring pan with a hole. And bake it in an oven of 180 degrees for 35-40 minutes. |
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| 10 | If it is baked, invert it immediately and completely cool it. Take off the pan when it cools down. |
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