Hello again! I hope everyone is in great shape. Well as for me, despite what had happened, I am okay. I can stay calm and not stress as always. Maybe the latest medication prescribed for me suits me well... so far so good. I've been taking my blood pressure trice daily and recorded them in the sheet that I had printed out so that I can 'present' my report to the doctor in my next check up, about three weeks from now.
Anyway, thank you to Melly and LOVE for trying to help me in this problem. I will try and see what I can do. If I can managed to get back the photos, I'd be very happy but if it's not doable, I won't stress myself. Though it may takes time to upload again, but I will try and do it... so please bear with me...... thank you......
Last Sunday afternoon, I just had the urge to bake a chiffon cake. And since that night, the Harimau Malaya team will be playing against the Thailand team in the AFF Suzuki Cup 2012, I've decided to transform the Rainbow Chiffon into Harimau Malaya Chiffon cake by making a few 'alterations' to the recipe. I just do hope that DG wouldn't mind! :)
'HARIMAU MALAYA' CHIFFON CAKE
Posted by MamaFaMi
Adapted from : Rainbow Chiffon
Egg yolk batter:
6 egg yolks
50 g sugar
60g corn oil
60g coconut milk
1 teaspoon vanilla essence
110 g self-raising four
Food coloring :
Few drops yellow colouring
1/2 teaspoon chocolate emulco
Egg white foam :
6 egg whites
¼ tsp Cream of tartar
1. Preheat oven to 170C.
2. To make egg yolk batter : Combine egg yolks, sugar, oil, coconut milk and vanilla essence in a mixing bowl. Fold in flour until forms batter.
3. Divide batter into 2 portions. Add in yellow colour into one portion and chocolate in another portion. Mix until well blended.
4. To make egg white foam : Beat egg whites and cream of tartar until foamy, gradually add in sugar, beat at high speed until frothy and stiff peaks.
5. Divide egg white foam into 2 portions. Gently fold into egg yolk batter separately, mix until well blended.
6. Pour each of colour batter mixture into ungreased 23cm tube pan by sequence.
7. Bake in for 40 - 50 minutes or until cooked.
8. Once baked, turn your chiffon pan upside down and leave to cool. Remove from pan, slice and serve.
Have a nice day!