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If you’re a keen baker, you’ll be familiar with the process of separating eggs. A lot of recipes require one but not the other, so if you’re faced with a bowl of leftover egg whites, what are you supposed to do with that? Try using them up with this cake recipe.
In Indonesian & English (the English version is below the recipe written in Indonesian)
Bahan
170 gr Terigu+15 gr Maizena, ¾ st Garam, ¾ st Baking powder
450 gr Putih telur, 150 gr Santan kental+150 gr Minyak sayur
75 ml Air+1½ st Esens vanila bourbon/Vanili, 210 gr Gula halus
40 gr Coklat bubuk, 1½ st Cream of tartar (2 st Air nipis)
30 gr Almond bubuk/Susu bubuk
Cara membuat
Persiapan: Panaskan oven 170°C, nyalakan fan oven. Ltkkan rak di posisi plg bawah. Simpan loyang chiffon uk 24-26 (springform bertube tinggi) dlm oven panas hingga adonan siap. Campur minyak & santan, sisihkan. Aduk essens vanilla/vanili biasa dng air hingga larut, sisihkan.
Campur rata terigu, maizena, baking powder, almond bubuk/susu bubuk & cokelat bubuk. Buat lubang di tengahnya, mskkan campuran minyak. Aduk hingga tak bergumpal dng spatula/whisk. Tuangi campuran air vanilla, aduk lagi dng spatula hingga tercampur rata.
Kocok putih tlr dng mixer sampai berbusa. Mskkan garam & cream of tartar (air nipis), kocok sampai mulai kaku. Secara bertahap mskkan gula sambil terus dikocok hingga kaku.
Masukkan adonan putih telur ke dalam adonan terigu secara bertahap sambil diaduk melipat2 searah dengan spatula sampai menyatu saja, jangan terlalu lama.
Keluarkan loyang dari oven, percik2kan sedikit air ke dindingnya. Tuang adonan ke loyang & ratakan permukaan. Panggang 20-25 mnt (sampai cake mulai mengembang & retak). Matikan fan oven, nyalakan api atas. Tutup loyang dng alu-foil. Panggang lagi 35-40 mnt
Keluarkan dari oven & letakkan terbalik di atas rak kawat (sangga lubang loyang dng botol/dasar cup yg rata bila loyang chiffon tak berkaki). Dinginkan sampai suhu ruang. Balik loyang, jelujuri bagian tepi kue di loyang dng spatula/sisi tumpul pisau, sekali jalan, agar kue terlepas dari pan.
Ingredients
170 gr Flour+15 gr Corn starch, 75 ml Water, 450 gr Egg white
150 gr Coconut cream+150 ml Vegetable oil, 40 gr Cocoa powder
1½ tsp Cream of tartar (2 tsp Lime juice), ¾ tsp Baking powder
1½ tsp Vanilla bourbon essence/Vanilla extract, 210 gr Sugar
¾ tsp Salt, 30 gr Almond-/Milk powder
Directions
Preheat oven to 170° C; turn oven fan mode on. Place oven rack in the lowest position. Put a 24-26 cm chiffon cake form (spring-form tube pan) in the oven until the batter is ready. Mix coconut cream with veg. oil; set aside. Dissolve the vanilla bourbon/vanilla extract in water; set aside.
Combine the flour, corn starch, baking powder, almond powder/milk- & Cocoa powder. Make a well in the center of the flour; pour in the vegetable oil mixture. Whisk until the batter smooth with no lumps. Pour in the water vanilla mixture; stir with a spatula to combine it well.
Beat egg whites with an electric mixer until foamy. Beat in cream of tartar (lime juice) & salt until soft peaks form. Gradually add in the sugar; beat until stiff peaks form.
Gradually add egg whites mixture into the flour batter. With a spatula, gently fold the egg white mixture in one direction, just until blended (don’t fold it too long).
Take the cake pan out of the oven; drizzle little water into the pan sides. Gently pour the batter in & then smooth the top. Bake for 20-25 minutes (until the cake rose & starts to crack). Turn the oven fan mode off, turn upper heat on. Cover up the pan with aluminium foil. Bake again for 35-40 minutes.
Remove pan from the oven & put it upside down on a cooling/wire rack (elevate/suspend the pan tube over a flat cup bottom/bottle). Let the cake cool down to room temperature. Turn the pan over. Run a blunt side of a knife or an offset spatula, with one movement, between the edge of the cake & the pan to loosen it from the pan.
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