Activity 4 powerpoint presentation(chiffon cake)

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Activity 4 powerpoint presentation(chiffon cake)

  1. 1. CHIFFON CAKE PREPARE AND BAKE PASTRY PRODUCT Josefina O. Stanford
  2. 2. Ingredients for Orange Chiffon (1)2 1/4 cups cake flour (2)1 1/2 cups sugar (3)1 tablespoon double- acting baking powder (4)1/2 teaspoon salt (5)1/2 cup vegetable oil (6)7 large egg yolks (7)3/4 cup fresh orange juice (8)2 tablespoons freshly grated orange zest (9)2 teaspoons vanilla (10)7 large egg whites (11)1 teaspoon cream of tartar Josefina O. Stanford
  3. 3. Procedures: 1. Into a large bowl sift together the flour, 3/4 cup of the sugar, the baking powder, and the salt. 2. In a bowl whisk together the oil, the egg yolks, the orange juice, the zest, and the vanilla and whisk the mixture into the flour mixture, whisking until the batter is smooth. 3. In the large bowl of an electric mixer beat the egg whites with a pinch of salt until they are foamy, add the cream of tartar, and beat the whites until they hold stiff peaks. Josefina O. Stanford
  4. 4. Please follow the numbers (1-4) Josefina O. Stanford
  5. 5. 4. Add the remaining 3/4 cup sugar, a little at a time, and beat the whites until they hold stiff glossy peaks. Josefina O. Stanford
  6. 6. 5. Put in sugar at 3 intervals and beat until stiff peaks. Make a meringue Josefina O. Stanford
  7. 7. 6. Lift up beater Ok.. see... It's stiff, very stiff and pointy But the peaks are fat, not short and thin.
  8. 8. 7. Fold the egg whites( meringue) into the batter slowly. Using cut and fold method 8. Pour the whole of batter onto remaining egg whites and fold well. Josefina O. Stanford
  9. 9. Lightly shake it left and right to level cake. 9. Pour into a (22 or 25cm) ungreased clean tube pan. Josefina O. Stanford
  10. 10. 10. Bake for forty (40) minutes in a preheated oven at 170/180C. Insert the cake tester be sure if it is ready to remove from oven Josefina O. Stanford
  11. 11. 11. Invert pan immediately after removing from oven Josefina O. Stanford
  12. 12. 12. Overturn the cake Josefina O. Stanford
  13. 13. 13. Remove cake from pan Josefina O. Stanford
  14. 14. 14. Overturn cake onto serving plate Josefina O. Stanford
  15. 15. Making Royal Icing with Egg Whites Ingredients (1) 3 cups (700 ml) powdered sugar (2) 1 tsp (5 ml) lemon juice, (3) 2 egg whites Procedures 1. Sift the powdered sugar into a bowl Josefina O. Stanford
  16. 16. 2. Separate the egg white from the egg yolks put another bowl Josefina O. Stanford
  17. 17. 3. Combine lemon juice and egg whites and mix together briefly with a wire whisk. Josefina O. Stanford
  18. 18. 4. In a stand mixer, combine the lemon juice and egg white mixture with the sugar, adding the sugar a little at a time Josefina O. Stanford
  19. 19. 5. For icing to be used as piping, mix the royal icing until soft peaks begin forming. Josefina O. Stanford
  20. 20. 6. Continue mixing and adding sugar, 2 teaspoons at a time, for firmer peaks. Josefina O. Stanford
  21. 21. 7. Adjust as necessary with sugar (caramelized) Josefina O. Stanford
  22. 22. 8. Use royal icing immediately or transfer to an airtight container. Josefina O. Stanford
  23. 23. 9. Choose any color relevant for the occasion Josefina O. Stanford
  24. 24. 10. Finished Josefina O. Stanford

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