Cake Chiffon Ketan Hitam (Black Beauty Chiffon Cake)

In Indonesian & English (the English version is below the recipe written in Indonesian)

 

Bahan

• 5 Telur suhu ruang-pisah, 34 gr Terigu, 17 gr Maizena
• 100 gr Tepung ketan hitam, 100 ml Santan kental
• 75 ml Minyak sayur/canola, 140 gr Gula-blender
• 1 st Baking powder, ½ st Garam

 

Cara membuat

• Panaskan oven 180°C, nyalakan fan oven. Letakkan rak di posisi bawah (di tengah bila oven pendek).
• Campur tp. ketan, terigu, maizena, garam, 100 gr gula & bak.pwd kmd saring. Buat lubang di tengahnya, tuangi santan, kng tlr & minyak. Aduk searah dng whisk/spatula hingga halus & rata. Sisihkan.
• Kocok putih telur dng mixer sampai berbusa dan mulai kaku. Secara bertahap mskkan 40 gr gula, kocok hingga kaku. Mskkan putih telur kocok ke adonan terigu secara bertahap, sambil diaduk dng spatula secara melipat2 searah sampai menyatu saja, jangan terlalu lama.
• Tuang ke dlm loyang chiffon atau spring-form bertube tinggi uk. 22 cm. Ratakan permukaannya. Panggang selama 10-15 mnt (sampai cake mulai mengembang & retak). Matikan fan oven, nyalakan api atas. Tutup loyang dng alu-foil. Panggang lagi selama ± 35 mnt. Test tusuk dng lidi di bag. tengah kue utk melihat kematangan. Bila blm matang, panggang lagi dng ditutup alu foil.
• Keluarkan dari oven & balikkan loyang di atas rack. Bila tdk menggunakan loyang chiffon berkaki, sangga bagian lubang loyang dng botol/gelas/dasar cup yg rata. Biarkan cake sampai mencapai suhu ruang. Balik loyang, jelujuri melingkar di bagian tepi cake dlm loyang dng sisi tumpul pisau (sekali jalan) agar cake terlepas dari perlekatannya. Keluarkan cake dari loyang.

 

Ingredients

• 5 room temperature Eggs-separated, 17 gr Cornstarch
• 100 gr Black sticky rice flour, 140 gr Sugar-finely grind
• 75 ml Vegetable oil/Canola oil, 34 gr Flour, ½ tsp Salt
• 1 tsp Baking powder, 100 ml thick Coconut milk

 

Instructions

• Preheat oven to 180°C, turn oven fan mode on. Place oven rack in the lowest shelf (in the middle if the oven is rather small).
• Combine sticky rice flour, flour, corn starch, salt, 100 gr of sugar & baking powder & then sieve into a bowl. Make a well in the centre of the flour; pour in the coconut milk, egg yolks & oil. Using a whisk/spatula, stir the batter in one direction until it combine well & smooth. Set it aside.
• Beat egg whites with a mixer until foamy & soft peak form. Gradually add 40 gr of sugar; continue beating it until stiff peaks form. Using a spatula, gradually fold egg whites into flour batter in one direction, and then folding the remaining whites just until combined. Do not over mix the batter.
• Pour the batter into a 22 cm chiffon cake form (spring-form tube pan). Smooth the top. Bake for 10-15 minutes (until the cake rose & starts to crack). Turn off the oven fan & turn on the upper heat. Cover the cake form with aluminium foil. Bake for ~ 35 minutes. Insert a toothpick in the centre of cakes to check if it’s came out clean (means it’s cooked). If it’s not cooked yet, cover & bake again.
• Remove the cake form from the oven & turn the form upside down on a cooling/wire rack. You should elevate/suspend the pan tube over a flat cup bottom/bottle. Let the cake cool down to room temperature. Turn the cake form over. Run a blunt side of a knife, with one movement, between the sides of the cake & the pan. Remove cake from the form.