Tea Chiffon Cake

I used slow cooker to bake this cake. Surprisingly it was moist, compare with the one baked in conventional oven. DH doesn’t really like chiffon cake actually (he said it is dry/seret/pasa-pasa), but this one passed his quality test. Resepnya standar chiffon cake biasa, cuma daun tehnya jenis Earl Grey. Favorit!!

Bahan:

  1. Terigu protein rendah 60 gr
  2. BP (Baking Powder) 1/2 sdt
  3. Teh celup (Earl Grey) 1 bks/2 gr
  4. Kuning telur 3
  5. Putih telur 4
  6. Gula pasir 100 gr
  7. Minyak goreng/olive oil 30 gr
  8. Susu cair 30 gr

Cara Membuat:

  1. Ayak terigu & BP, campur dengan bubuk teh.
  2. Siapkan 2 mangkok. Alasi dasar panci slow cooker dengan baking sheet.
  3. Kocok putih telur sampai soft peak, masukkan gula 50gr (bagi 2 kali) kocok sampai kaku. Sisihkan.
  4. Kocok kuning telur sampai pucat, masukkan gula. Kocok sampai kental spt mayones. Masukkan minyak goreng/Olive oil kocok rata.
  5. Masukkan 1/3 tepung, BP dan teh, lalu aduk dengan spatula.
  6. Masukkan 1/3 putih telur, aduk beberapa kali.
  7. Masukkan sisa tepung aduk ngga terlalu rata.
  8. Masukkan 1/3 putih telur, aduk rata
  9. Masukkan susu dan 1/3 putih telur terakhir. Aduk rata dgn spatula.
  10. Tuang adonan ke panci SC yg sudah dialas kertas (oh iya biar nempel baking sheetnya dioles minyak dikit dulu ya).
  11. Masak dengan mode Low Heat 2 jam (waktu 1 jam 30 menit putar arah panci inner 180 derajat), jangan lupa alasi tutup SC dengan paper towel atau serbet supaya uapnya ngga menetes ke permukaan cake.
  12. Keluarkan panci, balik panci di atas jaring (supay cake ngga kempes) tunggu sampai hangat lalu keluarkan.

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