Baking

I really miss baking. I was blessed to be the top student in Culinary Arts class and had the privilege to teach my classmates about the techniques and procedures in baking pastries. Baking has been my passion and I really enjoyed sharing my ideas with them.

I once dreamed of being a pastry chef. Pastry includes a wide variety of baked products high in fat, including puffs and some types of cookies, cakes, and yeast products.

That dream turned out to be just a dream. Anyway, I want to share this recipe with you. Make sure to follow the procedures ok!

CHOCOLATE CHIFFON CAKE

2 ¼ cup cake flour

1 tsp baking powder

1 tsp baking soda

1 cup sugar (for flour mixture)

1 tbsp cocoa

1 cup vegetable oil

10 medium size egg

10 medium size egg yolk or 3/4 cups

1 1/2 cup water

1 1/2 tsp vanilla

3/4 cup sugar (beaten egg whites)

1 tsp cream of tartar

Procedure:

1. Sift together, flour, baking powder, baking soda, salt, sugar and cocoa.

2. Put flour mixture in mixing bowl. Mix well and add in order oil egg yolks, water and vanilla.

3. Beat with spoon until smooth.

4. Pass through sieve to ensure mixture is lump free. Set aside.

5. Beat egg whites and cream of tartar in large bowl until frothy, gradually add sugar and beat until stiff peaks are formed. Peaks should be wet not dry.

6. Pour egg yolk mixture in thin streams over entire surface of egg whites, gently cut and fold with rubber scrapper.

7. Pour gently, bringing scrapper across the bottom of the bowl, the side and over.

8. Baking time- 45 minutes to one hour

9. Pans: 10x1 tube pan and 14x10x25 rectangular pan