I tried using my new 10 inches square cake tin a few days ago and my ingredients were not enough to make the mushrooms chiffon cake; its a bit flat. I do not like to waste food. Note: if you are using 8 inches cake tin; it might rise high up.
I turn my mushrooms chiffon cake into crouton the next day for my Chicken burger on a bed of salad, baked mushrooms with mushrooms chiffon cake crouton. Still have leftovers of the mushrooms chiffon cake. So here is my 2 second use to create a new creation and masterpiece of a lovely cake with right ingredients amount and in my lovely pressie a rectangular cake carry.
Mushrooms Chiffon cake Ingredients
200 g cake flour
120 g bread flour
200 g granulated sugar
1 Tsp cream of tatar
1 teaspoon baking powder
1 teaspoon salt
6 eggs yolks
6 egg whites, at room temperature
Mushrooms puree
250 g brown mushroom
250 g exotic mushrooms
250 ml thicken cream
To make strawberries and mushrooms yogurt cake using a 10 inches square tin
Ingredients
400 g plain flour, sifted
4 tsp baking powder
1 tsp salt
500 g yogurt
300 ml sour cream
300 ml double cream
200 ml thicken cream
400 g caster sugar
6 extra-large eggs
4 Tsp grated lemon zest
1 Tsp vanilla essence
1 cup olive oil
350 g strawberries, cut stem off and cut into bite size
2 long strips of mushrooms chiffon cake, cut into cubed ( made in advance; optional)
Decorations
a handful of blueberries
4 strawberries
icing sugar
Method to make the mushrooms chiffon cake
Preheat the oven to 170 degrees C. Greased and line side and bottom of the square tin.
In a large bowl, whisk together the flour, 150 g granulated sugar, baking powder and salt. In a medium bowl, combine the egg yolks and mushrooms puree. Stir the mushrooms mixture into the flour mixture until smooth.
Beat egg whites at medium speed until foamy, about 2 minutes. With the machine on, gradually whisk in the remaining 100 g sugar; increase the speed to high and beat until stiff but still moist, 1 to 2 minutes.
Add one-quarter of the egg-white mixture to the mushrooms batter, folding with a rubber spatula just until no streaks remain. Repeat with the remaining egg white mixture. Pour the batter into a 10-inch square pan with a removable bottom. Bake until a cake tester inserted in the center comes out clean, 60 minutes.
Let cool for 5 minutes, then invert the pan onto a square foil board; upside down until completely cool, about 1 1/2 hours. Place the cake right side up and remove the pan. Cut into one long 1 inch strip, then cut into cubes to add to the strawberries later
Method for Strawberries and mushrooms yogurt cake
Preheat the oven to 180 deg C. Grease and lined bottom the 10 inches square tin. Sift together flour, baking powder, and salt into a bowl. Using hand beater, beat together the yogurt, sour cream, double cream, thicken cream, sugar, eggs, lemon zest, vanilla, and oil.
Slowly blend the dry ingredients ( a ladle at a time) into the wet ingredients. Add strawberries and mushrooms chiffon cake cubes, by folding them very gently into the batter. Pour the batter into the prepared pan and bake for about 1 hour and 30 minutes, or until a cake tester placed in the center comes out clean.
When the cake is done, leave in switch off oven for 10 minutes before removing from oven then flip out onto a cooling rack. Carefully place on a plate. Cool.
Then decorate with berries and icing sugar.
Note:
1. Oven temperature vary, so watch your baking time.
2. If you are using 8 or 9 inches baking tray cut ingredients to halve.
3. You can omit using the mushrooms chiffon cake, just use strawberries or blueberries only.
Checkout my blog: https://helenscchin.com/2017/09/15/strawberries-and-mushrooms-yogurt-cake/
#helenscchinrecipes,#clubfoody
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Ingredients
