We had a tea party at Karintou's home on Aug
My English teacher( her name is Karintou) has lived with her husband in Vancouver for about seven years.and nowadays she gives me advice about how to write in English.This day In order to learn how tomake achiffon cake from her, I went to her home with my friends.My friends were Ai(from Tokyo), Misato(from Yokohama), Erica(from Koria) and Erica's friend Kim(from Korea), We met at 12:30a.m. at Bridge Port station(Skytrain Canada line) and went to her home by bus.She has a fancy and clean two-story house, and her town is abundantly blessed wity nature.I was pleasant to get close to nature in Vancouver.After arrived we started to make a cake right away.This blog provides a detailed recipe and if you have time,would you make a cfiffon cake in your home?The detailed recipe is presented by Karintou.She has the copyright.Ingredients6 egg yolk (room temperature)6 egg white (refrigerated)80g of sugar (room temperature)80g of sugar (refrigerated) 80g of warm milklemon zest and juice from two lemonsvegetable oil 80gflour 120gbaking powder 10g one pinch of saltpreheat the oven at 360F.add one pinch of salt torefrigerated egg white and mix with mixer.Add refrigerated sugar littleby little while mixing.Make stable and firm meringueand let it rest in fridge. The key to make stable meringue is to keepeverything refrigerated and add sugar little by little.Mix room temperature egg yolkwith room temperature sugar until it gets creamy.Add warm milk, vegetable oil,lemon zest and lemon juice. Then, mix well. The key of this process is “warmmilk” not hot nor cold. I tried to separate the white and the yolk of an egg, but I failedfourtimes, and I made Karintou worry about lackof egg. It's very difficult,butshe can do very easily. Ithink she wouldhad beenapastry chefbefore.7,Sift the flour and bakingpowder together. The purpose of sifting is to mix flour and baking powder withair, so, fine mesh is better. And if you can shift twice, it would bebetter. 8.Add flour and baking powder mixto yolk mix, then, mix them well.We were enjoying making a cake together.9.Add one third of the refrigeratedmeringue to egg yolk mix, mix them gently together.Erica was mixing meringue and egg yolk mix gently.She continued to mix.More continued to mix.10,Add other one third of meringueand mix gently. Then, add the rest of the meringue. The key of the softness ofthe cake is to mix the meringue gently.11.Pour the mix into the cake panand gently shake it to make the surface even and let the air go.12.Bakein 360F preheated oven for 40 minis to 45 minisWhile we were baking a cake, we were making cookies.The cookies were mixed many kind of nuts and very good.This ia Berry JamBerry sourcehalf cup of blueberryhalf cup of raspberryhalf cup of diced strawberry3 spoons of honeysugar (as much as you want)2 spoons of liqueur (Grand Marnieris recommended)3 spoons of flourmix all the berries, honey,sugar, and liqueur.Put on low heat for a while,then add flour to make it thick.Let it cool down.syruphalf cup of sugarquarter cup of water3 spoons of liqueur (Grand Marnier isrecommended)4 spoons of honeymix everything well and put iton law heat.Let them cool down.How to decorate….Cut the cake into half.Put the syrup on both side.Put the jam on one side andstack the two layers.Whip the whipping cream anddecorate the cake.Our cake was baked very well.Let it cool down upsidedown.Cut the cake into half.Put the syrup on both side and put the jam in one side and stack the two layers.Whip the whipping cream and decorate the cake.I struggled hard to decorate a cake. It's very difficult.We finished our chiffon cake.We made many cookies.cake-cutting The lady on the left side in the picture is Misato(from Yokohama), The man next to her is me and the ladynext to me is my English teacher "Karintou" andaisotoday's patissier. The man next to Karintou is Kim(from Korea). The lady next to him is Ai(from Tokyo), and the lady on the right side in the picture is Erica(from korea).We had a good time thanks to Karintou.Thank you very much..I'm looking forward tocooking something next time.Thank you for readingSee you next time Kazu.