2/3 cup of self raising flour
1 cup cake flour
1 tsp of baking powder
1/4 tsp of salt
1/2 cup of sugar
2 tbsp Nesquick Strawberry mixture
1 tbsp poppy seed
6 large egg yolks
3/4 cup milk
1/2 cup of vegetable oil
4 oz cream cheese
2/3 cup of sugar
6 large egg white
1 tsp of cream of tartar
this slice from 10" un-greased Angel cake mould without poppy seed
Pre-heat oven to 350 degree F .1: Sieve(A) both flour ,baking powder and salt except poppy seed and Strawberry mixture in a mixing bowl until well combined.Double boil cream cheese and milk until melted ,set aside to cool completely.
2: Mix ingredients (B) egg yolk and oil until well blended .Add in cream cheese and milk mixture before add in ingredient (A) beat until smooth.
3: Beat ingredients (C) in mixer on high speed until stiff peak and glossy. It should not fall out when you turn the mixing bowl over. Fold 1/3 of the egg whites into the egg yolks mixture and continue to do so until egg whites is finish. Remember to fold in gently until well mixed.(Do not beat or mix,just fold!!) Scoop 1/4 of batter into another bowl,mix with strawberry mixture and poppy seed.
4: Pour the remaining cream cheese batter into a un-greased 10" tube pan and 2 small tube .Then scoop strawberry batter into the cream cheese batter,use a knife or chopstick to make zig zag pattern.
5:Bake for 45-50 minutes or used a bamboo skewer to test the cake. Just insert the skewer into the center of the cake and it should comes out clean.
6: Invert cake and let it cool complete in the pan. When is cool, loosen the edge of the pan with knife and remove cake.
7: Cut the cake to 12 pieces or your desire size and serve with tea or coffee.
2 small Angel tube mould.chiffon cake is ideal gift to present to friends and family