cex.com.au
february - march 2014
14
C.ex Group Head Chef Greg Watkins
has been delighted with the response
to his holiday season suggestion of the
Club's variety of fresh pizza, so much so
that Greg is considering extending the
C.ex Pizza menu. Why not let us know
your thoughts by designing our next
gourmet pizza!
What's Cookin'
rose and vanilla tea
Chiffon Cake
ingReDientS
serves 10
3 tsp Dilmah Rose and French
Vanilla tea leaves (6g)
1 tsp vanilla sugar
120 mL hot water
6 eggs, free range if possible
140 g caster sugar
80 mL vegetable oil
160 g self-raising flour
Extra vanilla icing and grated dark
chocolate to serve
meThod
Preheat oven to 160°C normal bake. Place
tea leaves and vanilla sugar in a mortar and
grind with the pestle. Add the water and
blend. Separate the eggs into two bowls.
Whisk the egg white until a soft peak is
formed. Add 60 g caster sugar in a steady
stream while continuing to whisk to a stiff
peak. Place egg yolks and the remainder of
the sugar in a bowl, whisk with an electric
mixer until smooth, about 2 minutes. Add
oil, tea mixture and combine. Add the
flour and mix evenly. Gently fold the egg
whites into the batter in three portions.
Pour the finished batter into an ungreased tube pan. Bake in
the oven for about 50 minutes. Remove from the oven and
allow cooling for 15 minutes. Turn upside down on a tray on
a piece of baking paper. Leave the tin on until the cake has
completely cooled, about 1 hour. Drizzle the cake with vanilla
icing and sprinkle grated dark chocolate.
Note: You can use white chocolate instead of vanilla icing as
decoration on the cake.
Chef's Valentine's Day suggestion
Head Chef Greg recommends you
dine your loved one at C.ex Coffs
this Valentine's Day and try our
seafood laksa with king crab a
simple, flavoursome meal that is sure
to arouse ... those taste buds.
with greg Watkins