INGREDIENTS:
A
可可粉 COCOA POWDER 10 GRAM
可可粉 COCOA POWDER 10 GRAM
(If you do not have cocoa powder, you can replace it with MILO, then sugar can reduce)
热开水 HOT WATER 20 GRAM
白糖 CASTOR SUGAR 20 GRAM (Can add more / reduce to suit your own taste)
B
蛋黄 4个 EGG YOLKS 4
无味色拉油 CORN OIL 45 GRAM
鲜奶 FRESH MILK 50 GRAM
低筋面粉 CAKE FLOUR 70 GRAM
C
蛋白 EGG WHITES 4
白糖 CASTOR SUGAR 50 GRAM
Method:
Mixed A in hot water until well mixed. Set Aside.
Mix oil and milk together, then add cake flour, followed by egg yolks. Please do not over mixed.
Preheat oven @ 170 C.
In another bowl, beat the egg whites, sugar and lemon juice until stiff peaks formed. Add 1/3 of the beaten egg whites to the yolk mixture and gently mix to loosen a little, then gently fold in the rest of the beaten egg whites until well combined and smooth.
Take 150 gram of egg whites batter and mixed with A. Now you will have Cocoa and white batter.
Pour the batter into chiffon tin.
Place the chiffon tin into the oven and bake for 35-40 minutes or until the cake is cooked through (test with skewer).
Tap the chiffon tin on your kitchen counter to get rid of large air bubbles trapped in the chiffon cake.
Note:By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.
热开水 HOT WATER 20 GRAM
白糖 CASTOR SUGAR 20 GRAM (Can add more / reduce to suit your own taste)
B
蛋黄 4个 EGG YOLKS 4
无味色拉油 CORN OIL 45 GRAM
鲜奶 FRESH MILK 50 GRAM
低筋面粉 CAKE FLOUR 70 GRAM
C
蛋白 EGG WHITES 4
白糖 CASTOR SUGAR 50 GRAM
Method:
Mixed A in hot water until well mixed. Set Aside.
Mix oil and milk together, then add cake flour, followed by egg yolks. Please do not over mixed.
Preheat oven @ 170 C.
In another bowl, beat the egg whites, sugar and lemon juice until stiff peaks formed. Add 1/3 of the beaten egg whites to the yolk mixture and gently mix to loosen a little, then gently fold in the rest of the beaten egg whites until well combined and smooth.
Take 150 gram of egg whites batter and mixed with A. Now you will have Cocoa and white batter.
Pour the batter into chiffon tin.
Place the chiffon tin into the oven and bake for 35-40 minutes or until the cake is cooked through (test with skewer).
Tap the chiffon tin on your kitchen counter to get rid of large air bubbles trapped in the chiffon cake.
Note:By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.
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