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Saturday, November 17, 2012

Chocolate Chiffon Cake






Ingredients :

A.
6    Grade A egg yolks
50  gr  caster sugar
80  gr  cooking chocolate
70  ml  corn oil
140 ml  evaporated milk
1   tsp chocolate emulsion

B.
20  gr  cocoa powder
110 gr  super fine flour
1/4 tsp baking powder
1/4 tsp baking soda

C.
6    Grade A eg whites
1/2 tsp cream of tartar

D.
100 gr  caster sugar



Method :
1. Beat A till well combined, add in B and mix well, set a side.
2. Whip C till foamy, gradually add in D and whisk until soft peak form.
3. Mix egg white mixture and batter gradually and gently till well incorporated. Pour the batter into a 21 cm chiffon mould.
4. Bake in a preheated oven at 175 C for 40-45 minutes till baked. Remove and invert, set aside. Unmolud once the cake is cool about 2 hours.




Source : Alan Ooi Book

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