Monday, March 08, 2010

Chocolate Chiffon II

recipe adapted from my new book






[A]
3 egg whites
30g sugar

[B]
3 egg yolks
30g sugar
25g corn oil
30g water

[C]
45g cake flour
10g cocoa powder

Method
1. Beat [A] until stiff
2. Beat [B] until combined, fold in [C]
3. Fold in 1/3 of [A] into egg yolk mixture, pour the rest into [A], fold well
4. Bake at preheated oven 170 for 30 min









4 comments:

Wendy said...

I have been putting on hold my chiffon baking long time, always got some excuses not baking.. :-p
actually I like chiffon cake the best because of the soft texture. Decorate with cream or icing just for better appearance, I will eventually remove the cream and icing when I eat them.. lol!

Simonne said...

Me too, i like chiffon for its texture. I seldom decorate my cake, perhaps should try it n dress up my cake :P

Christine said...

Hi! Simonne,
How's your pandan layered cake? Successful?

Simonne said...

Christine,
I just made pandan layer.. too sweet!