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 |
Comments
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!
How's your pandan layered cake? Successful?
I just made pandan layer.. too sweet!