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Red And White Chiffon Cake

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red and white chiffon cake

Material A

  • 7 egg yolks.
  • 175 gr trigu pro low.
  • 150 gr UHT liquid milk.
  • 100 grams of cooking oil.
  • tsp BP.
  • Vanilla is enough, Mrs.
  • Sufficient salt.

Material B

  • 7 egg whites.
  • 170 gr granulated sugar (which has been in a blender).
  • tsp cream of tartar.
  • Additional 1 tsp Red Velved Paste.

How to make

  • 1. Preheat the oven to 150⁰.
  • 2. Mix all ingredients A. Stir until smooth, then set aside.
  • 3. In material B . Mix the egg whites and cream of tartar until they start to foam. Add powdered sugar gradually (me 4x). Mixer until stiff peak expands. Turn off the mixer.
  • 4. Take enough dough B, then add it to dough A gradually (me 4x). Fold until well blended.
  • 5. Divide the dough into 2 parts. 1 part given red velved paste.
  • 6. Pour into the pan. Then beat slowly. Bake until cooked for about 1 hour (me 1 hour 10 minutes) CUSTOMIZE EACH OVEN YES 🙏🙏.
  • 7. After ripe. Cover the pan and cool the cake to room temperature. Just take it out of the pan. ENJOY .
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