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Savory Chiffon Cake

savory chiffon cake

Ingredients

  • (pan d.16 cm)
  • 3 egg yolks
  • 36 gr cooking oil
  • 36 gr uht milk
  • 55 gr low protein flour
  • 10 gr cornstarch
  • 30 gr cheese, cut into small squares, sprinkled with a little flour (you can add more if you like)
  • 20 gr shredded
  • 1 salted cooked egg yolk crushed
  • 3 egg whites
  • 45 gr sugar
  • 3 gr lemon juice

How to make

  • 1. Mix egg yolks, cooking oil, milk, mix well, add flour and cornstarch by sifting, mix well.
  • 2. Enter the cheese, shredded, and egg yolk stir well to taste.
  • 3. Beat egg whites and lemon juice until foamy, add sugar in 3 stages, beat until firm peaks.
  • 4. Enter the egg white mixture into the egg yolk mixture in 3 stages. Mix well, don't overmix, don't let there be egg whites that haven't been mixed.
  • 5. Pour into the chiffon pan, beat once and shake to flatten the surface.
  • 6. Bake in a preheated oven at 150°C for 15 minutes, slit chitton, return to oven for 5 minutes, lower to 140°C for 5 minutes, then lower the temperature to 125 for 35 minutes (set according to your respective oven).
  • 7. Lift, hit once immediately turn the baking sheet over, let it cool. Remove by hand.

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