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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