Mini Chiffon Cake
Ingredients
- 85 ml of liquid milk uht
- 50 ml cooking oil
- 15 g fine granulated sugar
- 100 gr protein flour.medium
- 8 gr cornstarch
- 1/4 tsp salt
- 5 egg yolks (medium size)
- Mocha coffee paste
- 5 egg whites (medium size)
- 1 tbsp lime juice
- 100 gr sugar
Topping
- Buttercream
- Meises
- Grated cheese
- Martabak (meises, grated cheese, chopped roasted peanuts)
How to make
- 1. Mix milk, oil, powdered sugar, whisk well until sugar dissolves, add flour, mix well again, add egg yolks, mocha coffee paste, mix well, smooth and not lumpy.
- 2. Beat egg whites until foamy, add lime juice, beat, add sugar gradually, beat until firm/medium peaks.
- 3. Mix the white mixture into the egg yolk mixture in 3 stages.
- 4. Pour the batter into the chiffon mould, beat it, rotate the pan so that the surface is even.
- 5. Bake at 150°C on lower heat for 30 minutes, continue on top and bottom for 30 minutes, store it on the bottom rack.
- 6. Remove, turn over on a cooling rack until cold. Remove from pan by hand. Smooth the sides by hand.
- 7. Spread buttercream and sprinkle the topping according to taste.
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