Vanilla Chiffon Cake

Material A

• 6 egg yolks
• 120 gr wheat flour
• 100 ml thick coconut milk
• 50 ml vegetable oil
• 1 tsp vanilla paste
• 1/2 tsp salt

Material B

• 6 egg whites
• 130 g of powdered sugar
• 1 tbsp lemon juice

How to make

• 1. Ingredients A: mix egg yolks, coconut milk, oil, salt and vanilla paste, beat with a whisk until well blended.
• 2. Enter the flour, stir until it becomes a paste, set aside.
• 3. Beat with a mixer, egg whites and lime juice until frothy. Gradually add powdered sugar, beat until stiff.
• 4. Mix the egg white mixture with the yolk mixture, stir with a spatula until smooth.
• 5. Pour into a 14 cm diameter chiffon paper cup (so 2 ​​cups)
• 6. Oven at 170c fire up and down for 50 minutes/ until cooked.
• 7. Once cooked, immediately flip over on the bottle and let stand until cool. Ready to be packed with plastic / served.

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