Snow White Chiffon Cake(7 inch)2019-09-15
- Yield : 1
- Servings : 4
- Prep Time : 20m
- Cook Time : 50m
Cream and chiffon cake is soft.
- Plain Flour 90 g
- Baking Powder 2 g
- Warm Water 30 ml
- Warm Milk 30 ml
- Vegetable Oil 60 ml
- Vanilla Extract 1.5 tsp
- Egg Yolk 3 pcs
- Caster Sugar 35 g, 30 g
- Egg White 4 pcs
- Strawberry some
- Blueberry some
- Sweetened Cream(whipped) 200 ml
Preheat the oven to 180 C for 10 minutes.
Mix the warm water, milk, vegetable oil and vanilla extract. Sieve the flour and baking powder.
Beat the egg yolk and 35g caster sugar until pale. Add the liquid and mix well.
Whip the egg white until foamy. Add caster sugar gradually and whip until stiff. Add 1/3 egg white to the egg yolk mixture. Fold in the flour. Fold in the remaining egg white.
Pour the batter into the tin. Bake for about 30 to 35 minutes. Cool with the tin upside down. Half and sandwich with cream and fresh fruit. Spread the cake all over with cream and . Serve.
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