Double Color chiffon cake - by Caroline Lee

双色戚风蛋糕 - by Caroline Lee
A)
5粒 蛋黄
50g幼糖
5大匙玉米油
5大匙鲜奶
150g面粉+1小匙发粉(过筛)

(全部材料拌匀)
B)

5粒 蛋白
100g幼糖
1/4茶匙塔塔粉(打至硬性发泡)

做法:
材料(B)分3次加入(A)拌均匀
把面糊分成2份,(一份加入2大匙可可粉(过筛),一份保留原味
第一层倒入可可面糊,再加入原味,两种交替至面糊完为止

Every oven has different thermostat, you may have to adjust the temperature and timing to suit your oven.

Double Color chiffon cake - by Caroline Lee
A) 

5 eggs yolk
50g caster sugar
5 tablespoons corn oil
5 tablespoons milk
+ 1 tsp baking powder 150g flour (sifted)

(All the materials mix)
B) 

5 eggs white
100g caster sugar
1/4 teaspoon cream of tartar (beat until peak / stiff)

Practice:
Material (B) was added three times (A), mix well
Pour batter into two parts (one with 2 tablespoons cocoa powder (sifted), a flavor retention
The first layer of cocoa into the batter, then add flavor, two alternating batter to finish up

Bake at 170'c at 50 min
baking mould tin @22 cm

Fiona Lau

Baking's Corner (BC) was founded in 2013 by our passionate homebaker, Fiona Lau. She started sharing her recipes and little did she expect to inspire other passionate homebakers to do the same.

BC has then grown into a huge recipe library with more and more recipes being added each day. Fiona strongly believes that "Sharing is Receiving", from professionals to beginners, you can find a large variety of recipes contributed by homebakers and professionals!

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