MOCHA CAKE - by Elaine Kwan

RECIPE-MOCHA CAKE(8-inch mould)
(A)
6 egg yolks
100ml- vegetable oil
1tsp-moacha paste
100ml fresh milk
150g- cake flour
1tsp-baking powder
(B)
6-egg whites
120g -caster sugar
1/4 tsp cream of tartar

1. Beat egg yolks with sugar with whisk till pale yellow before stirring in oil, milk.
2.Next add in sieved flour and whisk till no trace of flour found.
3.Add and whisk till the mocha paste...
4.Meringue: Beat the egg whites with ,1/4 tsp of tartar till stiff peak, mixing in caster sugar in 2 additions.
5.You need to work very fast for the meringue not to deflate.
6.Bake the cake for 15 min at 160°C and then 40 min at 150°C, or when skewer comes clean.
7. Invert the chiffon cake once removed from oven.
**TIPS:Chocalate chips are added onto it...Anyway up to your choice.**

Fiona Lau

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