Light buttery chiffon - by Doris Mok

Recipe : 

a) butter - 60g, heavy cream - 110g = double boil till butter melted

B) 6 yolks, 110g top flour, 3/4tsp baking powder

C) 6 whites, 110g sugar, cream of tartar

Chiffon cake method. .

- double boil the whipping cream n butter till it melted. Don't bring the mixture to boil but enough to melt the butter. Set aside to cool.
- Beat the egg yokes to creamy n add in the butter mixture abit at a time till fully incorporate.
- mix in the sieved flours + baking powder with spatula till well.
- beat the egg whites, cream of tart, sugars till stiff peak
- foil in the egg white mixture in 3 portions.
- pour into the pans n tap on the working bench for any air bubbles.
- bake at 150C for abt 35mins or more till cook. Test with a skewer.
- invert immediately when remove the cake from oven till cool.

- use hand to unmould the cake if u know.

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.

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