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.
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