Thursday, February 10, 2011

YAM CHIFFON CAKE




Ingredients A:-
  • 6 eggs yolk
  • 150 gm sugar
  • 100 ml coconut milk
  • 100 ml corn oil
  • 70 ml water
  • 225 g plain flour
  • 1 and 1/2 tsp baking powder (sifted)
  • 1 tsp yam essence
  • 1/2  tsp food coloring (purple)
  • Salt
Ingredients B:-
  • 6 eggs white
  • 135 g sugar
  • 1/2 tsp cream of tartar
Method

 Using a whisk, mix well all ingredients “A”.
 Set aside.
 Meringue ingredients “ B” (in separate bowl)
 Combine “A” & “B”.
 Pour into chiffon cake tin (26 cm). Do not grease
 the cake tin, just line with baking sheet.
 Bake in preheated oven (175 c) for 30-35 minutes.


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