Corn Chiffon Cake

Corn Chiffon Cake

Ingredient: ( for 20-22cm mould)

(A) 

5         Grade A egg yolk 

30 g    Caster Sugar 

70g     Cream corn 

50g     Corn oil 

(B) 

83g     Super fine flour

(C)

5         Grade A egg white 

1/4 tsp Cream of tartar

(D) 

70g      Caster Sugar

Method:

1.  Beat A till well combined, add in B and mix well, set aside 

2.  Whip C till foamy, gradually add in D and whisk until soft peak form. 

3.  Mixed egg white into egg yolk batter gradually and stir well. Pour mixture into a 20 -22cm mould. 

4. Bake in a preheated oven at 160C  for 45 minutes or till cooked. Remove and invert, set aside. It should be cooled upside down to prevent a dense result. Unmould when the cake turn cool. 

*Tip :

1) Remember don't move the cake much before it cools completely. 

2)Each oven may differ slightly in heat hence temperature stated and baking time required in the recipe serves as a reference only

Ingredient: ( for 24cm mould)

(A) 

6       Grade A egg yolk 

30 g    Caster Sugar 

84g     Cream corn 

60g     Corn oil 

(B) 

100g     Super fine flour

(C)

6         Grade A egg white 

1/4 tsp Cream of tartar

(D) 

70g      Caster Sugar