Recipes
Chiffon Cake
Chiffon Cake Cassava Flour
35 Min.
360 Kcal.
Easy
Soft, Moist
Ingredient
- 200 g Chiffon Cassava Flour Mix
- 6 Eggs (Large)
- 70 g Fresh milk
- 70 g Rice bran oil
- 70 g Caster sugar
- 1 g Cream of tartar
Process
1. Preheat oven to 170°C
2. Separate egg whites from yolk, Take the yolks and mix with milk and rice bran oil.
3. Pour Tasuko Chiffon Cake Cassava Flour Mix into mixture and mix well.
4. In a separate bowl, beat egg whites with cream of tartar and caster sugar until peaks start to form.
5. Pour the egg white mixture into the batter and mix together. Place the wax paper in the bottom of a pan, then pour the batter.