Chiffon Yam Cake

Materials (Reference Chiffon Measuring 26cm)

• Ingredients A: -
• 6 egg yolks (grade A)
• 150 g sugar
• 100 ml coconut extract (use the milk box)
• 100 ml corn oil / cooking
• 70 ml water
• 225 g plain flour *
• 1 1 / 2 teaspoon baking powder * (* sifted together)
• 1 teaspoon seasoning yam
• 1 / 2 teaspoon purple coloring
• Pinch of salt
• Ingredients B: -
• 6 egg whites (grade A)
• 135 g sugar
• 1 / 2 teaspoon cream of tartar

 

1. 
   In a container, mash all ingredients and stir with a wisk until all blended and dissolved. Set aside briefly.
2. 
   Put egg whites in mixing bowl, add cream of tartar and beat at high speed. Add sugar gradually while continuing to beat until fluffy and thick.
3. 
   Mix the egg white into the No.1 with the "Fold back" until well blended.
4. 
   Pour into mold and smooth chiffon. There's no need apa2 swept the mold. Let alone like that. Shock 2 - 3 times for throwing in the air ruang2 cake batter earlier.
5. 
   Bake in oven at 175C, for 30 - 35 minutes. When the cakes cook, remove from oven and continue to turn over the earlier reference to the tray and allow to cool in the mold in the reverse condition.
6. 
   When the cake cool betul2, insert the edge of mold with a small knife, remove the mold and the insert is also the base of the mold and remove cake to a platter. Cut and serve.