Kek Chiffon yang sedap dan gebu

 COCO CRUNCH CHIFFON CAKE

COCO CRUNCH CHIFFON CAKE


adapted from :  cookbook  by Kevin Chai
tried by :           zaralovebaking.blogspot.com


Egg yolk batter :

    6   egg   yolks  (B)
  60   ml     cooking oil
  60   ml     fresh milk
  45   gm    milk powder
  45   gm    coco crunch
  90   gm    caster sugar
150  gm    self-raising flour
 1/2  tsp    green food colouring (I added)


Egg white foam :

    6   egg   whites
    1   tsp    cream of tartar
120   gm    caster sugar


Method :

1.   To make egg yolk batter :  combine egg yolks, cooking oil, fresh milk, milk powder, coco crunch, green food colouring (if using) and sugar in a mixing bowl.  Fold in sifted flour until forms batter.

2.   To make egg white foam :  beat egg whites and cream of tartar until mixture forms soft peaks.  Gradually add in sugar, beating at high speed until frothy and stiff peaks form.

3.   Gently fold beaten egg white form into egg yolk batter until blended.

4.   Pour batter into ungreased 9-in (22cm) tube pan.  Bake in preheated oven at 170'C for 30 minutes or until cooked.  Remove from oven, invert cake onto table until completely cooled.