Tuesday, July 18, 2017


adapted from :    cookbook@ Chef Kevin Chai...

Ingredients :

120  ml  fresh milk
1  gm  salt
70  ml  corn oil
80  gm  low protein flour *
20  gm  cocoa powder * (* sifted)
1/4  tsp  chocolate emulco
220  gm  egg whites
2  gm  cream of tartar
75  gm  caster sugar

Method :

1.  Line a bottom of a 7-inch baking tin with greaseproof paper.  Preheat oven to 160'C.

2.  In a mixing bowl, stir fresh milk, salt, corn oil, flour, cocoa powder, chocolate emulco and 50 gm of egg whites until well combined using a hand whisk.

3.  In a mixer, whisk the rest of egg whites with cream of tartar until soft peaks form.  Gradually add in sugar, continue whisking until stiff peaks forms.

4.  Gradually fold the egg white foam@meringue into milk mixture until forms batter.

5.  Pour batter into prepared cake tin.  Bake in oven for 30 minutes or until cooked.  Remove and leave to cool on wire rack.

6.  Remove cake from cake tin, slice and serve...

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