You are on page 1of 1

Chiffon Cake

APF: 250 g
BP: 1.75 tsp
Sugar: 240 g
Salt: 0.5 tsp
Oil: 400 ml
Yolks: 5
Water: 600 ml
Vanilla: 0.5 tbsp
Whites: 8
CoT: Pinch
Filling
Fruit: 450 g
Fruit Puree: 130 g
Sugar: 40 g
Salt: Pinch
Gelatin: 6 ml
Water: 12 ml
Pastry Cream: 2 cups
Milk: 400 g
Bean:
Salt: Pinch
Cornstarch: 3 tbsp
Sugar: 92 g
Eggs: 2
Butter: 44 g
Heavy Cream: 2 cups

You might also like