CHIF

Ingredients for Chiffon:

1C - C
1/4 C + 1/2 T - S
1 tsp. - Ba
1/8 C - O
3 pcs. - E
1/3 C - F
1/2 tsp. - Va

3 pcs - E
3T - S

PROCEDURE:
1. With a mixing bowl filled wit
PROCEDURE:
1. With a mixing bowl filled wit
ingredients and beat on mediu
2. Mix all the dry ingredients. A
mins. in medium speed until th
3. Whip the eggwhites to snow
peak.
4. Gentle fold the meringue int
5. Divide the batter into prepar
rectangular pan for roll.
6. Bake for approximately 30 t
7. For the sponge , bake for 10
HIFFON CAKE
n:
Cake Flour
Sugar
Baking powder
Oil
Egg yolk
Fresh milk
Vanilla

Egg whites
Sugar

ed with wire whip attachment, Combine all

ed with wire whip attachment, Combine all
medium speed for 1 minute.
ents. Add in the liquid/ wet ingredients. And
until the batter is very smooth and fluffy. Se
o snow peak and gradually add the sugar, w

gue into the reserved butter until well incorp

prepared pans, half for the round pan and t

ly 30 to 40 mins. for the cake

e for 10-12 mins. until light brown
E

ne all the wet

 ne all the wet

s. And whip about 2

ffy. Set aside.
ugar, whisk to stiff

incorporated.
n and the half in the