Bake sweet corn chiffon cake with this recipe.
Ingredients
Group A
- 4 egg yolk
- 30 gm sugar
Group B
- 50 gm corn oil
- 80 gm plain flour
- 1 teaspoon baking soda
- 75 gm sweet corn cream
Group C
- 4 egg whites
- 70 gm sugar
How to Bake Sweet Corn Chiffon Cake
Whisk ingredients in Group A till sugar
dissolve
Mix Group B and mix them well with Group A, place
this AB mixture aside
Beat egg whites till white, add in sugar and beat till light fluffy foam
Add light and fluffy foam of Group C into AB mixture, mix well and pour into lightly greased sponge cake baking pan.
Bake cake for 55 minutes at 170 degree Celsius