- This is a Filipino chiffon cake, that's very popular, and like most Filipino desserts, so delicious and sweet. Here's a basic recipe a friend of mine shared, however I tweaked it every so slightly.
- 1 cup+ 4 tablespoons cake flour, sifted
- 1 teaspoon baking powder
- ½ teaspoon salt
- Egg yolks of 4 large eggs
- 1 teaspoon vanilla extract
- ¼ cup sugar
- ¼ cup evaporated milk
- 1 ½ tablespoons water
- 1 tablespoon unsalted butter, melted
- ¼ cup vegetable oil
-----------------------------
- Egg whites of 6 large eggs
- ¼ teaspoon cream of tartar (An ingredient used to stabilize egg whites)
- ½ cup brown sugar
- Topping
- melted butter
- sugar
- grated white cheddar cheese
INSTRUCTIONS
- Preheat oven to 325°F. Lightly grease a loaf pan with butter.
- Sift together the dry ingredients (cake flour, baking powder, and salt). Set aside.
- In a big bowl, combine egg yolks, vanilla extract, 1/ 4 cup sugar, milk, water, butter and oil. Using an electric mixer, mix until well blended.
- Add dry ingredients and continue mixing for 2 minutes until batter is smooth. Scrape once in a while. Set aside.
- In a separate bowl, beat egg whites, cream of tartar and sugar for 1 minute at low speed. Increase to medium speed for 4-5 minutes or until a medium-peak is form.
- Gently fold the egg yolk mixture to whipped egg whites until the ingredients are combined.
- Pour batter over prepared pan.
- Bake for 35-40 minutes or until a cake tester inserted comes out clean.
- Let it stand for 5-10 minutes before removing from the pan.
- Brush the top lightly with butter, then sprinkled with sugar and grated cheese.
- Serve with hot coffee, a latte, a mocha, a diet soda, milk, anything you like this stuff is awesome!
© 2016
No comments:
Post a Comment