Hi, I am Elise. Today, we’re going to prepare fermented cassava and cheese chiffon cake recipe. Never skip today’s recipe. This is a simple recipe to try and is one of my family food recipes. This time, I will make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Fermented Cassava and Cheese Chiffon Cake Recipe
Fermented Cassava and Cheese Chiffon Cake is one of the most popular of recent trending foods in the world. It’s appreciated by millions daily. It’s simple, it is quick, it tastes delicious. They are nice and they look wonderful. Fermented Cassava and Cheese Chiffon Cake is something that I have loved my whole life.
To begin with this recipe, we must prepare a few components. You can have fermented cassava and cheese chiffon cake using 11 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Fermented Cassava and Cheese Chiffon Cake:
- Get 7 eggs yolks
- Make ready 125 gr caster sugar
- Get 100 ml coconut milk
- Get 80 ml vegetable oil
- Make ready 1/4 tsp salt
- Prepare 150 gr flour
- Make ready 175 gr fermented cassava
- Prepare 75 gr cream cheese
- Prepare 7 egg whites
- Take 1/2 tsp vinegar or cream of tartar
- Prepare 75 gr caster sugar
Steps to make Fermented Cassava and Cheese Chiffon Cake:
- Preheat oven to 150’C
- Mix fermented cassava and coconut milk until well combined, add in egg yolks, cheese, 125gr sugar, oil, salt and flour. Mix well and put aside.
- In a clean bowl beat egg whites and vinegar until frothy.
- Add sugar in 3 batches until stiff peak, careful not to overbeat it.
- Fold in the egg whites to egg yolk mixture in batches.
- Pour into ungreased chiffon pan and bake for a full 60 minutes. If top is too brown cover with foil.
- Tip the pan and cool it on your bench before removing from the pan.
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