Fermented cassava chiffon cake

4 servings
30 min
20 min
Very Easy


Number of serving: 4
50 gr sugar

20 gr full cream milk powder

20 gr corn flour

80 gr plain flour

100 gr fermented cassava

1/2 teaspoon baking powder double acting

100 ml cooking oil

110 g egg yolks

8 egg whites

125 gr sugar

1/2 teaspoon salt

1 teaspoon cream of tar tar


  • Preheat oven 180 c. Mix all dry ingredients using whisk, add liquid mixtures and stir ocasionally until smooth. Whisk all ingredients until soft peak. Add white mixtures into paste mixture, still slow until all combined. Pour into ungreased angel cake tin dia 25 cm, oven for about 45 minutres. Remove from oven and inverted immediately to prevent shrinking and loosing its volume. Let it really cool before remove the cake using knife along the sides. Slice the cake by using bread knife only.

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