Description
Tangerine Chiffon Cake’s sweetness is not overwhelming and its slight flavor of the tangerine is just a perfect and delicate balance in the palate. Moreover, the fluffy chiffon cake is perfect for a celebration cake!
Ingredients
A
- ESL milk 120g
- Butter 150g
- Cake flour 200g
- Marmalade 60g
- 1 tbsp. baking powder
- 450g egg yolk
- Alchemy Cheese Flavored Seasoning Powder 10g
B
- 550g egg white
- 310 g sugar
- 1 tbsp cream of tartar
Instructions
1. Sift flour and baking powder. Set aside.
2. Boil the ESL milk with the butter and marmalade, then add in flour and baking powder, make sure to stir well.
3. Add in egg yolk, then whisk the egg yolks until they change from dark and glossy to light and frothy.
4. To beat egg whites, sugar and cream of tartar until they form soft peaks. And then mix with flour and Cheese Flavored Seasoning Powder.
For ring mold: Increase heat to 350 degrees F (around 175 degrees C), and bake 25 to 30 minutes until done. Invert pan until cool.
For loaf pan: Increase heat to 350 degrees F (around 175 degrees C), and bake 20 to 25 minutes until done. Invert pan until cool.
5. Cool the cake completely and then using decorative sugar to embellish the cake.
