Application: Chiffon cake, Angel Cake, Foam cake
Advantages: Consistency quality, excellent taste and aroma, moist, soft and fluffy texture excellent aeration ability
Storage: Best store in cool and dry place (24-28°c)
Avoid Floor and wall contact
Pallet:40 bags per pallet
Recipe for Chiffon Cake
| Part A | Chiffon Cake B Mix(350g), Egg Yolks(12nos), Water(180g), Santan Powder(25g), Coconut Pandan Flavour(3g), Apple Green Colour(2g), Vegetable Oil(50g) |
| Part B | Egg White(12nos), Sugar(100g), cream of Tartar(3g) |
Step 1 – Whisk Chiffon Cake Mix, egg yolks, water, santan powder, flavour and colour for 5 minutes using high speed, then slowly add in vegetable oil and keep aside(Part A)
Step 2 – Whisk Part B until firm texture
Step 3 – Fold Part B into Part A mixture and combined well
Step 4 – Pour mixture in an un-greased chiffon cake mould
| Pan Size: Inches | Round 8″ | Round 21″ |
| Batter Weight | 280g+- | 700g+- | Baking Time | 45 mins | 70 mins |
| Temperature | 155°c – top 170°c – bottom |
155°c – top 175°c – bottom |
