Fermented Cassava and Cheese Chiffon Cake
Change

Fermented Cassava and Cheese Chiffon Cake

Fermented Cassava is an everyday snack for some people around Asia. Here’s one of the recipe that put together East and Western ingredients and turn it into a nice fluffy chiffon cake that’s not too sweet and rise nicely due to the acid from the fermented cassava in it.

Daisy

Ingredients

  1. 7 eggs yolks
  2. 125 gr caster sugar
  3. 100 ml coconut milk
  4. 80 ml vegetable oil
  5. 1/4 tsp salt
  6. 150 gr flour
  7. 175 gr fermented cassava
  8. 75 gr cream cheese
  9. 7 egg whites
  10. 1/2 tsp vinegar or cream of tartar
  11. 75 gr caster sugar

Steps

  1. Preheat oven to 150’C

    Add Photo

    Add Photo

    Add Photo

  2. 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.

    Change

    Add Photo

    Add Photo

  3. In a clean bowl beat egg whites and vinegar until frothy.

    Change

    Add Photo

    Add Photo

  4. Add sugar in 3 batches until stiff peak, careful not to overbeat it.

    Change

    Add Photo

    Add Photo

  5. Fold in the egg whites to egg yolk mixture in batches.

    Change

    Add Photo

    Add Photo

  6. Pour into ungreased chiffon pan and bake for a full 60 minutes. If top is too brown cover with foil.

    Change

    Add Photo

    Add Photo

  7. Tip the pan and cool it on your bench before removing from the pan.

    Change

    Add Photo

    Add Photo

Add Step

Cooksnaps

(0)

Have you cooked this recipe?

Share your version with a Cooksnap photo

Share your Cooksnap

Related keywords