Thursday, July 23, 2015

Cream Yoghurt Cake

Recipe adapted from Sirlina Lee. 

Yolks 2
Plain flour 38g
Corn flour 10g
Oil 24g
Yoghurt 60g
Passion fruit 2 spoonful

Whites 2
Sugar 35g

Prepare using chiffon method. 
Bake in preheated oven at 170C for 15mins then 160C for 20mins. Turn off power, without opening oven door, leave cake in oven for another 25 mins. Invert cake to cool. 



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