Ingredients (A)
- 80g Hong Kong flour
- 100g SR flour
- 70g Castor sugar
- 3g Salt
Ingredients (B)
- 70g Corn oil
- 3 tbsp Pandan coconut oil
- 5 Large egg yolks
- 200g Frezfruta Kaya
Mix both (A) ++ (B) thoroughly
Ingredients (C)
- 5 (large egg) Eggwhites
- 40g Castor sugar
Ingredients (D)
- 2 sachets Gold Kili Oat cereal
Whip all (C) ingredients and eggwhites into semi stiff peak
Method of preparations and bake
- Hand mix (A) ++ (B) ingredients into smooth batter.
- Fold bind in whipped eggwhites by 3 times into AB batter, mix bind thoroughly. Finally fold in the Oat Cereal into batter lightly.
- Transfer Kaya chiffon batter into 10 inches tube chiffon cake tin. Bake at 200 C Cornell Electric Oven for 1st 10 minutes then lower oven heat to 170 C for another 35 to 40 minutes until cake is done. Invert cake tin allow kaya chiffon cake to cool slightly before removing out from mould.
