STRAWBERRY JELLO-O CHIFFON CAKE


STRAWBERRY JELLO-O CHIFFON CAKE
Share by: (Michelle Marie Mower)

Ingredients:

(A)
5 Egg Yolks
1/2 tsp Salt
80g Milk
60g Oil
45g Sugar

(B)
100g Jell-O (Any Flavor)

(C)
120g Cake Flour
1/2 tsp Baking Powder

(D)
5 Egg Whites
45g Sugar
A pinch of Cream of Tartar or 1/2 tsp Lemon Juice

Steps:

1. Mix (A) until well combined.
2. Add in (B), and mix well again, then add (C) till well combined.
3. Whisk (D)'s Egg Whites till bubbles start to form before adding in Cream of Tartar or Lemon Juice.
4. Slowly add in sugar in 3 portions. Whisk till meringue reaches stiff peak.
5. Fold 1/3 of the meringue into the batter.
6. Continue folding in slowly another 1/3 of the meringue.
7. Transfer all the folded batter into the remaining meringue on the mixing bowl.
8. Slowly fold in until well combined.
9. Transfer batter into pan. (Tap as you transfer).
10. After transferring, continue tapping to release any bubbles trapped within.
11. Bake at 150 degrees Celsius / 1 hour. (My oven temperature).
12. Bake till desired brown and do a cake test to ensure cake to be fully baked.
13. Immediately remove from oven; bang the pan on the counter a few times and invert to cool down completely before removing from pan.

~ Happy Baking Michelle's Recipe! ~

Fiona Lau

Baking's Corner (BC) was founded in 2013 by our passionate homebaker, Fiona Lau. She started sharing her recipes and little did she expect to inspire other passionate homebakers to do the same.

BC has then grown into a huge recipe library with more and more recipes being added each day. Fiona strongly believes that "Sharing is Receiving", from professionals to beginners, you can find a large variety of recipes contributed by homebakers and professionals!

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