Hello everybody, I hope you are having an incredible day today. Today, we’re going to prepare a distinctive dish, fermented cassava and cheese chiffon cake. One of my favorites. This time, I will make it a little bit unique. This will be really delicious.
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. Great recipe for Fermented Cassava and Cheese Chiffon Cake. Fermented Cassava is an everyday snack for some people around Asia.
Fermented Cassava and Cheese Chiffon Cake is one of the most well liked of current trending foods on earth. It is enjoyed by millions every day. It’s easy, it’s fast, it tastes delicious. Fermented Cassava and Cheese Chiffon Cake is something that I’ve loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we must prepare a few components. You can have fermented cassava and cheese chiffon cake using 11 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Fermented Cassava and Cheese Chiffon Cake:
- Get 7 eggs yolks
- Get 125 gr caster sugar
- Take 100 ml coconut milk
- Take 80 ml vegetable oil
- Take 1/4 tsp salt
- Make ready 150 gr flour
- Make ready 175 gr fermented cassava
- Take 75 gr cream cheese
- Prepare 7 egg whites
- Prepare 1/2 tsp vinegar or cream of tartar
- Make ready 75 gr caster sugar
One of my favorites food recipes. This time, I will make it a little bit tasty. Mix all dry ingredients using whisk, add liquid mixtures and stir ocasionally until smooth. Whisk all ingredients until soft peak.
Steps to make Fermented Cassava and Cheese Chiffon Cake:
- Preheat oven to 150’C
- 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.
- In a clean bowl beat egg whites and vinegar until frothy.
- Add sugar in 3 batches until stiff peak, careful not to overbeat it.
- Fold in the egg whites to egg yolk mixture in batches.
- Pour into ungreased chiffon pan and bake for a full 60 minutes. If top is too brown cover with foil.
- Tip the pan and cool it on your bench before removing from the pan.
- Ready to serve and ENJOY!
Mix all dry ingredients using whisk, add liquid mixtures and stir ocasionally until smooth. Whisk all ingredients until soft peak. Add white mixtures into paste mixture, still slow until all combined. Beat cassava, condensed milk and butter - til fluffy and creamy. In another bowl, beat sugar and eggs til light and fluffy.
So that’s going to wrap this up for this special food fermented cassava and cheese chiffon cake recipe. Thank you very much for your time. I’m confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to bookmark this page in your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!
