Fermented Cassava and Cheese Chiffon Cake
Fermented Cassava and Cheese Chiffon Cake

Hello everybody, it is Brad, welcome to my recipe page. Today, I’m gonna show you how to make a special dish, fermented cassava and cheese chiffon cake. One of my favorites. For mine, I will make it a little bit tasty. 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 favored of recent trending meals on earth. It’s appreciated by millions every day. It is simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Fermented Cassava and Cheese Chiffon Cake is something that I’ve loved my whole life.

To begin with this particular recipe, we must prepare a few ingredients. You can cook fermented cassava and cheese chiffon cake using 11 ingredients and 7 steps. Here is how you cook it.

The ingredients needed to make Fermented Cassava and Cheese Chiffon Cake:
  1. Make ready 7 eggs yolks
  2. Take 125 gr caster sugar
  3. Make ready 100 ml coconut milk
  4. Prepare 80 ml vegetable oil
  5. Make ready 1/4 tsp salt
  6. Prepare 150 gr flour
  7. Get 175 gr fermented cassava
  8. Prepare 75 gr cream cheese
  9. Take 7 egg whites
  10. Make ready 1/2 tsp vinegar or cream of tartar
  11. Take 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:
  1. Preheat oven to 150’C
  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.
  3. In a clean bowl beat egg whites and vinegar until frothy.
  4. Add sugar in 3 batches until stiff peak, careful not to overbeat it.
  5. Fold in the egg whites to egg yolk mixture in batches.
  6. Pour into ungreased chiffon pan and bake for a full 60 minutes. If top is too brown cover with foil.
  7. Tip the pan and cool it on your bench before removing from the pan.
  8. 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 is going to wrap it up with this exceptional food fermented cassava and cheese chiffon cake recipe. Thank you very much for reading. I am confident that you can make this at home. There’s gonna be more interesting food at home recipes coming up. Remember to save this page in your browser, and share it to your loved ones, friends and colleague. Thank you for reading. Go on get cooking!