Hello everybody, it’s Louise, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, fermented cassava and cheese chiffon cake. It is one of my favorites food recipes. 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. Fermented Cassava and Cheese Chiffon Cake. Hello everybody, I hope you're having an incredible day today.
Fermented Cassava and Cheese Chiffon Cake is one of the most favored of current trending meals on earth. It’s simple, it’s quick, it tastes delicious. It’s enjoyed by millions daily. Fermented Cassava and Cheese Chiffon Cake is something which I have loved my whole life. They’re fine and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can cook fermented cassava and cheese chiffon cake using 11 ingredients and 7 steps. Here is how you cook that.
The ingredients needed to make Fermented Cassava and Cheese Chiffon Cake:
- Get 7 eggs yolks
- Get 125 gr caster sugar
- Prepare 100 ml coconut milk
- Make ready 80 ml vegetable oil
- Prepare 1/4 tsp salt
- Prepare 150 gr flour
- Prepare 175 gr fermented cassava
- Make ready 75 gr cream cheese
- Make ready 7 egg whites
- Get 1/2 tsp vinegar or cream of tartar
- Prepare 75 gr caster sugar
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. 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. Thanks so much for your time. I am confident you will make this at home. There is gonna be interesting food in home recipes coming up. Remember to bookmark this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!
