Ingredients:

Sugar, Wheat Flour, Modified Starch, Corn Starch, Dextrose Monohydrate, Chiffon Cake Premix Plus

Recipe:

Chiffon Cake Premix - 600 gm

Fresh Milk/Coconut Milk -120 ml

Whole Egg - 9 nos

Egg White - 4 nos

Corn Oil - 120 ml

Method:

1.Mix Chiffon Cake Premix, whole egg, egg white and fresh milk / coconut milk in high speed for 8 minutes.

2.Turn in low speed for another 3 minutes.

3.Then, add in corn oil and stir it well.

Baking Guide:

Oven Temperature : 180°C / 170°C

Baking Time : ± 30 minutes

Recommend Tray : 12’’ X 16’’ X 3

Net Weight: 5kg, 25kg/Pack

Shelf Life: 7 months