Chiffon Cake

Chiffon Cake
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Servings - Prep Time - Cook Time -


  • 165 grams of flour
  • 200 grams (6 eggs) egg white
  • 20 grams of sugar (1)
  • 145 grams of sugar (2)
  • 1 gram of Cream of Tar - Tar
  • 2 grams of Baking Powder
  • 100 grams of egg yolk
  • 75 grams of oil
  • 3 grams of Pandan Paste
  • 150 grams of thick coconut milk
How to Make


  • Sift the BOLA MERAH Flour with baking powder, set aside
  • Beat with a whisk in a bowl of egg yolks, sugar, until sugar dissolves.
  • Add coconut milk, oil and pandan paste, stir until blended
  • Pour in a flour sieve, stir again until blended, set aside
  • Beat the egg whites, sugar 1 and cream of tar - tar until stiff.
  • Pour a little egg white mixture into the flour mixture, stir until blended
  • Put the egg white dough back into the flour mixture gradually, continue until the egg white dough runs out
  • Pour into the chiffon cake pan until ¾ of the pan.
  • Bake at 160 degrees for 55 minutes / until cooked.
  • Serve according to taste.

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