Delicious snacks Typical Brazil: Brazilian Chocolate Chiffon Cake
Chiffon cake mold did not spread with margarine in order to
inflate the perfect cake. The cake should tilt in the top of the bottle. Enter
the mouth of the bottle into the hole the center of the pan. Allow to cool. Cut
the cake while the cake is still hot, will make the cake went down frown.
Ingredients:
- 175 grams of cake flour
- 150 grams of fine sugar
- 1/2 teaspoon baking powder
- 1 teaspoon instant coffee powder
- 1/4 teaspoon cinnamon powder
- 60 ml cooking oil
- 6 egg yolks
- 90 ml of water
- 50 grams of dark cooking chocolate, melted
- 6 egg whites
- 1/2 teaspoon salt
- 1/2 teaspoon cream of tar-tar
How to Make:
- Preheat oven to a temperature of 180 degrees Celsius.
- Mix the flour, half the sugar, baking powder, instant coffee, cinnamon, oil, water, and egg yolks. Stir well.
- Add dark cooking chocolate. Stir well. Set aside.
- Beat the egg whites, salt and cream of tartar until half inflated. Add the remaining sugar a little as she whipped until fluffy.
- Spoon a little egg white mixture into the egg yolk mixture, stirring gently until blended. Pour into pan chiffon cake. Oven 45 minutes until cooked.
- Remove from oven and turn pan on top of the bottle. Allow to cool. Remove from pan.
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