Feather-light chiffon cake with Pettina mix and Ovalett.
Recipe ingredients and methods are available in both English and Thai.
| Group 1 | |
|---|---|
| Pettina Kokomix (Chiffon) | 500 g |
| Egg | 500 g |
| Water | 70 g |
| Ovalett | 20 g |
| Total | 1090 g |
| Group 2 | |
| Oil | 70 g |
Step 1: Whisk Group 1 on high 6–8 minutes until light.
Step 2: Fold in oil.
Step 3: Bake at 180 °C in ungreased chiffon tins; invert to cool.
Temperature: 180 °C
Products
Serving suggestionBakels
Pettina chiffon cake mix for extra-light, airy chiffon and sponge cakes with excellent volume.
Serving suggestionBakels
The classic Bakels gel cake emulsifier. Gives sponges and chiffons excellent volume, fine even crumb and a stable batter that tolerates long mixing. Use 3–5% on flour weight.
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All products used in this recipe are available from our Phuket warehouse.
