Chiffon Cup Cake

Ingredients (Mixture A)

• 243g Cake Flour
• 13g Baking Powder
• 108g Granulated Sugar
• 144g Egg yolks
• 170g Water
• 24g EZ's Best Flavocol (Choice of Ube, Strawberry & Buko Pandan)
• 94g Vegetable Oil
• 0.5g EZ’s Best Potassium Sorbate

Ingredients (Mixture B)

• 256g Egg Whites
• 2g Cream of Tartar
• 108g Sugar

 

1. Preheat oven to 350F. Line mamon molder with baking paper.
2. Mixture A: Mix together cake flour, baking powder and sugar.
3. Gradually add in egg yolks, water w/ potassium sorbate, oil and EZ's Best Flavocol.
4. Mixture B: Beat egg whites with Cream of Tartar using wire whip attachment until soft peak then gradually add sugar. Continue beating until soft peak forms.
5. Fold in Mixture A to Mixture B.
6. Pour into mamon molder, bake for 25-30 mins