Chiffon Cake

Ingredients Weight

Group 1

Mauri Mamon Cake Mix Code 100 500g

Whole Egg 300g

Egg White 325g

Group 2:

Corn Oil 50g

Coconut Milk 125g


Product Method

  1. Mix Group 1 ingredients for 1 minute at low speed.
  2. Scrape down sides to ensure no lumps sticking to the bowl.
  3. Change to high speed and mix for about 7 minutes.
  4. Gradually add in Group 2 and blend at slow speed for about 30s – 1 min.
  5. Fill in 200g batter into a 12.5cm chiffon mould or 500g batter into a 17cm chiffon mould.
  6. Bake at 180°C for about 30 – 35 min (12.5cm mould) and 35 – 40 min (for 17cm mould). Baking conditions vary depending on batter scaling weight and oven characteristics.
  7. Remove from oven and invert the chiffon mould for cooling.
  8. Once cooled, remove from mould.
Chiffon Cake