Application: Chiffon cake, Angel Cake, Foam cake Advantages: Consistency quality, excellent taste and aroma, moist, soft and fluffy texture excellent aeration ability Storage: Best store in cool and dry place (24-28°c) Avoid Floor and wall contact Pallet:40 bags per pallet Recipe for Chiffon Cake Part A Chiffon Cake B Mix(350g), Egg Yolks(12nos), Water(180g), Santan Powder(25g), Coconut Pandan Flavour(3g), Apple Green Colour(2g), Vegetable Oil(50g) Part B Egg White(12nos), Sugar(100g), cream of Tartar(3g) Step 1 – Whisk Chiffon Cake Mix, egg yolks, water, santan powder, flavour and colour for 5 minutes using high speed, then slowly add in vegetable oil and keep aside(Part A) Step 2 – Whisk Part B until firm texture Step 3 – Fold Part B into Part A mixture and combined well Step 4 – Pour mixture in an un-greased chiffon cake mould Pan Size: Inches Round 8″ Round 21″ Batter Weight 280g - 700g - Baking Time 45 mins 70 mins Temperature 155°c – top 170°c – bottom 155°c – top 175°c – bottom
