Tropical Fruit Chiffon Cake Recipe

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Tropical Fruits Chiffon Cake

Baking Summary

  • Oven Temperature : 180°C
  • Baking Time : 30 minutes
  • Mould Size : 9"

    • Ingredients

    Chiffon Cake

    A

  • 150 g of Superfine Flour
  • 1 tsp of Baking Powder
  • 1 tbsp of Milk Powder
  • 100 g of Sugar
  • ˝ tsp of Salt

    • B

  • 80 ml of Cooking Oil
  • 4 Egg Yolks
  • 80 ml Orange Juice

    • C

  • 4 Egg Whites
  • 80 g of Sugar
  • ˝ tsp of Cream of Tartar

    • Cake Decoration

  • 1 Mango
  • 5 Strawberries
  • 1 Kiwi Fruit
  • 2 Slices of Peaches
  • 1 Dragon Fruit
  • 100 g of Cooking Chocolate
  • 50 g of Piping Gel

    • Directions

    1. Mix well dry ingredients A.
    2. Add in ingredients B and stir until smooth.
    3. Beat egg whites for 1 minute. Add sugar and cream of tartar gradually. Continue beating until it is very stiff.
    4. Fold mixture from Step 3 into the egg mixture. Bake at 180°C for 30 minutes.

    Decoration

    1. Slice cake into 3 layers.
    2. Cut fruits into small pieces and mix well with ˝ of the whipping cream. Sandwich the cake with this.
    3. Cover the whole cake with the other half of the whipping cream. Decorate the top with fruits, glazed with piping jelly. Use melted chocolate for additional decoration.

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