Bailey's Chiffon Cake

I've got a little fed up of hunting for cake recipes to bake. I ended up creating one instead. It was a brilliant idea. I ended up getting a nice fluffy cake to die for. The cake didn't has a chance to live up more than 24 hours! It could have been faster if not because I insist we have to keep at least 4 slices for next day breakfast. Good thing I still remember to snap a picture before they were all gone. *LOL*

Here is the recipe for Bailey's chiffon cake.

Ingredient A
5 large egg white (or 6 medium size one)
60g icing sugar
1 tsp cream of tartar

Ingredient B
5 large egg yolk (or 6 medium size one)
20g icing sugar
45g sunflower oil
115g Baileys
100g cake flour
1 tsp baking powder
  1. Preheat oven at 170 degree
  2. Beat egg white until foamy. Add cream of tartar and continue beating until soft peak form. Gradually beat in the sugar till stiff peak form
  3. In a separate bowl, beat egg yolk with sugar. 
  4. Stir in oil and later milk till they are nicely combined
  5. Add in ingredient cake flour and baking powder.
  6. Finally fold in egg whites
  7. Bake the cake for 50 to 55 minutes
  8. Remove the cake and invert the ake immediately on wire rack.

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