Chiffon cake with whipped cream heart: a mouthwatering dessert
published on 20 September, 2019 at 09:48
Ingredients:
2 egg yolks
10 gr sugar
25 gr milk
25 gr oil
50 gr flour
2 egg yolks
10 gr sugar
25 gr milk
25 gr oil
50 gr flour
2 egg whites
30 gr sugar
30 gr sugar
100 gr whipped cream
Directions:
Divide the egg whites from the yolks and beat them with sugar, milk, oil and sieved flour. Whisk the egg whites with the sugar and add the two compounds. Pour the mixture into an 18x8 cm container and bake at 340° F (170°) for 25 minutes.
Let it cool and stuff with the cream after creating two holes in the cake.
Divide the egg whites from the yolks and beat them with sugar, milk, oil and sieved flour. Whisk the egg whites with the sugar and add the two compounds. Pour the mixture into an 18x8 cm container and bake at 340° F (170°) for 25 minutes.
Let it cool and stuff with the cream after creating two holes in the cake.
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