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Monday 28 December 2015

Jello Chiffon Cake

Adapted from Michelle Marie Mower.

*21cm chiffon tin

5 Egg Yolks
1/2 tsp Salt
80g Milk
60g Oil
40g Castor sugar
100g Jell-O (any flavour)
120g Cake flour
1/2 tsp Baking powder

5 Egg whites
40g Castor sugar
Pinch of cream of tartar


  • Preheat oven at 150C
  • Sieve cake flour & baking powder.  Set aside.
  • Mix yolk, salt, milk, oil & sugar until well combined, then add in Jello and mix well.
  • Fold in sieved flour mixture.  Set aside.
  • Whisk egg whites until foamy, then add in cream of tartar.
  • Add in sugar gradually and whisk till attained stiff peak.
  • Fold in meringue into yolk batter, in 3 batches.
  • Transfer to baking tin, tap few times to release trapped air bubbles.
  • Send to bake for an hour.
  • Once baked, invert to cool completely.

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