Group 1
Ingredient
KG
PETTINA CHIFFON CAKE MIX
1.000
Eggs
1.000
Water
0.150
Total Weight: 2.150
Group 2
Ingredient
KG
Vegetable Oil
0.150
Total Weight: 0.150
1. Using whisker, place Group 1 in mixing bowl.
2. Whisk approximately 1 minute on 1st speed.
3. Whisk further 10 minutes on 3rd speed.
4. Blend in Group 2 for 1 minute on 1st speed.
5. Deposit 500 g into ungreased chiffon cake mould.
6. Bake at 180°C for 45 minutes.
