Fermented Cassava and Cheese Chiffon Cake

Name: Fermented Cassava and Cheese Chiffon Cake
Cuisine: American
Ingredients: 7 eggs yolks; 125 gr caster sugar; 100 ml coconut milk; 80 ml vegetable oil; 1/4 tsp salt; 150 gr flour; 175 gr fermented cassava; 75 gr cream cheese; 7 egg whites; 1/2 tsp vinegar or cream of tartar; 75 gr caster sugar

Daisy @Daisy

Canberra

Fermented Cassava is an everyday snack for some people around Asia. Here’s one of the recipe that put together East and Western ingredients and turn it into a nice fluffy chiffon cake that’s not too sweet and rise nicely due to the acid from the fermented cassava in it.

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Ingredients

7eggs yolks
125 grcaster sugar
100 mlcoconut milk
80 mlvegetable oil
1/4 tspsalt
150 grflour
175 grfermented cassava
75 grcream cheese
7egg whites
1/2 tspvinegar or cream of tartar
75 grcaster sugar

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Steps

1

Preheat oven to 150’C
2

Mix fermented cassava and coconut milk until well combined, add in egg yolks, cheese, 125gr sugar, oil, salt and flour. Mix well and put aside.
3

In a clean bowl beat egg whites and vinegar until frothy.
4

Add sugar in 3 batches until stiff peak, careful not to overbeat it.
5

Fold in the egg whites to egg yolk mixture in batches.
6

Pour into ungreased chiffon pan and bake for a full 60 minutes. If top is too brown cover with foil.
7

Tip the pan and cool it on your bench before removing from the pan.