Baileys Chiffon Cake

Learn to bake a soft and fluffy Baileys Chiffon Cake with this simple recipe!

Ingredients

• 8 Kutel
• 50g Castor Sugar
• 140g thick Coconut Milk
• 30ml Baileys
• 100g Oil
• 180g Low Protein Flour
• 20g Cornstarch
• 25g Baileys Powder

• 8 Putel
• 130g Castor Sugar
• 1tsp Lemon Juice
• 1/4 tsp Salt

Directions:

• Whisk Kutel and Sugar
  
  
• Add the Coconut Milk and Oil
  
  
• Stir with Baileys before adding all the Flour that has been sifted
  
  
• Mix Putel until slightly foamy
  
  
• Add Lemon Juice, Salt and Sugar and mix well
  
  
• Pour this mixture into a chiffon pan
  
  
• Hit the pan to the table several times
  
  
• Bake at temperature of 170°C, for 12 minutes. Then continue at 150°C for 65 minutes.
  
  
• Remove from oven, pound again on the table before serving

Recipe by Ling’s Pastry

For more recipes, follow @lings_pastry and @webberkitchen on Instagram