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
