Hazelnut Chiffon Cake
Phong Hong Bakes
Phong Hong Bakes
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Ingredients

  • 5 egg yolks
  • 60 g caster sugar
  • 50 ml grapes
  • 120 ml milk
  • 90 g superfine flour
  • 20 g rice flour
  • 60 g ground
  • 1 teaspoon vanilla essence
  • 5 egg white
  • 60 g caster sugar
  • 3 teaspoons or
  • 8. Bake at pre
  • or
  • 45 mins at lower rack or until cooked
  • 9. Once done, turn your chiffon tin upside down and cool completely before remove from the chiffon pan.

Instructions

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