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Mixing Methods

Chiffon Cake (Unshortened cake)

Prepared by: Fernando L. Fariñas Jr


 Stir together all dry ingrdients (flour, sugar,
and baking powder) in a bowl.
 Create a well at the center of the flour
mixture
 Place all liquid ingredients except egg whites
at the center then blend thoroughly.
 Beat egg whites in a separate bowl. Add
cream of tartar. Beating continues until soft
peak stage.
 Gradually fold the flour-yolk mixture into
the egg-white form.
Stir together all dry ingrdients (flour,
sugar, and baking powder) in a bowl.

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