Wednesday, June 24, 2015

Moo Moo Chiffon

I had wanted to bake this quite sometimes back but hesitate till now. Love the swirl effects of this chiffon and the texture is soft and personally I liked it very much.

Recipe Source: Fion


3 Egg Yolks
35ml Milk
25ml Corn Oil
1/2 tsp Vanilla Extract
45g Low Protein Flour - Sift
1 tbsp Cocoa Powder
1 tbsp Hot Water
3 Egg Whites
25g Castor Sugar


1. Mix egg yolk with milk, corn oil & vanilla extract.
2. Add the sifted flour and mix well.
3. Mix cocoa powder with hot water, mix well and set aside.
4. Beat the egg white and castor sugar till soft form and glossy.
5. Fold the meringue to the egg yolk batter till well combined.
6. Pour half of the batter to the cocoa mixture and mix well.
7. Spoon the batter in alternate colour till batter finish.
8. Bake at 150 degrees for 30 mins or till cooked.
9. Remove from oven and revert the mould.
10. Let it cool completely.

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Organized & hosted by Fion of Xuan Hom's Mom Kitchen Diary


Joceline Lor said...

这个月很流行这个 moo moo 花纹哦。嘻嘻 。。

Linda said...

It looks beautiful and sounds very good. Thank you so much for sharing! :)

Cecilia Yap said...

Hi Joceline ..I was so tempted to bake this after seeing so many bloggers baking this so decided to try it too..

Cecilia Yap said...

Tks's my pleasure to share.

Fion said...

Moo moo moo had gone...wish to have urs now..haha