느끼하지 않고 너무 달지않은 생크림 달고나 쉬폰케이크 만들기 / 달고나 생크림 쉬폰케이크 / 달고나쉬폰케이크 / 달고나 생크림 케이크/Dalgona Chiffon cake

Make Dalgona powder by mixing 73g Dalgona with 2g Cornflour.

Prepare Dalgona syrup by mixing 100ml warm water with 25g Dalgona powder.

For the Dalgona chiffon cake, mix 160g plain flour with 1 tsp baking powder.

Whip 5 egg whites until stiff peaks form.

In a separate bowl, mix 5 egg yolks with 75g natural unrefined sugar and 100ml oil.

Combine the whipped egg whites with the yolk mixture.

Add the Dalgona syrup (125ml) to the mixture and fold gently.

Pour the batter into a cake pan and bake at 160 degrees Celsius for about 45 minutes.

Let the cake cool completely.

For the Dalgona chantilly cream, whip 600ml whipping cream and mix in 50g Dalgona powder.

Spice Level:

Allergens