Ingredients
Chiffon cake
- Oil 40g
- 6 eggs
- Milk 80g
- Sugar 85g
- Cake Flour 120g
- Baking powder 5g
Whipped cream
- Fresh cream 500g
- Condensed milk 100g
Fruits: as much as you like
Steps
Chiffon cake base
- Preheat oven to 160C
- Separate the eggs
- Add oil into the yolks, shake the bowl gentlely to cover the yolks with oil, mix well
- Add in milk gradually, set aside
- Beat egg whites at low speed until foamy
- Add 50% sugar and beat egg whites at low speed until it thickens and becomes glossy
- Add the remaining 50% sugar and beat egg whites at medium until stiff peaks form, set aside
- Add and whisk sifted flour and baking powder into the yolk batter gradually
- Mix until there is no lump
- Gentle fold the egg white meringue into the yolk batter (gently fold in, otherwise you won't get the airy fluffy texture)
- Pour the mixture your preferred mould
- Tap to release large air bubbles
- Bake at 160C for 10mins (you might need longer if your cake is thicker, my cake batter was spread to only 1-1.5cm thick)
- Once it's cooked, tap to knock hot air inside the cake and let it cool down completely
- Cut the cake into your desired size, mine ones are 8"
Whipped cream
- Add fresh cream and condensed milk into a big bowl
- Beat until soft peaks form with some clear trails
Assembling
- One layer of cake
- One layer whipped cream
- One layer of fruits
- One layer of cream
- Repeat 1-3(It really simple😉)
- Topped with icing sugar and your favourite Christmas decorations🎅🏼
To make it more fun,you can mix in different texture, you can try cookies, cornflakes - the possibilities are endless with trifles! But the thing is no matter how you create your trifle, the colourful layers of trifle always create a strong visual impact and it's a lot of delicious flavours in one bite❤️🍰🥂
bon appetit
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