Ingredients
4 egg yolks
27g sugar
53g vegetable oil
53ml water
80g cake flour ~ sieve
1 tsp vanilla essence
1 tbsp cocoa powder ~ sieve
Chocolate rice
5 egg whites
60g sugar
1/4 tsp cream tartar
Directions:
- Preheat oven to 160 deg C. Line paper cup & paper cones.
- Beat egg yolks with sugar; whisk till pale yellow before stirring in oil & water.
- Add sieved flour & whisk till no trace of flour found.
- Scoop over 22 tsp of batter into another bowl & set aside. To the rest of the batter add the cocoa powder & mix well.
- In another bowl, beat egg whites with cream of tartar till frosty, mixing in caster sugar in 2 additions & continue to beat till stiff peak.
- Scoop over 44 tbsp meringue over to the vanilla batter. Fold in the meringue gently, taking care not to deflate the egg whites.
- Fold in the rest of the meringue gently into the chocolate batter.
- Fill the chocolate batter equally into the paper cone (abt 5 tsp) and top with the vanilla batter (abt 3-4 tsp). Sprinkle the chocolate rice on top.
- Bake the cone for 20-25 mins or till skewer comes clean. Place a tray with cones on the cooling rack to cool.
- Unmould the cakes when cool.
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