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Chefstar Chiffon Cake Tin Loose Base 戚风蛋糕模 Siffon Kek Tin Kek

Chefstar Chiffon Cake Tin Loose Base 戚风蛋糕模 Siffon Kek Tin Kek

4.5 (667) · € 13.00 · In Magazzino

WELCOME TO CHEFSTAR

# PRODUCT NAME: Chefstar Chiffon Cake Tin Loose Base
# 戚风蛋糕模 Siffon Kek Tin Kek Mould Pandan Cake Mould
# Material ：Aluminium
# Size：16cm/18cm/20cm/22cm/24cm/26cm
# Loose Base Design
# Made In MALAYSIA
# Malaysia Branded
# Suitable For：Chiffon Cake，Pandan Chiffon Cake，Orange Chiffon Cake，
Vanilla Chiffon Cake ，Chocolate Chiffon Cake. And Other Chiffon Cakes.

16-cm (6-inch) chiffon cake pan

2 large eggs (100 g without shell)
60 g (5 Tbsp) granulated sugar
30 ml (2 Tbsp) vegetable oil
40 ml (2 Tbsp and ¾ tsp) water/milk/citrus juice
50 g (¼ cup and add 4 tsp) cake flour (Make sure to measure correctly; See my tutorial video.)
3 g (¾ tsp) baking powder
vanilla extract
Bake at 340 ºF (170 ºC) for 25-30 minutes.

18-cm (7-inch) chiffon cake pan (BASIC)

3 large eggs (150 g without shell)
85 g (measure ½ cup and remove 1 Tbsp) granulated sugar
40 ml (3 Tbsp) vegetable oil
60 ml (¼ cup) water/milk/citrus juice
75 g ( cup and remove 2 tsp) cake flour (Make sure to measure correctly; See my tutorial video.)
4 g (1 tsp) baking powder
vanilla extract
Bake at 340 ºF (170 ºC) for 30-35 minutes.

20-cm (8-inch) chiffon cake pan

5 large eggs (250 g without shell)
130 g ( cup) granulated sugar
60 ml (¼ cup) vegetable oil
95 ml (measure cup and add 1 ½ Tbsp) water/milk/citrus juice
120 g (1 cup) cake flour (Make sure to measure correctly; See my tutorial video.)
6 g (1 ¼ tsp) baking powder
vanilla extract
Bake at 340 ºF (170 ºC) for 35-40 minutes.

22-cm (8.5-inch) chiffon cake pan

6 large eggs (300 g without shell)
170 g (measure 1 cup and remove 2 Tbsp) granulated sugar
80 ml (6 Tbsp) vegetable oil
120 ml (½ cup) water/milk/citrus juice
150 g (1 ¼ cup) cake flour (Make sure to measure correctly; See my tutorial video.)
8 g (2 tsp) baking powder
vanilla extract
Bake at 340 ºF (170 ºC) for 40-45 minutes.

24-cm (9-inch) chiffon cake pan

7 large eggs (350 g without shell)
190 g (measure 1 cup and remove 1 Tbsp) granulated sugar
90 ml (measure cup and add 1 Tbsp) vegetable oil
135 ml (measure ½ cup and add 1 Tbsp) water/milk/citrus juice
170 g (measure 1 cup and add 1 Tbsp) cake flour (Make sure to measure correctly; See my tutorial video.)
9 g (2 ¼ tsp) baking powder
vanilla extract
Bake at 340 ºF (170 ºC) for 45-50 minutes.

26-cm (10-inch) chiffon cake pan

8 large eggs (400 g without shell)
230 g (measure 1 cup and add 2 Tbsp) granulated sugar
110 ml (measure ½ cup and remove 2 tsp) vegetable oil
170 ml (measure cup and add 2 tsp) water/milk/citrus juice
210 g (1 ¾ cup) cake flour (Make sure to measure correctly; See my tutorial video.)
11 g (2 tsp) baking powder
vanilla extract
Bake at 340 ºF (170 ºC) for 50-55 minutes.
WHAT INSIDE THE BOX?
1 UNIT Chiffon Cake Tin

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