Kaya Cereal Cake

By Chef Lisa Leong

ck  (A) Hong Kong flour 80 g
ck  SR flour 100g
ck  Castor sugar 70g
ck  Salt 3g
ck  (B) Corn oil 70g
ck  Pandan coconut oil 3 tbsp
ck  Large egg yolks 5
ck  Frezfruta Kaya 200g
ck  Mix both (A) ++ (B) thoroughly
ck  (C) Eggwhites 5 (large egg)
ck  Castor sugar 40g
ck  (D) Gold Kili Oat cereal 2 sachets
ck  Whip all (C) ingredients and eggwhites into semi stiff peak
ck  Hand mix (A) ++ (B) ingredients into smooth batter.
ck  Fold bind in whipped eggwhites by 3 times into AB batter, mix bind thoroughly. Finally fold in the Oat Cereal into batter lightly.
ck  Transfer Kaya chiffon batter into 10 inches tube chiffon cake tin. Bake at 200C Cornell Electric Oven for 1st 10 minutes then lower oven heat to 170C for another 35 to 40 minutes until cake is done. Invert cake tin allow kaya chiffon cake to cool slightly before removing out from mould.