50 grams of concentrated coffee (2 tablespoons of coffee and 50 grams of hot water)
65 grams of Healthy Chef Cooking Oil
2 egg yolks
Ingredients part 3:
2 white eggs
40 grams of sugar
¼ teaspoon of cream of tartar
Ingredients for Caramel sauce:
200 grams of caramel sauce
2 tablespoons of brown sugar
2/3 cups of whipping cream
20 grams of unsalted butter
Direction for Caramel sauce:
In a pan or wok, add brown sugar and water with medium heat. Do not stir. Just wait until all ingredients melted together. Turn off the heat and add whipping cream. Stir all ingredient.
Add unsalted butter with low heat. Turn off the heat and wait until it cool.
Direction for Chiffon Cake:
Warm the over with top-bottom heat with 175’c
From ingredients part1, sift cake flour, brown sugar, baking soda, baking powder, salt, and milk powder together. Set aside.
From ingredients part 2, pour all ingredient into the bowl. Whisk all ingredients until well combined.
From ingredients part 3, beat the white egg with medium speed until getting a little form. Add cream of tartar and beat with high speed. Start to add sugar little by little and beat for a minute. Set aside.
Combine ingredients part 1 into ingredients part 2. Combine all together. Add the ingredients from white egg and whisk all together until well combined.
Pour the ingredients into the cup cake tray. Bake into the oven for 18-20 minutes.
Decorate the chiffon cake with macadamia nut and pour the caramel sauce on top. Ready to serve.