Bake for 35-40 minutes, until a tester comes out clean.ġ4. Lightly oil 4inch(10cm) mini springform pans and fill 3/4 full with cake batter. Gently fold the egg whites into the cake batter.ġ2. Add 150 gr sugar, and beat with the whisk attachment until glossy stiff peaks form.ġ1. In the bowl of a stand mixer, beat the egg whites until light and frothy.ġ0. In a separate bowl, whisk together the egg yolks, vegetable oil, milk, yam, ube extract and food colouring, until a deep purple colour is achieved and whisk together with dry ingredients.ĩ. Sift together the flour, baking powder, 150 gr sugar, and salt and whisk to combine.Ĩ. Shape into horns and set aside, refrigerating if the chocolate needs to firm up.ħ. Add a few drops of ube extract or food colouring until the desired colour is achieved.ĥ. Wrap in plastic wrap and allow to set in a cool room for 24 hours.Ĥ. Fold in the corn syrup and mix until it is a homogenous and a thick paste.ģ. Melt the white chocolate in a double boiler.Ģ.
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