Recipe: Delicious Fermented Cassava and Cheese Chiffon Cake

Fermented Cassava and Cheese Chiffon Cake. Fermented Cassava is an everyday snack for some people around Asia. Here's one of the recipe that put together East and Western ingredients and turn it into a nice fluffy chiffon cake that's not too sweet and rise nicely due to the acid from the fermented cassava in it. Mix all dry ingredients using whisk, add liquid mixtures and stir ocasionally until smooth.

Now that you have fermented cassava , you can chill it in the fridge , it tastes a lot better when it's been chilled. It is okay to consume them just like that too , but i prefer mine to be chilled. And if you've made plenty , you can always use them to make a cake from it too. You can cook Fermented Cassava and Cheese Chiffon Cake using 11 ingredients and 7 steps. Here is how you achieve it.

Ingredients of Fermented Cassava and Cheese Chiffon Cake

1. Prepare 7 of eggs yolks.
2. It's 125 gr of caster sugar.
3. It's 100 ml of coconut milk.
4. It's 80 ml of vegetable oil.
5. You need 1/4 tsp of salt.
6. Prepare 150 gr of flour.
7. Prepare 175 gr of fermented cassava.
8. It's 75 gr of cream cheese.
9. It's 7 of egg whites.
10. You need 1/2 tsp of vinegar or cream of tartar.
11. It's 75 gr of caster sugar.

Reduce the speed and add in the fermented tape/tapi and mix well. Chiffon cake using fermented cassava - it is a very unique taste, imagine a light cake with banana texture and a smell of rose apple and slight hint of alcohol due to the fermentation process. I like the Christmas decoration that I use in this cake, it can be easily bought from Kitchen Capers. For all the first time makers, let me tell you. the more cassava added, the thicker the cake.

Fermented Cassava and Cheese Chiffon Cake instructions

1. Preheat oven to 150’C.
2. Mix fermented cassava and coconut milk until well combined, add in egg yolks, cheese, 125gr sugar, oil, salt and flour. Mix well and put aside..
3. In a clean bowl beat egg whites and vinegar until frothy..
4. Add sugar in 3 batches until stiff peak, careful not to overbeat it..
5. Fold in the egg whites to egg yolk mixture in batches..
6. Pour into ungreased chiffon pan and bake for a full 60 minutes. If top is too brown cover with foil..
7. Tip the pan and cool it on your bench before removing from the pan..

Reduce the speed and add in the fermented tape/tapi and mix well. Cassava Cake is a classic Filipino dessert made from grated cassava (manioc). Cassava is also known as kamoteng kahoy and balinghoy in the Philippines. Cassava starch is also used to make tapioca. There are different cassava cake around, but this Cassava Cake Recipe is by far, the best that I have had.