Fermented Cassava Chiffon Cake

KBB#16: Fermented Cassava Chiffon Cake

Chiffon cakes were invented in the 1920s by a Californian named Henry Baker who went on to sell his recipe to General Mills in the 1940s. Chiffon cakes were very popular in the 1950s and then seemed to fade away. Luckily, they are now being rediscovered, maybe because they are hailed as having less cholesterol than other cakes or maybe it is because, while similar to an angel food cake, they are not as sweet.
Source : Joy of Baking

Few weeks ago I made pandan chiffon which I die for, today I tried to modified with my homemade fermented cassava. Love the taste.

Recipe modified and adopted from Fatmah Bahalwan, Pandan Chiffon Cake
English version below:
Paste ingredients:
50 gr sugar
20 gr full cream milk powder ( I use skim milk)
20 gr corn flour
80 gr plain flour ( I use selfrising flour)
100 gr fermented cassava
1/2 tsp baking powder double acting ( I use regular baking powder)
100 ml cooking oil ( I use sunflower oil
110 g egg yolks ( 7-8 depend on the size

White mixture :
8 egg whites ( small size eggs)
125 gr sugar
1/2 tsp salt
1 tsp cream of tar tar( optional)

Preheat oven 180 c.
Mix all dry ingredients using whisk, add liquid mixtures and stir ocasionally until smooth.

White mixtures : whisk all ingredients until soft peak. Add white mixtures into paste mixture, still slow until all combined. Pour into ungreased angel cake tin dia 25 cm, oven for about 45 minutres. Remove from oven and inverted immediately to prevent shrinking and loosing its volume. Let it really cool before remove the cake using knife along the sides. Slice the cake by using bread knife only.