INGREDIENT
1 package MAYA Whole Wheat Hotcake Mix 200 g
2/3 cup water
¼ cup corn oil
3 pieces egg whites (reserve egg yolks for future use)
¼ cup sugar
PROCEDURE
- Preheat oven to 350°F/177°C. Prepare 8-inch tubepan.
- (K) Combine hotcake mix, water and oil. Mix until smooth.
- (K) Beat egg white until soft peaks form. Add sugar gradually, and continue beating until stiff peak stage is reached.
- (K) Fold in the meringue mixture into batter mixture until well blended and pour onto prepared pan.
- Bake for 40-45 minutes or until done. Invert on a cooling rack. Allow to cool before topping with your favorite fruit, if desired.
YIELD
6=8 servings
NOTES
K = Kid friendly tasks
4 Responses
Can I use the Maya Original Hotcake Mix to make chiffon cake?
Sure. Here’s a recipe that you can reference using MAYA Whole Wheat Hotcake Mix instead.
Sure you can. It would be a bit denser than your usual chiffon cake though. Here’s a recipe using the MAYA Whole Wheat Hotcake Mix you can use for reference: https://newgenbaker.com/whole-wheat-chiffon-cake/
Thank you! It’s perfect!