Ingredients

Tommy's Chiffon Cake Premix 100g

Egg 125g

Water 15g

Salad Oil 25g

Mascarpone Cheese 30g

Sugar 5g

Whipping Cream 10g

Brown Sugar Q-skin Filling 40g

Preparation

1. Preheat the oven to an upper temperature of 200℃, and a lower temperature of 160℃.

2. Grease the oil on the frying pan, and spread a thin layer of bread flour.

3. After softening the Mascarpone cheese, mix sugar until melted, and then stir the whipping cream until smooth.

4. Put the mixture into the fridge.

Instructions

1. Mix Chiffon Cake Premix and egg for 6 mins.

2. Add water and salad oil at the same time, and mix with medium speed until smooth.

3. Pour half of the batter into the frying pan, put the brown sugar Q-skin filling, Mascarpone cheese on the batter, and then pour the rest of the batter on it.

4. Fry with low flame on the stove for 1 min, and bake in the oven for 25 mins.

5. After baking, plate and decorate the cake.