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Potato Ube Marble Taisan Chiffon Cake

Teaming up with Kitchen 143 and Potatoes USA is a renowned chef most known for creating sweet pastries and desserts. Chef Jackie Ang Po is an award-winning chef who has received international recognition for her delectable creations. She’s the owner of the iconic Fleur de Lys Patisserie and Cafe in Tomas Morato, and is an officer at the Pastry Alliance of the Philippines.

Chef Jackie used U.S. dehydrated potatoes for two Filipino favorites perfect for the summer season. Try her summer quenching creations, the U.S. Potato and Ube Marble Taisan and U.S. Potato Sorbetes.

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Print Recipe
Prep Method: Baked

Dish

DessertSnack

Prep Time

30 Mins

Cook Time

20 Mins

Serving

Serves 8

Description

Teaming up with Kitchen 143 and Potatoes USA is a renowned chef most known for creating sweet pastries and desserts. Chef Jackie Ang Po is an award-winning chef who has received international recognition for her delectable creations. She’s the owner of the iconic Fleur de Lys Patisserie and Cafe in Tomas Morato, and is an officer at the Pastry Alliance of the Philippines.

Chef Jackie used U.S. dehydrated potatoes for two Filipino favorites perfect for the summer season. Try her summer quenching creations, the U.S. Potato and Ube Marble Taisan and U.S. Potato Sorbetes.

Ingredients

  • 60 grams Cake flour
  • ¾ teaspoon Baking powder
  • 50 grams Sugar
  • 2 tablespoon Corn oil
  • 15 grams U.S. Dehydrated potato flakes (¼ cup)
  • 3 tablespoon Hot milk
  • 2 Eggyolks
  • 2 teaspoon Ube flavoring
  • 2 Eggwhites
  • 25 grams Sugar
  • 50 grams Butter, melted
  • 50 grams Sugar

Preparation

  1. Mix first 7 ingredients for the Chiffon Cake in a bowl.
  2. Beat eggwhites with sugar until stiff, fold in eggyolk batter.
  3. Divide the batter into two, add mango flavoring to one.
  4. Fold gently and bake in cupcake molds.
  5. Bake at 325F for 20 mins.
  6. Brush with Melted butter, dip in sugar.

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