Recipe by: Chef Jackie Ang-Po for Kitchen 143 and Potatoes USA
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
Prep Time: 30min | Cook Time: 20min
Mix first 7 ingredients for the Chiffon Cake in a bowl.
Beat eggwhites with sugar until stiff, fold in eggyolk batter.
Divide the batter into two, add mango flavoring to one.
Fold gently and bake in cupcake molds.
Bake at 325F for 20 mins.
Brush with Melted butter, dip in sugar.
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