Friday, August 19, 2016


source from  :

Egg White Batter :

2  egg  whites  (I use grade A)
3  tbsp  sugar  (45 gm)

Egg Yolk Batter :

   2  egg  yolks
   2  tbsp  sugar  (30 gm)
 40  gm  plain flour
 10  gm  corn starch
1/2  tsp  baking powder
1/8  tsp  salt
1/4  tsp  lemon extract
1/4  tsp  vanilla extract
   2  tbsp  vegetable oil  (30 ml)
   2  tbsp  milk  (30 ml)
Zest of 1 lemon

Method :

1.  For the egg yolk batter :  In a bowl, whisk egg yolks and sugar until pale and fluffy.
2.  Add in lemon extract, vanilla extract and zest of 1 lemon followed by milk and vegetable oil.
3.  Sift in plain flour, corn starch, baking powder and salt until just combined.  Set aside.
4.  In another clean bowl, whisk egg whites until frothy.  Then slowly add in sugar.  Whisk until stiff peaks form.
5.  Fold in egg white batter into egg yolk batter 1/3 at a time,  (in 3 batches).
6.  Then transfer into a 6 inch ungreased chiffon cake pan.
7.  Bake in the preheated oven at 170'C for 35 minutes until done.  Let it cool upside down completely.
8.  Use a thin knife, slide around the pan to remove the cake.  Serve with blueberry and whipped cream...

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