Wednesday, February 22, 2017


adapted from :; (moist & delicious)...

Ingredients :

6  egg  yolks  (I use grade B eggs)
30  gm  caster sugar
150  ml  fresh orange juice
Orange zest from 2 oranges
75  gm  corn oil
135  gm  plain flour
15  gm  corn flour

6  egg  whites
100  gm  caster sugar
1/2  tsp  cream of tartar

Method :

1.  Preheat oven to 165'C.  Sift plain flour and cornflour in a bowl and set aside.

2.  Beat egg yolks and sugar with a hand whisk until slightly pale.  Add oil, orange juice and zest.  Stir as you add.

3.  Sift the flour the second time into the yolk mixture.  Stir as you add until smooth and egg mixtures into thick paste.

4.  In another clean bowl, beat egg whites until frothy.  Add sugar in 3 separate rounds and whisk until stiff peaks and glossy-looked.

5.  Fold 1/3 of egg whites into the yolk mixture.  Then pour in the remaining egg whites and fold gently until just combined with a rubber spatula.

6.  Pour batter into a 23cm ungreased chiffon tube pan.  Bake at 2nd lower rack in the preheated oven for about 50-60 minutes or until done.

7.  Once baked, remove from oven and invert mould immediately and let it cool completely on a wire rack before unmoulding.  Serve...

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