Tuesday, December 4, 2018


adapted from :    Little Duck's Kitchen@you tube...

Egg Yolk Batter :

3  nos  egg yolk  (I use large eggs)
1/4  tsp.  sea salt
33  gm  corn oil
42  gm  water
55  gm  rice flour
10  gm  cocoa powder

Meringue :

3  nos  cool egg white
5  gm  lemon juice
70  gm  caster sugar

Decoration :

Hershey Chocolate Syrup
Almond Slice  ~  toasted
Pistachio  ~  toasted

Method :

1.  In a large bowl, add egg yolk, salt and oil, mix well.

2.  Add water and mix well.

3.  Add rice flour, cocoa powder, mix well until all ingredients are well combined.

4.  In another clean bowl, whisk egg white till foamy, add lemon juice, mix well.

5.  Gradually add sugar bit by bit while whisking till soft peaks form.

6.  Take 1/3 of meringue, add to yolk batter, mix well.

7.  Then add to the remaining egg white, with spatula fold gently till no white streaks of egg whites remain.

8.  Pour into ungreased 16 cm chiffon pan, (I use a 20 cm).  Tap on counter top to release air bubbles.  Bake for about 30 minutes until done.  

9.  Once out of the oven, invert the cake and let it cool completely before unmould.

10.  Decorate as desired.  Drizzle chocolate syrup on the cake, then sprinkle with nut.  Cut, serve and Enjoy !!!

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