Tuesday, August 20, 2019


adapted from :

Ingredient A :

5  egg  yolks  (me :  grade A/large)
20  gm  castor sugar
80  gm  milk or water  (me :  milk)
60  gm  corn oil
120  gm  cake flour

Ingredient B :

5  egg  whites
60  gm  castor sugar
1/4  tsp  white vinegar or lemon juice

Ingredient C :

Colours : 

Green paste :  1 tsp  green tea powder dissolved in 2  tsp hot water  (me : gel food colour)
Red paste :  1 tsp red yeast rice powder dissolved in  2 tsp hot water  (me :  gel food colour)

Instructions :

1.  Lightly whisk egg yolks and sugar (20 gm) till combined.

2.  Add in milk and corn oil, mix well.

3.  Add in cake flour and mix till well combined.

4.  In another bowl whisk the egg whites till frothy.  Add vinegar and 1/2 of the sugar (60 gm).  Continue beating till incorporate.  Add in the 2nd portion of sugar and continue to beat till soft peaks.

5.  Fold in 1/3 of the whites into the yolk mixture and fold till well incorporate.

6.  Pour the mixed batter into the remaining egg whites bowl.  Fold gently till well combined.

7.  Divide the batter into three portions.  (about 200 gm each).  Keep one portion for original flavour.  Mix in green and red paste respectively for green tea flavour and red yeast rice flavour.

8.  Pour into a 20cm/22cm ungreased chiffon tube pan with green, red and plain batter.  Spread evenly before adding the next layer.  Bake in preheated oven at 160'C for 45 minutes.  (adjust your oven temperature accordingly).

9.  Once cooked remove from oven and immediately invert and leave to cool.  When cake is cool enough, remove from mould and sliced.  Enjoy !!!

No comments:

Post a Comment