Zara ♥ Baking

LONGAN CHIFFON CAKE

book : Kevin Chai

LONGAN CHIFFON CAKE

Egg yolk batter :

2 egg yolks

80 gm canned longan

20 ml longan syrup

20 ml cooking oil

30 gm glace red cherries (chopped)

2 tbsp. caster sugar

60 gm self-raising flour

Egg white foam :

2 egg whites

1/4 tsp. cream of tartar

40 gm caster sugar

Method :

1. To make egg yolk batter : blend longan and longan syrup until fine. Combine with egg yolks, oil, cherries and sugar in a mixing bowl. Fold in flour until forms batter.

2. Beat egg whites and cream of tartar until mixture forms soft peaks. Gradually add in sugar, beating at high speed until frothy and stiff peaks form.

3. Gently fold beaten egg white foam into egg yolk batter until blended.

4. Pour batter into ungreased 6-in (16 cm) tube pan. Bake in preheated oven at 170'C for 30 minutes. Remove from oven, invert cake onto wire rack until completely cooled.