| Ingredient | Method |
5 egg yolks (B size)
30g caster sugar
100g low protein flour
50ml passionfruit juice
1.5 tbsp passionfruit pulp (百香果果肉)
40g corn oil
5 egg white (B size)
60g caster sugar
1tsp
cream of tartar |
1.Add in sugar into egg yolks, immediately lightly
whisk the egg yolks and sugar till light
2.Add in corn oil, mix well. Then add in passion fruit juice and stir well to combine. Add in flour and passion fruit pulp, stir to well combine.
3.Beat egg whites and cream of tartar till foamy ,
gradually add in sugar in three batches and continue beat until hard peak
formed
4.Take 1/3 of meringue and use a hand whisk to mix
well and lighten the egg yolk batter
5.Now fold in 1/3 of meringue, gently fold with egg
yolk batter till slightly combined. Fold in the balance meringue and gently
fold till well combined.
6.Pour
cake batter into chiffon pan, Bake at pre-heated oven at 180c for 45mins-50mins |
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