| Ingredient | Method |
5 egg yolks (B size)
20g caster sugar
3 tbsp honey
80g low protein flour
120g avocado puree
40g corn oil
5 egg white (B size)
50g 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 honey and avocado puree and stir well to combine. Add in flour, 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.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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