| Ingredient | Method |
| 30g veg oil 75g LP flour 35g soya milk (adj accordingly to the juicy of the cempedak) 3 egg yolks 90g riped cempedak flesh 1/2tsp vanilla extract 3 egg whites 1/4tsp cream of tartar 60g caster sugar (adj accordingly to the cempedak sweetness) | 1. Put the cempedak flesh, milk, veg oil and egg yolks into blender and blend until puree. 2. Pour the cempedak puree into the a bowl and fold flour into and mix until combined. 3. Whisk the egg whites and tartar until bubble stages. Gradually add in sugar and whisk until medium peak form. 4. Fold 1/3 meringue into the egg yolk mixture to lighten it. 5. Fold step 4 into the remaining meringue and fold using spatula to mix until combined. 6. Strain through a sieve into 6" cake pan (lined with parchment at bottom). 7. Tap pan on the counter to remove air bubbles. 8. Bake at 180C for 35 minutes or until cooked. |
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