| Ingredient | Method |
| 45g veg oil 105g LP flour 40g soya milk (adj accordingly to the juicy of the cempedak) 5 egg yolks 120g riped & juicy cempedak flesh 5 egg whites 1/4 tsp cream of tartar 120g 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 stiff 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. Pour batter into 20cm chiffon cake pan. 7. Tap pan on the counter to remove air bubbles. 8. Bake at 180C for 45-50 minutes or until cooked. |
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