| Ingredient | Method |
| 60g veg oil 60g LP Flour, sifted 4 B egg yolks 10g caster sugar 80g coconut milk 15g orange powder 3g korean natural orange food powder 5g milk 1tsp baking powder 4 B egg whites 60g caster sugar 1/2 tsp cream of tartar | 1. Beat egg whites until frothy before adding cream of tartar and continue to beat until foamy before gradually adding sugar. Beat to medium peaks form. Divide into two equal portions. 2. Beat egg yolks and sugar until light, continue add in veg oil and milk and beat until well. 3. Add the flour into the yolk batter and mix until just incorporated. 4. Divide the egg yolk mixture into two equal portions. 5. Next add 1/3 of 1st portions of meringue into yolk mixture and mix to lighten the batter. Add the rest of the meringue and fold gently until well combined. 6. Pour into 6" chiffon prepared tin. 7. Bake at 170C for 35-40 minutes or until golden brown and springs back when lightly pressed. 8. Remove from oven and allow wait 5 minutes before unmoulding and allow to cool completely on a rack before slicing. 9. Decorate as desired. |
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