| Ingredient | Method |
| 100g veg oil 160g LP Flour, sifted 6A egg yolks 20g caster sugar 120g coconut milk (rich) 50g milk 1tsp baking powder 6A egg whites 140g dark brown 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 hard peaks form. 2. Beat egg yolks and sugar until light, continue add in veg oil, coconut milk and milk and beat until well. 3. Add the flour into the yolk batter and mix until just incorporated. 4. Next add 1/3 of 1st portions of meringue into yolk mixture and mix to lighten the batter. 5. Add the rest of the meringue and fold gently until well combined. 6. Pour into 8" 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. |
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