Cempedak Chiffon Cake

Ingredient

Method

75g veg oil 125g LP flour 105g milk 5 egg yolks 150g riped cempedak flesh 1 tsp baking powder  5 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 7 chiffon cake pan. 7. Tap pan on the counter to remove air bubbles. 8. Bake at 180C for 40 minutes or until cooked.