| Ingredient | Method |
150g veg oil 240g milk 150g LP flour 10g jasmine powder 20g oolong tea powder 30g corn starch 2tsp baking powder 10B Egg white 130g caster sugar 1/4 tsp cream of tartar | 1. Preheat oven to 180C. 2. In a mixing bowl, mix oil and milk together with a hand whisk. 3. Sift flour into (2) and mix well with hand whisk until a smooth paste is formed and no lumps are visible. 4. In another clean mixing bowl, add egg whites and powdered sugar. Mix with a mixer fitted with a balloon whisk until soft white peaks are formed. 5. Add ⅓ of meringue from (4) into (3) and mix well. Add the remaining meringue and fold to combine using a rubber spatula. 6. Pour batter into 2 chiffon pans and bake at 180C for 40mins. 7. Remove cake from oven and cool by standing the pan upside down. |
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