Tuesday, 26 February 2013

Mandarin Orange Chiffon Cake by Esthew Leow

5 egg yolk
Sugar 30g
Mandarin Orange juice 60-70g
Orange Jest 1tsp (more if u like)
Corn oil 50g
Low protein flour 80g (Can be Cake flour/Top Flour)

5 egg white
sugar 70g

1. Mix ingredients in (A) together. Sift in the Low Protein Flour.
2. Beat the egg white and sugar till stiff peak.
3. Fold (A) n (B) well.
4. Pour into 21" Tube Pan. Knock the pan to release air bubble.
5. Bake at preheated oven 170 deg 30min (differ oven differ temp)

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