Tuesday, 26 February 2013
Mandarin Orange Chiffon Cake by Esthew Leow
5 egg yolk
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
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)