Friday, September 24, 2010
* Egg white mixture :
- 4 egg whites ( I use 60g eggs )
- 1/4 tsp cream of tartar
- 75g sugar
* Egg yolk mixture :
- 4 egg yolks
- 65g cake flour
- 5g corn flour
- 50ml passionfruit juice
- 35 ml corn oil
* Eggyolk mixture : Sieve flours into a mixing bowl . Add in egg yolks , passionfruit juice and corn oil . Mix with a balloon whisk until mixture becomes thick and smooth .
* Eggwhite mixture : Put eggwhite into mixer bowl , make sure the bowl is clean and dry . Beat at medium speed till eggwhite become foamy , add in cream of tartar .Slowly add in sugar , increase the speed to high , continue to beat till the eggwhite becomes stiff peak .
Put 1/3 of the eggyolk mixture in to eggwhite , fold slowly until you can't see the different between 2 colour . Add in the balance egg yolk , repeat the folding . Pour the batter in to tube chiffon pan , bake in the preheated oven at 170 degree C for 45 mins .
Tip : for the 1st 15 mins , I use only lower heat to let the cake rises and change to both heat to continue till the cake is done .
Once the cake is done , take it out from the oven , turn it up side down to let it cool completely before you take it out .