Monday, May 4, 2015

Pumpkin Chiffon

Pumpkin Chiffon

5 egg yolks  
30g corn oil 
125g Libby's pumpkin puree
90g plain flour

5 egg whites 
50g sugar

1. Whisk egg yolks & corn oil. Add in pumpkin puree & mix well.
2. Sift in flour, stir to combine.
3. Beat egg whites until foamy, gradually add sugar & continue beat till soft peak form.
4. Take 1/3 of egg white & use a hand whisk to mix into egg yolk batter.
5. Fold in the balance egg whites with a spatula till well combine.
6. Pour batter into prepared tin & b
ake @ 160C for 35mins.

No comments:

Post a Comment