Saturday, April 1, 2017
(recipe adapted from the book Tanoshii Ke-ki)
120g Blue Jacket Cake Flour
3g baking powder
4 egg yolks
40g fine sugar
85g honey yuzu tea syrup
4 egg whites
50g fine sugar
1. egg yolk batter: Beat egg yolks & sugar till mixture is thick & creamy. Add oil & milk gradually till mixture is smooth. Add in honey yuzu & mix again.
2. egg white batter: Whisk egg whites till foamy. Gradually add in sugar & whisk till peak forms.
3. Spoon 1/3 of meringue into egg yolk batter & mix gently with a spatula. Add sifted flour mixture & mix till incorporated. Add the remaining meringue & mix well.
4. Pour the batter into chiffon tin. Tap tin lightly on counter top. Bake in a preheated oven @ 160C for 40mins.