Citron Tea Chiffon
Recipe adapted & modify from鲸鱼)
80g plain flour
5 egg yolks
50g vegetable oil
50g korean honey citron paste
5 eggs whites
1. In a bowl, combine egg yolks, milk & oil. Add in citron paste, mix till combined. Sift in flour.
2. Beat egg whites until foamy. Add sugar gradually & beat until stiff peaks.
3. Add 1/3 of meringue into egg yolk mixture & fold in lightly. Then add remaining meringue & fold to incorporate completely.
4. Pour batter into a tube pan. Bake in a preheated oven @ 160 degrees for 50mins.