Saturday, November 23, 2013

Citron Tea Chiffon

Citron Tea Chiffon
Recipe adapted & modify from鲸鱼)

80g plain flour
5 egg yolks

50g vegetable oil
30g milk
50g korean honey citron paste

5 eggs whites
50g sugar

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.

I am submitting this post to Aspiring Bakers #37 - Korean hosted by Grace of Life can be Simple


Daphne Chua said...


cathysjoy said...

Yes, bery soft! =)

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