Sunday, March 6, 2016

Mandarin Orange Chiffon


  • 40g mandarin orange juice
  • 40g oil
  • 4 yolks
  • 60g plain flour
  • 20g corn flour
  • 4 whites
  • 60g sugar

  • Slightly whisk yolk
  • Mix in oil follow by mandarin orange juice
  • Sift in flour and mix well
  • Whisk egg whites till bubbly, add in sugar in 3 batches, whisk till stiff peak
  • fold 1/3 whites to yolk mixture
  • fold in the rest of whites
  • pour batter in mould
  • bake in preheated oven at 180'C for 50mins

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