Friday, March 29, 2013

Peach Chiffon


2 egg yolks
90gm canned peaches
20ml peach syrup
2 tbsp coooking oil
1 tbsp caster sugar
60gm All purpose flour

3 egg whites
1/4 tsp cream of tartar
40gm caster sugar


For the egg yolk batter 

Blend 80gm peaches with syrup until fine. Dice the rest of peach slices. Combine with the remaining ingredients in a mixing bowl until forms batter.

For the egg white 

  • Beat egg whites and cream of tartar until mixture forms soft peaks. Gradually add in sugar, beating at high speed until frothy and stiff peaks form.
  • Gently fold beaten egg white foam into egg yolk batter until blended.
  • Pour batter into ungreased 6in tube pan. Bake in preheated oven at350 degrees for 35 minutes or until cooked.
  • Remove from oven, invert cake onto table until completely cool.

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