- 2 yolks
- 20g lychee juice (i blended fresh lychee)
- 20g oil
- 30g plain flour
- 10g corn flour
- 2 whites
- 50g sugar
Method:
- slightly whisk yolk, add in lychee juice
- mix in oil
- sift in plain flour and corn flour, mix well
- whisk whites till bubbly, add in sugar in 3 batches, whisk till stiff peak
- fold 1/3 whites to yolk mixture
- fold in the rest
- pour in mould
- bake in preheated oven at 175'C for 40mins
*recipe adapted from coffee chiffon is done by kevin chai
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