Thursday, June 12, 2014

Lychee Chiffon


  • 2 yolks
  • 20g lychee juice (i blended fresh lychee)
  • 20g oil
  • 30g plain flour
  • 10g corn flour
  • 2 whites
  • 50g sugar


  • 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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