The texture of this chiffon is fantastic, comparable to Prima Deli's pandan chiffon!! aybe because I have replaced the plain flour with top flour resulting a melt in the mouth texture..I must admit that this is the best chiffon I have baked so far..
- 200gm strawberries
- 6 egg yolks
- 60ml cooking oil
- 50gm sugar
- 1 tbsp strawberry paste
- 120gm top flour
- 6 egg whites
- 1/2 tsp cream of tartar
- 70gm sugar
- Puree the strawberries. Combine with egg yolks, oil, sugar and strawberry paste in a mixing bowl. Fold in flour until batter forms.
- 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.
- Pour batter into ungreased 8 inch tube pan. Bake in preheated oven at 180 deg cel for 40mins. Remove from oven, invert cake onto table until completely cooled.