Choya Chiffon Cake

INGREDIENTS:-
20cm chiffon pan

7 egg yolk
90ml corn oil
120ml honey choya
120g cake flour, sifted

7 egg white
120g Castor sugar

90g soaked ume


INSTRUCTIONS:-

1) Preheat oven to 180C.
2) Combine the egg yolks and oil in a bowl and whisk it till mixed.
3) Add in choya, whisk to combine then add in cake flour. Whisk to combine.
4) In a separate clean bowl, beat the egg whites. When it is at foamy stage, gradually add in the sugar, whip till stiff peaks to form.
5) Take 1/3 of egg white, add to egg yolk mixture. Fold in till combine evenly.
6) Pour mixture into the remaining egg white and fold the mixture gently till well combined.
7) Pour into 20" chiffon pan and bake for 40 - 45 minutes.
8) Remove from oven. Invert immediately and leave to cool completely before removing from mold.


NOTES:-

1) Soaked golden raisin in choya to replace ume.


[adapted recipe from 初學者也OK！自己作職人配方的戚風蛋糕]