Honey Citron Chiffon Cake

Just out of the oven.



Ingredients: (20cm tube pan)
4 egg yolks
1/4 tsp salt
30g sugar
1 tbsp rum (optional)
4 tbsp corn oil
95g Honey citron tea
4 tbsp boiling water
120g cake flour
1 tsp baking powder

4 egg whites
45g - 50g sugar
1/2 tsp cream of tartar

Method:
1. Cream egg yolks, sugar, salt and rum till creamy.
2. Add in the oil and mix well.
3. Add 4 tbsp boiling water to the citron tea and stir till diluted. Mince the citron peel with a pair of scissors. Add this into the yolk mixture and mix well.
4. Sieve in the flour and baking powder mixture and mix well with a hand whisk.
5 Beat egg white with electric beater until big bubbles formed. Sprinkle in cream of tartar and beat until it is white in colour. Add in 50g sugar 3 times (a little at a time) and beat until stiff perks formed. About 7 - 10 minutes for 150w egg beater.
6. Pour 1/2 egg white into flour mixture in (4) and blend well.
7. Pour flour mixture into the rest of the egg white and blend well.
8. Bake at 170 - 175C for 40 - 50 minutes or until cooked.
9. Invert the cooked cake during cooling process.


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