Ingredients:
(For 6 inch mould if you are using oven)
3 eggs room temperature
51g flour(sifted)
24g olive oil
24g fresh milk
36g super fine brown sugar
18g superfine brown sugar
36g for egg white
18g for egg yolk
Few drops of lemon juice (To stabilise egg white)
Method:
1. Whisk egg white until it forms firm peaks. Add few drops of lemon juice. Divide sugar into 3 times and pour into egg white while whisking. Keep in fridge.
2. Add sugar to egg yolk whisk slightly. Next, add in oil and stir milk until combined. Add sifted flour and stir until well combined.
3. Add in egg white mixture into egg yolk mixture using chiffon cake method.
4. Preheat wok (just like preheat oven) on low fire. Grease unsalted butter on wok surface. Pour mixture when wok is hot. Tips: After pouring the mixture into the wok, remember to lift up the entire wok, knock a few times like how you would knock the bakery mould after pouring in batter.
5. Lastly, cover the lid. When water starts to leak from the lid, lift lid to wipe off water and cover back again. Cook for 15 mins. Cool down and flip the wok.
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