Pumpkin Chiffon
Ingredients:
5 egg yolks
30g corn oil
125g Libby's pumpkin puree
90g plain flour
5 egg whites
50g sugar
Method:
1. Whisk egg yolks & corn oil. Add in pumpkin puree & mix well.
2. Sift in flour, stir to combine.
3. Beat egg whites until foamy, gradually add sugar & continue beat till soft peak form.
4. Take 1/3 of egg white & use a hand whisk to mix into egg yolk batter.
5. Fold in the balance egg whites with a spatula till well combine.
6. Pour batter into prepared tin & bake @ 160C for 35mins.
