Isa's Baking Corner

Ingredients for chiffon cake:

2 Egg whites
3 TBS sugar
2 Egg yolks
1 1/2 TBS milk or water
1/4 tsp lemon juice
1 TBS sugar
1 TBS plus 1/2 tsp oil
1/3 cup cake flour, sifted
1/4 tsp Baking Powder

For red bean paste:
1/2 cup red bean
1/2 cup water

Method:

For chiffon cake:
1. place 2 egg yolks in a medium bowl beat with 1 TBS sugar, add milk or water, well blended.

2. add sifted flour & baking powder into egg yolk mixture, stirred evenly.

3. place egg whites & lemon juice in a small bowl, using electric mixer beat for about 5 minutes or until bubbles. Then add 3 TBS sugar, until it firms like a whipping cream texture.

4. scoop out 1/3 of egg white mixture into the flour mixture, blended. Repeat twice with the rest of the egg white mixture.

Bake at 350 F. for 25-30 minutes.

For Red Bean Paste:

1. wash the red beans.

2. prepare a rice cooker or using the stove top with a medium sauce pan(medium-low heat). Place washed red beans in the pot with 1/2 cup water cook for one hour.

3. mash the red bean, add 1/2 cup sugar ( depends how sweet you like), mix well.