I can't remember why I had two egg whites left. I don't remember what I used two egg yolks for, but what to do with the two egg whites? Let's make 2 Eggs Chiffon Cake. I just so happen to have found this Japanese wine - SAKE with YUZU.
This time, instead of Coconut Milk, I am adding Japanese SAKE with YUZU.
2 Egg Whites
2 Whole Eggs - separated
1/4 C Sugar
Beat all 4 egg whites in a mixer at low speed till foamy, start adding sugar slowly, 1 Tbsp at a time and increase speed to medium speed and beat for 3 minutes. The meringue begins to turn from yellowish whipped whites into white. Increase speed to high and beat for 2 min or until stiff peak forms.
In 2 Egg yolks bowl, add scant 1/4 C Organic Cane Sugar .
50 ml Organic Avocado Oil
70 ml of Japanese YUZU SAKE
4 shakes of Ground Ginger Powder
20 g Organic Ground Flaxseed Mill
70 g Shifted Flour <<< Xnge this to 90 g for better lift because of extra 2 egg whites
Hand mix all ingredients, cover, and set aside.
Heat gas oven to 325'F Rack at 2nd level from the bottom.
Scoop 1/3 of meringue into batter. In circular motion mix the top 1/4 of batter with meringue. Repeat with next 1/3 of meringue. Mix deeper halves of the batter.. Then, mix the rest in thirds in folding motion - cut the spatula into center, then, scrape the bottom and bring up the batter to the side of the bowl and up, then fold back into center..
Fill 7" Angel Food Cake Mold
Bake til the tester come out clean - about 40 min.