Jeju Chiffon

Chiffon

1. Whisk water, salt, sugar, egg yolk, oil
2. Add the sieved cake flour, Baking powder
3. Sieve the chiffon batter in the fine sieve twice and add the semi candied Hallabong peel.
4. Whisk egg white with lemon puree till stiff foam. And then add to the above.
5. Divide 150 grams into Chiffon moulds.
6. Bake at 180/160 degree for 25~ 30 min

Syrup

1. Brush 25 grams of syrup to 150 grams of the baked Chiffon cake

Hallabong chantilly

1. - Smoothen cream cheese
2. - Mix with all ingredients except for Everwhip
3. - Fold with whipped Everwhip

Custard cream

1. Whisk all together

Assemble

1. - Pipe Hallabong Chantilly in the middle of Chiffon
2. - Place the chopped Hallabong peel
3. - Pipe Hallabong chantilly on top and decorte with Hallabong peel.