Saturday, 28 July 2007

Pandan Chiffon Cake

  • 75 gm plain flour
  • 1 tsp baking powder
  • 1/4 cup coconut milk
  • 4 egg yolks
  • 4 egg white
  • 100 castor sugar
  • 11/2 tbsp corn oil
  • 1/2 tsp vanilla essence
  • a pinch of salt
  • 1/2 tsp cream of tartar
  • 1 tsp pandan paste

Cream egg yolks, 70 gm of sugar until it is creamy and thick. Add in sifted flour and baking powder, vanilla essence, coconut milk, corn oil, pandan paste into the egg yolk mixture. Use machine to mix it well.

In a clean dry bowl, beat egg white, remainder 30 gm of sugar, cream of tartar and a pinch of salt until stiff. Mix the eggwhite into the flour mixture and mix it thoroughly and gently using a spatula. Pour into a 20cm chiffon pan and bake in a preheated oven at 160C for 45 mins. (My oven is fan assisted. If conventional oven, bake it at 175C )

When cake is baked, invert it immediately to cool down for about 10 mins. After 10 mins, use a sharp knife to loosen the side and then the bottom to release the cake. Leave it on a wire rack to cool down further.

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