Monday, October 21, 2013

Pandan Chiffon Cake

Pandan Chiffon Cake

Recipe Source from The Kitchen 70's


4 egg yolks
75g canola oil
100g coconut milk (heat up to 80 deg C)
10-20g pandan paste

4 egg whites
75g caster sugar
1/8 tsp cream of tartar

85g low protein flour
15g corn flour

  • Preheat oven to 160 degrees C.
  • Beat egg yolks until thick and pale.  Gradually add in oil, coconut milk and pandan paste.  Beat until well combined.
  • Sift flours into a mixing bowl.  Gradually whisk in the egg yolk  mixture in a slow and steady stream.
  • In another bowl, beat egg whites until foamy, add in cream of tartar and beat until soft peaks form.  Gradually add in sugar and beat until stiff peaks form.
  • Gently fold the beaten egg whites into the flour/egg yolk mixture in 3 batches.
  • Pour batter into an ungreased 8" tube pan. 
  • Bake for about 45 minutes or until cook.
  • Remove cake from the oven and invert the pan to cool.
  • Unmould the cake when it is completely cool.

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