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Friday, August 22, 2008

Pandan Chiffon Cake (Yen)


Ingredients :


5 egg yolks (size A)
60g oil
70g thick coconut milk (I used the ones in the box)
1/2 tablespoon pandan leaves juice *
1/4 teaspoon pandan paste *
(* Note : I used pandan essence and green food coloring)


5 egg whites
110g fine granulated sugar
1/2 teaspoon cream of tartar

Method :

1. Cream (A) until well mixed.
2. Beat (B) until stiff.
3. Fold (A) into (B) very slowly, making sure the mixture doesn't collapse.
4. Bake in a 25cm chiffon pan (ungreased!) at 175 C for 45 to 50 minutes.
5. Invert the pan and allow to cool completely before removing with a spatula, turning fast in one direction only.


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