Pandan Chiffon Cake


Pandan Chiffon Cake

 
A)     
5 egg yolks
80g Pandan Juice  (7-8 Pandan leaves blend with 90g Full Cream milk)
35g Caster sugar
50g Corn oil
140g Cake Flour
                                       
            B)
            5 Egg Whites
            90g caster sugar
            1/4tsp cream of tartar

Step1A: Beat egg yolks and sugar, when the mixture turn lighter shade, add corn oil -mix well and sift the cake flour-combine well.

Step2B:  Whisk egg whites with electric mixer around 1 min add cream of tartar continue to whisk for 30 seconds, gradually add sugar and whisk until it form stiff peak.   

Step3: Fold in quarter of the egg whites into the batter until evenly incorporated; gently fold in the remaining egg whites until just combined.

Step4: Pour the batter into a pan.

Step5: Bake at preheated oven 50mins at 150c 

Step6: Remove cake from the oven. Invert the pan immediately, cut the cake when it completely cool.    

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