Monday, July 21, 2008

Pandan Chiffon Cake

23cm chiffon pan
(A) 6 Egg Yolks
100g Sugar
40g Corn Oil
120g Coconut Milk
1/2 tsp Pandan Essence
(B) 120g Hong Kong Flour
1/2 tbsp Baking powder
(C) 6 egg whites
100g sugar
1/2 tsp Cream of Tartar
1) Whisk egg yolks and sugar till creamy
2) Whisk in oil
3) Whisk in coconut milk and pandan essence
4) Fold in flour
5) In another bowl, beat egg whites till big bubbles formed.
6) Add in Cream of Tartar and beat till mixture turns white
7) Add in sugar and beat till stiff peak
8) Fold the egg white mixture into the yolk mixture till well incorporated
9) Pour the mixture into chiffon pan
10) Bake at 170 deg.C for 40mins

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