Zara ♥ Baking

PANDAN CHIFFON CAKE

dari buku : Chef Kevin Chai

Saya buat lagi kek ini kerana ianya gebu dan sedap sekali. Kek ini akan ku hadiahkan pada besan ku di Melaka.

Egg yolk batter :

6 egg yolks

2 tbsp. pandan juice

150 gm. coconut milk

1/4 tsp. salt

4 tbsp. cooking oil

1/4 tsp. pandan essence

few drops of green colouring

80 gm caster sugar

140 gm plain flour

Egg white foam :

6 egg whites

1/4 tsp. cream of tartar

100 gm caster sugar

Method :

1. To make egg yolk batter : combine egg yolks, pandan juice, coconut milk, salt, cooking oil, pandan essence, colouring and caster sugar in a mixing bowl. Fold in flour until forms batter.

2. To make egg white foam : beat egg whites and cream of tartar until mixture forms soft peaks. Gradually add in sugar, beating at high speed until frothy and stiff peaks form.

3. Gently fold beaten egg white foam into egg yolk batter until blended. Pour batter into ungreased 9-inch (22 cm) tube pan. Bake in preheated oven at 170'C for 30-40 minutes or until cooked. Remove from oven, invert cake onto table until completely cooled.

HAPPY BAKING.