Monday, July 14, 2014


source from :  Tested and Tasted
by :  MamaFami, thanks

Ingredients :
Egg Yolk Batter :

   6  egg   yolks 'B'
 50  gm    caster sugar
 60  gm    corn oil
 60  gm    coconut milk  (18 gm  coconut powder + water  =  60 gm)
1/4  tsp    pandan essence
110  gm   self-raising flour

Food colouring :

Few drops purple colouring
Few drops blue colouring
Few drops green colouring (add pandan emulco)
Few drops yellow colouring
Few drops red colouring (add strawberry emulco)

Egg White Foam :

   6   egg   whites
1/4   tsp    cream of tartar
 70   gm    caster sugar

Method :

1.   Preheat oven to 170'C.

2.   To make egg yolk batter :  Combine egg yolks, sugar, oil and coconut milk in a mixing bowl.  Fold in flour until it forms batter.

3.   Divide batter into 5 portions.  Add in different colour and essence separately, mix until well blended.

4.   To make egg white foam :  Beat egg whites and cream of tartar until foamy, gradually add in sugar, beat at high speed until frothy and stiff peaks form.

5.   Divide egg white foam into 5 portions.  Gently fold into egg yolk batter separately, mix until well blended.

6.   Pour each of the colour batter mixture into ungreased 23cm tube pan by sequence.

7.   Bake for 40-50 minutes or until done.

8.   Once baked, turn your chiffon pan upside down and leave to cool.  Remove from pan, slice and serve.


  1. Assalam... Saya suka sgt kek ni. Sedap jer masuk anak tekak..

  2. Terima kasih..kami anak beranak pun suka kek ni..