COCO-PANDAN CHIFFON CAKE
adapted from : Minty's Kitchen...
Ingredients A :
5 egg yolks grade A
20 gm caster sugar
70 gm oil
70 gm coconut milk
70 gm self-raising flour
1/4 tsp pandan paste/emulco
Cocoa powder (for dusting)
Ingredients B :
5 egg whites grade A
80 gm caster sugar
1/2 tsp cream of tartar
Directions :
1. Preheat oven to 150'C or adjust your own oven.
2. Beat egg yolks and sugar (20 gm) until thick and pale. Gradually add in oil, coconut milk and pandan paste. Beat until well combined.
3. Sift flour into a mixing bowl. Gradually whisk in the egg yolk mixture in a slow and steady stream.
4. In another bowl, beat egg whites until foamy, add in cream of tartar and beat until soft peaks form. Gradually add in sugar (80 gm) and beat until stiff peaks form.
5. Gently fold the beaten egg whites into the flour/egg yolk mixture in 3 batches till well combined.
6. Pour a layer of batter in an 8 inch/20 cm UNGREASED tube pan and sift cocoa powder over it. Gently pour another layer of batter over the cocoa powder. (You do not have to level it). Then sift cocoa powder over the batter. Repeat the process until all the batter are used up.
7. Bake for about an hour or until cook. Remove cake from the oven and immediately invert the pan to cool completely. Unmould the cake when it is completely cool. Slice and serve, ENJOY!!
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