Tuesday, March 18, 2014
PANDAN CHIFFON CAKE
PANDAN CHIFFON CAKE
Source : cookbook - kevin chai
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
80 gm caster sugar
140 gm plain flour
few drops of green colouring
enough oreo cookie crumbs (optional)
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. Sprinkle some oreo cookie crumbs into batter and stir just until combine (if using).
4. Pour batter into ungreased 9-in(22cm) tube pan. Bake in preheated oven at 170'C for 30-40 minutes or until cooked.
5. Remove from oven, invert cake onto table until completely cooled.
Labels:
Chiffon cake
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