PANDAN CHIFFON CAKE
adapted from : thedomesticgoddesswannabe...
Ingredients :
4 egg yolks grade A
13 gm caster sugar
26 ml coconut oil/corn oil
1/4 tsp pandan paste
53 ml coconut milk
53 gm cake flour
4 egg whites grade A
53 gm caster sugar
1/4 tsp cream of tartar
Green food colouring (optional)
Directions :
1. Beat together egg yolks and sugar. The mixture will turn a lighter shade after about 3-4 minutes of beating. Add coconut/corn oil and continue beating until incorporated.
2. Once the coconut oil/corn oil has been incorporated, add coconut milk, pandan paste and a drop of green food colouring, (if using), mix well.
3. Add in the sifted flour and mix until just combined. Set aside.
4. In another clean bowl, whisk egg whites until foamy. Add cream of tartar and continue whisking. Gradually add sugar (53 gm), whisking until stiff peaks form.
5. Fold meringue into egg yolk mixture in 3 separate batches. Fold it gently until no white streaks seen.
6. Pour into a 21 cm/9 inch UNGREASED tube pan and bake at 170'C for 30 minutes until done.
7. Once baked, invert the pan to cool completely before unmoulding. Serve and ENJOY!!!
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