Tuesday, 4 September 2007

Puan Bashah's Pandan Chiffon Cake

Puan Bashah's Pandan Chiffon Cake

Ingredients A

6 egg whites
Quarter teaspoon cream of tartar

Ingredients B

6 egg yolks
100 g sugar
120 g self raising flour
8 tbsp pandan water (quarter teaspoon pandan paste + water)
5 tbsp corn oil

Beat egg whites and cream of tartar until stiff.

In a separate bowl, beat egg yolks and sugar until sugar has dissolved.
Add in pandan water and mix thoroughly.
Add in corn oil.
Fold in sifted flour.

Using the spatula mix together mixture B into mixture A.
Pour into the chiffon mould and bake at 160C - 170C for 45-50 minutes

It's very important to turn the cake upside down immediately out of the oven. Leave it to cool.
Remove the cake from the mould by using a sharp knife.

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