Thursday, April 7, 2011

Pandan Chiffon Cake.

Source: Mamafahmi Spice and Splendor
Ingredients :


5 egg yolks (size A)
60g oil
70g thick coconut milk (I used the ones in the box)   
1/2 tablespoon pandan leaves juice *
1/4 teaspoon pandan paste *
(* Note : I used pandan essence and green food coloring)

5 egg whites
110g fine granulated sugar
1/2 teaspoon cream of tartar

Method :

1. Cream (A) until well mixed.
2. Beat (B) until stiff.
3. Fold (A) into (B) very slowly, making sure the mixture doesn't collapse.
4. Bake in a 25cm chiffon pan (ungreased!) at 175 C for 45 to 50 minutes.
5. Invert the pan and allow to cool completely before removing with a spatula, turning fast in one direction only.