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Monday, May 27, 2013

Pandan Chiffon Cakes

Ingredients A:
   6      Egg Yolks
 75 ml Corn Oil
 60 ml Pandan Juice
1/2 tsp Pandan paste

Ingredients B:
120 gr Top Flour

Ingredients C:
   6      Egg Whites
1/2 tsp Cream of Tartar
110 gr Castor sugar

Method :

1. Whisk ingredients A till well combined, add in ingredients B and mix well, set aside.
2. Whip ingredients C till foamy, gradually add in ingredients D and whisk until medium stiff peak form.
3. Mix egg white mixture into egg yolk batter gradually and stir gently till well incorporated. Pour mixture into 21 cm chiffon molud.
4. Bake in a preheated oven at 160C for 45 minutes or till cooked. Remove and invert, set aside. Unmould once the cake is cool.

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