On a facebook group that I am with, there has been a flurry of Pandan chiffon cake making and I too joined in the fun. I have not made a Pandan cake in ages and I did not want to use the recipe that the ladies have been using as it was using 7 eggs. So got this recipe from Leelee's blog.. Thank you Leelee.
This cake turned out wonderful soft and fluffy!
Ingredients:
75 gm plain flour
1 tsp baking powder
75 ml coconut cream/milk
4 egg yolks
5 egg white
100 castor sugar
1.5 tbsp corn oil
1/2 tsp vanilla essence
a pinch of salt
1/2 tsp cream of tartar
1 tsp pandan paste **
Method:
1. Cream egg yolks, 70 gm of sugar until it is creamy and thick.
2. Add in sifted flour and baking powder, vanilla essence, coconut cream/milk, corn oil, pandan paste into the egg yolk mixture. Use machine to mix it well.
3. In a clean dry bowl, beat eggwhite, remainder 30 gm of sugar, cream of tartar and a pinch of salt until stiff.
4. Mix the eggwhite into the flour mixture and mix it thoroughly using a spatula. Pour into the chiffon pan and bake in a preheated oven at 175C for 45 mins. (My oven doesn't have 175C so I baked it at 170C.)
5. When cake is baked, invert it immediately to cool down for about 10 mins. After 10 mins, use a sharp knife to loosen the side and then the bottom to release the cake. Leave it on a wire rack to cool down further.
4 comments:
Hi Tina, I have always loved pandan cakes, and yours looks really fantastic!
Love that green colour......And the lovely texture. Looks so fluffy soft too.
You have fun, stay young.
Lee.
Mmmmmmmmmmmm, long time no eat this ne. Remember we used to buy from oriental city ? :D
Thanks Lee. Have to say it myself too, it was good! hehe
Li, when you come, we make ok?
Hehehe, hai hai !
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