Note: I used a 10 inch tube pan and 2 mini tube pans instead of one 10 inch tube pan.The reason is I'm going to give away these cake to 2 different person.Happy Baking!!
Ingredients:
(A)
4 large egg yolks
120 ml coconut milk
70 ml vegetable or corn oil
1/8 tsp salt
100 gm sugar
150g cake flour,sifted
1 tsp baking powder,sifted
2 drops or 1 tbsp pandan essences
(B)
4 large egg whites
90 gm sugar
1/8 tsp cream of tartar
Method:
1:Preheat oven to 175 C or 350 F.Combine egg yolks,sugar and oil into a mixing bowl,mix well with beater or whisker.
2:Add the remaining ingredients in (A) into the mixing bowl,beat well until smooth.Set aside.
3:Whisk the egg white in electric mixer until soft peak appear.Add in sugar and cream of tartar.Continue to whip until stiff.
4:Fold in 1/3 ingredients (B) into (A) with spatula,mix well.Fold the remaining (B) into (A) until well combined.Pour batter into tube pan and bake for 40-50 minutes.
5:Remove from oven and immediately invert the tube pan upside down.Leave to cool before remove cake from mould.


3 comments:
Oh, my that looks good! I would totally love to try out the Pandan version instead from the other original flavor. I don't know how convert the measurement so would it be possible if you can convert the measurement to US cooking measurement? I would really appreciate it. Thank you for this awesome recipe.
Thank you for dropping by and your kind words ☺..You can google online for the conversion measurement.Sometimes I googling for certain conversion online too.I used to have conversion tabletable on my site but now I bought weight watcher scale since I like to bake all the time..Good Luck!
Cake looks so soft! Is this the pandan chiffon cake recipe which he used in a regular cake pan?
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