Wednesday, 6 August 2008

Pandan Chiffon in healthy version

Pandan Chiffon Cake is so welcome in my family, everyone begging to bake it again, this time I use connie's recipes which origins by Alex Goh. This recipes contains no santan --- coconut milk but using water. Results is still nice.........

Source: Connie

(A) 4 yolks
70g sugar
1/4 tsp salt
(B) 85ml oil
115ml water
1/2 tsp pandan paste
(C) 150g cake flour
1tsp baking powder
(D)4 egg whites
70g sugar
1/2 tsp cream of tartar

1. Whisk (A) with hand till sugar is dissolved, add in (B), mix well and finally fold in sifted (C).
2. In another clean bowl, beat (D) till stiff. Fold in 1/3 of egg whites into yolk batter, mix well and then pour into remains egg whites and mix well.
3. Bake immediatelly in preheated oven 170 degree celcious for 40-45 minutes. Invert immediately after done.

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