Friday, August 18, 2006

Pandan Chiffon Cake




I have been craving for Chiffon Cake lately hence I'd decided to bake a Pandan Chiffon Cake which is loved by my family as well. I made this Pandan Chiffon Cake by following Amy Beh's recipe and da cake turned out well and yummy! ;) Ingredients A:
  • 175g Self-raising Flour
  • 150ml Water
  • 1/2 tsp Salt
  • 125g Castor Sugar
  • 90g Corn Oil (i'd substitute it to Olive Oil)
  • 4 Egg Yolks
  • 1/8 tsp Green Food Colouring (optional)
  • 1 tsp Pandan Essence
B:
  • 5 Egg Whites
  • 110g Castor Sugar
  • 1/2 Cream of Tartar
Method
  1. Pre-heat oven to 190 degC
  2. Put flour in a mixing bowl. Add Sugar, Salt, Corn Oil, Egg Yolks and Water and mix into a smooth Batter.
  3. Add Pandan Essence and Green Food Colouring (I'd omitted da Colouring)
  4. In another mixing bowl, whisk Egg Whites until just foamy, add Cream of Tartar and continue to whisk.
  5. Add in Sugar gradually and whisk until da Egg Whites turn just stiff.
  6. Fold in Egg Yolk mixture gently into da Egg White mixture.
  7. Blend well with a spatula until evenly combined.
  8. Turn out Batter into a 20cm un-greased Tube Pan and bake for 40 minutes or until is done.




Yummy yummy Pandan Chiffon Cake :)





Aikss... it looks abnormal, more like an Orange Chiffon Cake isn't it? Fyi, I'd omitted da green food colouring and I wonder why da texture of da cake didn't turned out to be those normal Chiffon Cake that's sold in da market?

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