It's more brownie muffins again this week and PANDAN CHIFFON CAKE! I'm very proud this time round. After like 3 - 4 failed attempts at baking this, I FINALLY succeeded! *beam* Even mum said this time round it's nicer.
Pandan Chiffon Cake
Ingredients
(A)
225g all-purpose flour, sifted
1 tbp baking powder
1 tsp salt
65g sugar
(B)
1/2 cup vegetable or canola oil
6 egg yolks
3/4 cup coconut milk
1 tsp pandan paste
(C)
6 egg whites
1/2 tsp cream of tartar
95g sugar
- Preheat oven to 175 degree celsius.
- Combine (A) in a bowl. Stir well to blend.
- Add (B). Beat with an electric mixer until smooth.
- Beat (C) until moist peaks formed. Gradually add 3/4 cup sugar, beating until stiff and shiny peaks are formed.
- Fold 1/3 of the egg whites into the egg yolks mixture, fold to mix and then add the rest of the egg whites. Fold gently but thoroughly.
- Pour batter into ungreased 10" tube pan.
- Bake for 60 mins or til a toothpick inserted in the center comes out clean.
- Invert cake and cool completely in pan. When cool, loosen the edges and shake pan to remove cake.
Note:
Best kept in the refrigerator because the coconut milk will turn the cake sour if kept in room temperature after 2 days.
