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Kangyou | 15-Jan-16 | Chiffon Cake | (28 Reads)

Pandan Chiffon Cake 7"

Ingredients:

4 egg yolks
Cake flour 95g
Pandan juice 35g

50g Butter
60ml coconut milk
Pinch of Salt
(Double-boiled butter, coconut milk and salt~ keep warm)

Egg Whites 4
Lemon Juice few drops
Sugar 55g

Method:

1. Double-boil butter, coconut milk and salt ~ keep it warm

2. Add yolks and pandan juice into coconut milk mixure, then sift flour to mix till well combined.

3. In a separate bowl, whisk egg whites till frothy, add few drops of lemon juice and add sugar, continue to beat till stiff peak.

4. Fold 1/3 meringue into flour batter, then pour batter into meringue bowl and continue to FOLD till well combined. (remember use FOLD method)

5. Bake in preheated oven 350F / 180C about 30minutes

6. Remove cake from oven and invert the tin immediately, let it cool completely before removing cake from the tin.

 Picture