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Friday, June 28, 2013

Pandan Chiffon IV

The fourth pandan chiffon recipe i am sharing.Okay okay,i said i will stick to this.But i was so tempted to try this recipe after seeing so many blogger raving about it.

If i recall correctly,this is the first pandan chiffon recipe i tried that uses 1 more egg white,vanilla extract and also whisk the egg yolk mixture till thick.

And i must say this is really good! Even my personal strict food critic(my mum,ha!) said its nice! The texture is soft and moist and the taste is fragrant(i didn't use the juice is already good!Can't imagine if using the juice!) Try it and let me know what you think. =)

  • 15cm chiffon tin
You will need:
Egg yolk mixture:
  • 2 egg yolk
  • 23g sugar
  • 39g oil (i use canola oil)
  • 47g coconut milk
  • 1/2 teaspoon pandan paste (or 3/4 tablespoon pandan juice.)
  • 1/2 teaspoon vanilla extract
  • 67g cake flour
  • 3/4 teaspoon baking powder
  • one small pinch of salt
Egg white mixture
  • 3 egg whites
  • 34g sugar
  • 1/4 teaspoon cream of tartar

The Preparation:
  1. Sift (C).
  2. Whisk (A) till thick.
  3. Add (B) and mix well.
  4. Add (1.) and mix well.
  5. Whisk (D) to stiff peaks.
  6. Fold in (5) into (4) batch by batch.
  7. Pour into an ungreased tin.
The Baking:
  1. Bake in a pre heated oven for about 40 minutes at 170°C.
  2. Cool on a rack/bottle with tin facing down.
  3. Remove from mould after cake has completely cool.

For Tips:
Original recipe from:Pandan Chiffon Cake by bakingoncloud9
~Indulge in what we make at DeQueenKitchen~

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