Categories: Cake

Ingredients

• A)
• 5 yolks
• 80 gm Sugar
• 20 gm Pandan juice
• 80 gm Coconut milk
• 50 gm Oil except olive oil
• 75 gm Flour
• 35 gm Cornflour
• 1/2 tsp. Baking powder
• 1/2 tsp. Green colouring
• B)
• 5 Egg whites
• 70 gm Sugar
• 1/8 tsp Cream of tartar

Directions

1. (A) Use hand whisk to beat yolks and sugar together first.

2. Mix pandan juice, coconut milk, colour and oil together.

3. Sift flour, baking powder and cornflour together.

4. Add into egg mixture to blend well.

5. (B) Whisk egg whites, sugar and cream of tartar till stiff.

6. After beating, it should hold onto whisk without falling and when bowl inverted would not drop.

7. Scoop into mixture (A) in 3 parts to mix lightly.

8. Batter should be glossy.

9. Pour into 21 cm chiffon mould and bake at 180C on the lowest rack for 50 mins.

10. To test for doneness, bake till cake rises high and then start to shrink. Do not open door during baking.

11. When done, invert once taken out.

12. Remove only when cool to touch.

13. Go round with a knife, not up down movements.

14. Press the middle part near the tube down, no need to trim. Turn it out.

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