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Post by SeaDragon on Dec 30, 2017 15:49:20 GMT 10
Pandan Chiffon Cake 香兰蛋糕Recipe from Kitchen Notes on Fenying's radio program, Saturday, January 6, 2007Ingredients:A:5 egg yolks 75g sugar 100g thick ccoconut milk 50g pandan juice 75g corn oil B (sift together):150g plain flour 8g double action baking powder ¼ tsp salt C:5 egg whites 75g sugar 5g corn flour Method:1. Put A into a mixing bowl, use a whisk and stir in one direction until sugar dissolved. 2. Add in B and stir till well-combined and leave aside. 3. Mix sugar and corn flour in C thoroughly in a plastic bag. 4. Put egg whites into a metal mixing bowl *, use medium speed to whisk until frothy, add in sugar mixture slowly, change to high speed and whisk until stiff but not dry ( egg whites can form into small peak). 5. Divide egg whites into 3 portions, pour one portion into A+B and stir in one direction till well-combined, then repeat with the other portions. 6. Pour into a 22 cm chiffon cake tin (do not grease or line). 7. Bake in pre-heated oven at 170°C for about 50 mins till cooked and golden brown. 8. Remove from oven, invert and leave to cool completely before removing cake from the tin. Important: * The metal mixing bowl used to beat egg whites must be spotless clean with no trace of grease, the egg whites must not contain any trace of egg yolks.
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