Pandan Chiffon Cake

I always have a special liking for green colour food - matcha ice-cream, ondeh ondeh, spinach soup etc. Recently, I toyed with the idea of having a green food party with dishes such as Broccoli Soup, Avocado Dip with Tortila, Caesar Salad, Pesto Pasta, Teriyaki Chicken wrapped in Lettuce Cups, Matcha Ice-cream and my favourite Pandan Chiffon Cake. In preparation for that, I shall practice baking a Pandan Chiffon Cake!



Ingredients:
- 200g pandan leaf
- 200ml coconut milk
- 6 eggs
- 180g sugar
- 55g plain flour
- pandan paste
- 1 teaspoon cream of tartar
- 1 teaspoon baking powder

Procedures:
1) Wash and cut pandan leaves into smaller pieces. Place it in a blender. Add coconut milk. Blend. Sieve to get the pandan coconut milk.
2) Separate egg whites from egg yokes.
3) To the egg yokes, add 100ml of the pandan coconut milk. Add 1 teaspoon of pandan paste, plain flour and 1 teaspoon of baking powder.
4) Whisk egg whites, sugar and cream of tartar until soft peaks form.
5) Fold the whipped egg white into the egg yoke mixture.
6) Pour the cake mix into a 18cm baking tin.
7) Bake 160 degree celsius for 15 mins and 130 degree celsius for 25 mins. When inserting a skewer into the cake, the skewer should come out clean.
8) Let the cake cool for 2 hours. Serve.

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