Pandan Chiffon Cake - by Caroline Lee
Ingredient:
A: 6 egg yolks, 30g sugar, 180g self-raising / Top flour, 90ml oil, 100ml pandan juice
B: 6 eggs white, 3\4 teaspoon cream of tartar, 70g caster sugar
Every oven has different thermostat, you may have to adjust the temperature and timing to suit your oven.
Instructions
- Preheat oven to 170°.
- Extract pandan juice from finely pounded pandan leaves and add some water
- Add egg yolk, 30g sugar, oil, colouring and mixture. Mix well using hand whisk.
- Sift Flour and fold into mixture. Mix until smooth. Set aside.
- Beat egg whites and tartar at high speed until formy. Add remaining 70g sugar and beat until stiff.
- Add 1/3 beaten egg white to the yolk mixture and mix using a hand whisk.
- Slowly fold in this mixture to the remaining 2/3 of beaten egg whites.
- Pour mixture into an ungreased 21cm chiffon tin mould and bake for about 50mins.
- Turn tin over on a cake rack to cool before loosening cake.
- (Adjusted according to individual ovens)
班兰戚风蛋糕
A：6粒蛋黄，30g糖，180g自发面粉，90ml油，100ml班兰汁
B：6粒蛋白，3\4茶匙塔塔粉，70g幼糖
做法：
1：把蛋黄，糖，油，班兰汁搅拌均匀，分几次筛入自发粉搅拌均匀备用
2： 蛋白打散至起泡时加塔塔粉打匀，分次加入糖打至硬性发泡
3：把1\3的蛋白加入面糊中拌匀，把面糊倒入蛋白中轻轻拌匀
4：倒入8吋戚风模，预热烤箱以170度烤50一60分钟或至熟
5：烤好了，马上倒扣待凉
（依各人烤箱调整）
