Oil Free PANDAN CHIFFON - by Fiona Lau





PANDAN CHIFFON CAKE - by Fiona Lau
Recipe Credit to Caroline Lee
Modified Recipe -Fiona Lau 

Ingredient:
180g PrimaFlour Top Flour
100ml Fresh Pandan Juice Extra
100ml Coconut Milk
1/2 tsp baking powder
6 Egg Yolks
30g Castor Sugar

6 Egg Whites
3/4 tsp Cream of Tartar
80g Castor Sugar
Pinch of Salt

Instructions
Every oven has different thermostat, you may have to adjust the temperature and timing to suit your oven.
  • Preheat oven to 170°c
  • Extract pandan juice from finely pounded pandan leaves and add to coconut milk.
  • Add egg yolk, 50g sugar, colouring and salt to the coconut mixture.
  • Mix well using hand whisk.
  • Sift PrimaFlour Top Flour and fold into mixture.
  • Mix until smooth. Set aside.
  • Beat egg whites and tartar at high speed until formy.
  • Add remaining 80g 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.
  • My baking timing I start at 140'c 15min, Follow 160'c 30min lastly 180'c @10min 

Fiona Lau

Baking's Corner (BC) was founded in 2013 by our passionate homebaker, Fiona Lau. She started sharing her recipes and little did she expect to inspire other passionate homebakers to do the same.

BC has then grown into a huge recipe library with more and more recipes being added each day. Fiona strongly believes that "Sharing is Receiving", from professionals to beginners, you can find a large variety of recipes contributed by homebakers and professionals!

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