PANDAN CHIFFON CAKE- Rosie khoo      

INGREDIENTS   --A                        

Egg Yolk-----8 Nos                               

Sugar-------120 gm                           

Plain Flour----180-gm                    

Baking Powder--1 TSP                 

Salt-----1/2----TSP                          

Corn Oil-----100--gm           .        

Coconut Milk-----180 gm              

Pandan Leaves-----6----8 piece     

Pandan Paste 1/4 TSP                

Egg White------10 --Nos                  

Cream of Tartar---1/2 Tsp         

Sugar-----120--gm                             

Method                                             

Coconut Milk n Pandan Leave Blend together to get the .juices than strain of the Pandan leaves.                                

Sieve the flour n baking .powder 2---to---3  - Time.             

BEAT INGREDIENTS-----

A TILL WELL COMBINE. .I

ngredients---B.                            

Beat Egg White. CREAM OF TARTAR THAN AT IN SUGAR TILL STIFF PEAK. 

THAN FOLD IN THE INGREDIENTS---

A MIXTURE MIX TILL WELL COMBINE THAN POUR OVER YOUR CHIFFON CAKE PAN.       BAKE AT 180 DEGREE ---

BOTTOM HEAT FOR AN HOUR .ONCE BAKE OVER TURN THE PAN.                            

This Pandan Chiffon is very soft moist. 

HOPE U ALL TRY ON IT THKS U DEAR ALL FOR THE LIKE