Pandan Chiffon Cake - by Kim Heahsk

Pandan Chiffon Cake   
Egg Yolk                - 5   
Vege oil                 - 50g
Coconut milk        - 50g
Pandan paste       - 1/2 tsp 
Egg white             - 5
Fine Sugar           - 120g
Cream of tartar - 1/4 tsp  
Cake Flour           -100g

1) Whisk (B) until stiff peak.
2) Beat yolk + milk until de clolor turn bright then add in oil,coconut milk & paste continue mix well (A)  .
3) Mix well (A) +(B)  add in (C) using cut and old method .
4)  Put it into the 170°C preheat oven bake 15minutes then take out cut line then put it again to continue for 35minutes with 150°C.
Enjoy your Table Lamp Chiffon Cake :*
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Fiona Lau

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