Chiffon Cake

Pandan Chiffon



Orange Chiffon

Ingredients

Part A

5          Egg Yolks

60g      Sugar

20ml    Pandan Juice

80g      Coconut Milk

50ml    Corn Oil

75g      Plain Flour

1/2 tsp Baking Powder

1/4 tsp Pandan Flavour

Part B

5         Egg White

70g     Sugar

1/8 tsp Cream of Tartar

* Pandan Juice - 2 to 3 pandan leaves blend with 20ml water)

Method

Part A

1. Beat egg yolks and sugar at max speed for abt 1 min.

2. Mix pandan juice, coconut milk, pandan flavour and corn oil and add into the egg mixture at slow speed.

3. Sift flour, baking powder and corn flour into the egg mixture.

4. Whish till well blended.

Part B

1. Whisk egg white, sugar and cream of tartar until stiff.

2. Add Part (A) into meringue and stir well until batter is smooth and glossy.

3. Pour into chiffon mould.

4. Bake at 180 degrees celcius on the lower rack for abt 40 mins.

* For orangge chiffon cake, used 100ml orange juice with 1 tsp orange flavour.
   I add a bit of orange zests to enhance the flavour orange flavour.

Reipes adapted from Richard Goh Baking Class.