Thursday, November 13, 2014

Pandan Chiffon

I love Pandan Chiffon because it has a very nice aroma. This time I am using coconut water instead of coconut milk for my bake. The taste is good but the aroma is not as nice compared to coconut milk. Overall still good and family finished it within a few hours.

Pandan Chiffon


115g Cake Flour
3/4 tsp Baking powder

85ml Pandan Juice ( I use coconut water to blend with the pandan leaves)

5 egg yolks

30g castor sugar
1/4 tsp salt

5 egg whites 
50g Castor Sugar

1/2 tsp cream of tartar

60ml Corn oil


1. Sieve flour and baking powder.
2. Whisk egg yolk until creamy and light in colour.
    Add in corn oil then pandan juice.
3. Add in flour mixture into yolk mixture lightly.
4. Beat egg white, sugar and cream of tartar till stiff. 
5. Pour 1/2 egg white into flour mixture in (3) and blend well.
6. Pour flour mixture into the rest of the egg white and blend well.
7. Bake at 175C for 45 minutes or until cooked.

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