Pandan Chiffon Cake

Selamat bertemu kembali,harap semua sihat dan ceria selalu.Seperti biasa..tak lengkap hari2 yang Rahel lalui jika dapur tak berasap,kalau sudah berasap bermakna ada lagi yang nak ditayang dalam blog ini,dan tayangan untuk kali ni ialah Pandan Chiffon Cake,maaflah krn asyik tayang chiffon kek je.Kalu dah selalu tayang resepi yg sewaktu dengannya..bermakna suka sangat la tu..hmm.

Oh ya,mungkin ada yang nak resepi Pandan chiffon cake ni..resepinya ada di sini,sebelumnya Rahel dah pernah buat jugak kek ni dan tetap guna resepi yang sama.Pemilik resepi kek ni pulak ialah Kevin Chai...best2 semua resepi dia..sentiasa menjadik jer..

Pandan Chiffon Cake

Egg yolk Batter:

6 egg yolk

2 tbsp  pandan juice

150g coconut milk

1/2 tsp salt

4 tbsp cooking oil

1/4 tsp pandan essence

few drops green colouring

80g caster sugar

140g plain flour

Egg White Foam:

6 egg white

1/4 tsp cream of tartar

100g caster sugar

Method:

1.To make egg yolk batter,combine egg yolk,pandan juice,coconut milk,salt,cooking oil,pandan essence,colouring and caster sugar in a mixing bowl.Fold in flour until forms batter.

2.To make egg white foam,beat egg whites and cream of tartar until mixture forms soft peaks.Gradually add in sugar,beating at high speed until frothy and stiff peaks form.

3.Gently fold beten egg white foam into egg yolk batter until blended.

4.Pour batter into ungreased 9-in(22cm) tube pan.Bake in preheated oven at 170'C for 30-40 minutes 0r until cooked.

5.Removed from oven,invert cake onto table until completely cooled.

Selamat mencuba..daaa..