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Pandan Chiffon Cake
This is my daughter's favourite! Everytime we go pass Bangawan Solo, she would insist on having a slice.This recipe comes together with other recipes like this and this, when my hubby bought me my first oven. They were all so good. I knew I can trust this recipe and just had to do it.I didn't have the baking pan. So I used muffin cups instead. Hey! Not a bad idea too. It was less messy and was easier to store.Ingredients:Bowl A:6 Egg Yolks100g SugarBowl B:6 Egg Whites100g Sugar1 teaspoon Cream of TartarBowl C:150g All-Purpose Flour aka Plain Flour1 tablespoon Baking PowderBowl D:200ml Coconut Milk2 tablespoon Cooking Oil1 teaspoon Pandan Paste (not Pandan Essence)How to do it:Whisk ingredients in Bowl A until sugar melts and mixture is creamy.Mix ingredients from Bowl D before adding into Bowl A.Mix well.Sift flour and baking powder before adding into Bowl A.Mix well.Use mixer to whisk ingredients in Bowl B.When egg white is stiff, fold in manually to Bowl A and mix well.Preheat oven at 180C and heat up Chif
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