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Sunday, 6 September 2015


Pandan Chiffon Cake

It is very light & spongy
you can eat the whole cake and you can still ask for more!

Pandan Sponge

A) 4 AA size egg yolk
     20g caster sugar
     1/4 tsp salt
     50g corn oil

B) 60g pandan juice (I replace 1/2 with coconut milk)
     90g cake flour, sifted
     1/2 tsp baking powder

C) 4 AA size egg white
    1/2 tsp lemon juice
    60g caster sugar

1) lightly beat egg yolk & sugar
2) add corn oil and pandan juice, stir to combine
3) sift in cake flour & mix to condense milk consistency, leave aside
4) whisk egg white, add lemon juice and whisk until foamy
5) add sugar in 2 portions, whisk until stiff peak
6) bring 1/3 of meringue to egg yolk mixture, mix to combine
7) transfer the whole lot of egg yolk to combine carefully with remaining meringue
8) bake in preheated oven 150'C for 50-55min until golden brown
9) invert tin onto a rack immediately after taken out from oven 
10) carefully remove tin when cooled completely

I have replaced 1/2 of the pandan juice with coconut milk
so that it is more fragrant.

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