Chris: 1 revision

2013-07-25T08:45:20Z

1 revision

Mina: Created page with "8 eggs, separate egg whites pandan-chiffon-cake 1 1/4 cups granulated sugar 3/4 cup liquid vegetable oil 1 tsp. vanilla extract 3/4 cup coconut milk 1/4 tsp. pandan extract…"

2011-06-04T02:13:23Z

Created page with "*8 eggs, separate egg whites pandan-chiffon-cake *1 1/4 cups granulated sugar *3/4 cup liquid vegetable oil *1 tsp. vanilla extract *3/4 cup coconut milk *1/4 tsp. pandan extract…"

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*8 eggs, separate egg whites pandan-chiffon-cake
*1 1/4 cups granulated sugar
*3/4 cup liquid vegetable oil
*1 tsp. vanilla extract
*3/4 cup coconut milk
*1/4 tsp. pandan extract** ( see note below )
*1 cup Self-rising flour
*1/2 tsp. cream of tartar
===Instructions:===
#Preheat oven to 350 degrees F (180 degrees C).
#In a small bowl, combine coconut milk and pandan extract.
#Add the 1/4 tsp. of pandan paste (or 1/4 tsp. green food coloring) to mixture if using (using the pandan paste or green food coloring is optional).
#Set aside.
#With an electric mixer OR by hand, beat the egg yolks, sugar, vegetable oil and vanilla until well combined.
#Beat in coconut milk/pandan extract mixture.
#Sift the Self-rising flour three times into a large bowl.
#Make a well in the center of sifted dry ingredients, and whisk egg mixture into the flour mixture.
#With an electric mixer, beat the egg whites until frothy.
#Add the cream of tartar and beat until firm peaks form.
#Fold the beaten egg whites into the flour/egg yolk mixture in two batches using a balloon whisk or rubber spatula.
#Gently pour the batter into a 9 or 10-inch (23-25 cm) ungreased tube or angel food cake pan.
#With a spatula, spread batter to even out top.
#Bake in preheated 350 degrees F (180 C) oven for 45 minutes or until the cake feels spongy to the touch.
#Remove cake from oven, and carefully invert the pan (upside down) onto a cooling rack.
#Do not remove cake from pan until completely cooled.
#Once cake has cooled, run a spatula around the sides and center tube of the pan to release the cake.
#When you are ready to slice the cake, use a thin sharp knife with serrated blade, and cut with a “sawing” action opposed to slicing through the cake.
#If desired, dust top of cake with confectioners’ sugar, and serve with whipped cream and fresh fruit.
#Store cake at room temperature (covered with foil or plastic wrap, or cover with a glass cake dome) for up to 3 days.

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Pandan Chiffon Cake - Revision history

Chris: 1 revision

Mina: Created page with "*8 eggs, separate egg whites pandan-chiffon-cake *1 1/4 cups granulated sugar *3/4 cup liquid vegetable oil *1 tsp. vanilla extract *3/4 cup coconut milk *1/4 tsp. pandan extract…"

Mina: Created page with "8 eggs, separate egg whites pandan-chiffon-cake 1 1/4 cups granulated sugar 3/4 cup liquid vegetable oil 1 tsp. vanilla extract 3/4 cup coconut milk 1/4 tsp. pandan extract…"