Pandan Chiffon Cake – by Kim Heahsk

Pandan Chiffon Cake

(A)
Egg Yolk                – 5
Vege oil                 – 50g
Coconut milk        – 50g
Pandan paste       – 1/2 tsp
(B)
Egg white             – 5
Fine Sugar           – 120g
Cream of tartar – 1/4 tsp
(C)
Cake Flour           -100g

1) Whisk (B) until stiff peak.
2) Beat yolk + milk until de clolor turn bright then add in oil,coconut milk & paste continue mix well (A)  .
3) Mix well (A) +(B)  add in (C) using cut and old method .
4)  Put it into the 170°C preheat oven bake 15minutes then take out cut line then put it again to continue for 35minutes with 150°C.
Enjoy your Table Lamp Chiffon Cake :*

Bc post Link : https://www.facebook.com/groups/bakingscorner/permalink/469060939896466/?comment_id=469104136558813&offset=0&total_comments=58