PANDAN CHIFFON CAKE- Rosie khoo
INGREDIENTS –A
Egg Yolk—–8 Nos
Sugar——-120 gm
Plain Flour—-180-gm
Baking Powder–1 TSP
Salt—–1/2—-TSP
Corn Oil—–100–gm .
Coconut Milk—–180 gm
Pandan Leaves—–6—-8 piece
Pandan Paste 1/4 TSP
Egg White——10 –Nos
Cream of Tartar—1/2 Tsp
Sugar—–120–gm
Method
Coconut Milk n Pandan Leave Blend together to get the .juices than strain of the Pandan leaves.
Sieve the flour n baking .powder 2—to—3 – Time.
BEAT INGREDIENTS—–
A TILL WELL COMBINE. .I
ngredients—B.
Beat Egg White. CREAM OF TARTAR THAN AT IN SUGAR TILL STIFF PEAK.
THAN FOLD IN THE INGREDIENTS—
A MIXTURE MIX TILL WELL COMBINE THAN POUR OVER YOUR CHIFFON CAKE PAN. BAKE AT 180 DEGREE —
BOTTOM HEAT FOR AN HOUR .ONCE BAKE OVER TURN THE PAN.
This Pandan Chiffon is very soft moist.
HOPE U ALL TRY ON IT THKS U DEAR ALL FOR THE LIKE
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