Mini Pandan Chiffon cakeIngredients300 g grated white coconut3 eggs - 175 to 178 gm190 g fine sugar200 g self raising flour1 tsp baking powder210 ml coconut milk (either Kara or Ayam brand)Pinch of salt1 tsp ovelette15 to 18 pcs pandan leaves Pandan paste if desire. I prefer the leaves (blend leaves with coconut milk. You should [...]
Town White Coffee Chiffon: Ingredients (makes one 23cm chiffon)(A)6 Egg Yolk30g Sugar85g White Coffee (Warm water + 1 packet of Old Town 3-in-1 White Coffee)60g Vegetable Oil100g Cake Flour, sifted(B)7 Egg White1/2 tsp Cream of Tartar80g SugarMethod1. Preheat oven to 160C.2. Whisk egg yolk and sugar until the sugar dissolves.3. Gradually add in coffee and [...]
PANDAN CHIFFON CAKE - by Fiona Lau Recipe Credit to Caroline Lee Modified Recipe -Fiona Lau Ingredient: 180g PrimaFlour Top Flour 100ml Fresh Pandan Juice Extra 100ml Coconut Milk 1/2 tsp baking powder 6 Egg Yolks 30g Castor Sugar 6 Egg Whites 3/4 tsp Cream of Tartar 80g Castor Sugar Pinch of Salt InstructionsEvery oven has different [...]
White coffee chiffon - By Huiyee Too材料A:冷蛋黃 6粒細砂糖 30g阿发白咖啡一包(混合熱水)84g植物油 60g低筋麵粉 102g材料B:冷蛋白 6粒塔塔粉 1/4小匙細砂糖 80g做法:1.將冷蛋黃和細砂糖放入盆中用打蛋器攪拌均勻，倒入植物油和加了熱水的白咖啡攪拌.2.再將低筋麵粉過篩分三次倒入攪拌均勻成無粉粒的麵糊(用布蓋著不要讓麵糊吹到風).3.冷蛋白用電動攪拌器打至起泡狀，分三次把細砂糖加入，打至干性發泡。4.先將三分之一的蛋白霜加入蛋黃糊中，用橡皮刮刀混合均勻。5.把麵糊的二分之一倒回蛋白霜里輕輕拌勻，再將剩下的麵糊倒完入蛋白霜輕拌勻(力度不能過大，以免麵糊消泡)6.將麵糊倒入9寸蛋糕模里，錶麵抹平后輕震出气泡。7.預熱烤箱後我用120度烤20分钟(我先用下火烤10分钟先，過後才轉至上下火烤)20分钟后再調高130度烤20分钟，在次調高140度烤10分钟，再調高150度烤10分钟(我一共用60分钟烤完)註:因每個人的烤箱有所不同，烤箱溫度可執行更改
