Tuesday, November 27, 2007

My Mom's Pandan Chiffon Cake

It was my mother-in-law's birthday yesterday and she requested for her favourite Pandan Chiffon Cake. This is my mom's recipe which was passed down to her by her Godmother. My mother-in-law was quite happy with it and the cake was almost half gone by the end of yesterday.

Here is the recipe:

Ingredient A:
8 egg white
8oz icing sugar
1/2 tsp Tartar powder

Ingredient B:
7 egg yolks
1cup thick coconut milk (do not add water when squeezing milk)
3 tbsp pandan juice
3 tbsp cooking oil
1 tsp green colouring

Ingredient C:
8 oz self raising flour
1 tsp baking powder

1. Beat A till white, fluffy and stiff.
2. Mix B in another bowl
3. Shift C into B and mix well.
4. When A is fluffy and stiff, pour the mixture in step 3 into A and mix well.
5. Pour into 23cm chiffon cake tin
6. Bake at 160 - 170 degrees for 1hr.
7. Turn the cake upside down and wait till it cools totally before cutting.

1 comment:

Aimei said...


Welcome to baking! :) Your chiffons looks so tall and nice. :)