This is my mom's favourite chiffon cake.
The texture's somewhat softer than the java version, altho I merely tweaked amongst the type of liquid used. I every bit good used all role flour for this, but it's softer. Maybe it's due to the kokosnoot milk. Maybe..
Ingredients:
A)
4 large egg yolks
75ml oil
115ml pandan larn out juice (1/2 loving cup H2O blended amongst 1/2 loving cup cutting upward pandan leaves, strained)
25gm kokosnoot milk powder
1/8 tsp salt
100 gm sugar
150 gm all role flour
1 tsp baking powder
B)
4 egg whites
90gm sugar
1/8 tsp cream of tartar
Method:
1. Preheat oven to 170C
2. Warm pandan juice too mix inward kokosnoot milk powder. Stir until kokosnoot milk pulverization is dissolved.
3. Mix (1) amongst the residual of ingredients (A) until good combined.
4. Beat egg whites until foamy. Put inward cream of tartar too vanquish until soft peaks.
5. Add inward saccharide too vanquish until stiff.
6. Fold 1/4 of egg whites into (A) too combine well.
7. Repeat pace 6.
8. Fold inward the residual of egg whites too combine well.
9. Pour batter into a construct clean subway scheme pan too milk shiver pan lightly left too correct to score cake.
10. Bake at 170C for xl minutes.
11. Invert pan directly afterward removing from oven.
12. Cut cake when totally cooled.
Buat lebih berguna, kongsi:
