Pandan Chiffon Cake - by Caroline Lee

 
Pandan Chiffon Cake - by Caroline Lee
Ingredient:
A: 6 egg yolks, 30g sugar, 180g self-raising / Top flour, 90ml oil, 100ml pandan juice
B: 6  eggs  white, 3\4 teaspoon cream of tartar, 70g caster sugar

Every oven has different thermostat, you may have to adjust the temperature and timing to suit your oven.

 Instructions

1. Preheat oven to 170°.
2. Extract pandan juice from finely pounded pandan leaves and add some water
3. Add egg yolk, 30g sugar, oil, colouring and mixture. Mix well using hand whisk.
4. Sift Flour and fold into mixture. Mix until smooth. Set aside.
5. Beat egg whites and tartar at high speed until formy. Add remaining 70g sugar and beat until stiff.
6. Add 1/3 beaten egg white to the yolk mixture and mix using a hand whisk.
7. Slowly fold in this mixture to the remaining 2/3 of beaten egg whites.
8. Pour mixture into an ungreased 21cm chiffon tin mould and bake for about 50mins.
9. Turn tin over on a cake rack to cool before loosening cake. 
10. (Adjusted according to individual ovens)

班兰戚风蛋糕
A：6粒蛋黄，30g糖，180g自发面粉，90ml油，100ml班兰汁
B：6粒蛋白，3\4茶匙塔塔粉，70g幼糖

做法：

1：把蛋黄，糖，油，班兰汁搅拌均匀，分几次筛入自发粉搅拌均匀备用
2： 蛋白打散至起泡时加塔塔粉打匀，分次加入糖打至硬性发泡
3：把1\3的蛋白加入面糊中拌匀，把面糊倒入蛋白中轻轻拌匀
4：倒入8吋戚风模，预热烤箱以170度烤50一60分钟或至熟
5：烤好了，马上倒扣待凉
（依各人烤箱调整）