its such a misty day filled with the scent of rain.. there's no any more butter left in my fridge, hmm but i do have some cake flour plus eggs.. and oh yes.. its finally the time for some pandan chiffon since i hv yet to try on aunty yochana's recipe!
here' the pics after been thrown into the oven for 45mins ! Hmmmm... i am really satisfied with my another 'first attempt' Wooooh! But i think i overbeaten the egg white mixture.. hence the cake becomes not so spongy cake but bouncy.. the cake also didnt rise properly.. its abit curvy.. i am also unsure if the cracks should be the top or bottom of cake.. =) but tot that the greeny surface looks better!
I love those cracks as they resembles the outline of a rose!
recipe adopted from aunty yochana's blog;
Ingredients for egg yolk mixture:
6 egg yolks
2 Tbsp. Pandan juice
150 gm. coconut milk
1/4 tsp. salt
4 tbsp. Corn oil
1 tsp. Pandan Paste
1/4 tsp. Green colouring (i did not add any.. )
80 gm. caster sugar
140 gm. Cake flour
Egg White Mixture:
6 egg white
1/4 tsp. Cream of Tartar
100 gm. caster sugar
Method:
(1) Mix all the egg yolk ingredients together and stir till smooth.
(2) Whisk egg white with cream of tartar and gradually pour in the sugar. Whisk at high speed until frothy and stiff peak forms.
(3) Gently fold egg yolk mixture with egg white mixture until blended.
(4) Pour into a 9" (23 cm) tube pan. Bake at 170C for about 40 to 45 min.s or until cooked.
(5) Remove from oven, invert cake onto cooling rack until completely cooled before removing from the pan.
(6) Slice and serve.
