Pandan Chiffon Cake x 3pax


Group 1 ingredients
Egg yolk 115g
Coconut milk 135g
Pandan essence 10g
Water/Pandan juice 30g
Castor sugar 108g
*whisk gently
-------‐------------‐-------------------------
Group 2 Ingredient
Plain flour 144g
Baking powder 8g
Salt 1g
*sieve
-‐-------------------------------------------
Group 3 Ingredient.
Vegetable  oil 79g
-‐-------------------------------------------
Process
Add group 2  to group 1 bit by bit n using whip n fold lastly add group 3 fold in also n put aside n start to do the meringue
______________________________
Group 4 Ingredient
Egg white 216g

Castor sugar 144g
Cream of tartar 2g
Mix 2 together 

*use mixer
*beat the egg white until buble then add the sugar+cream tartar bit by bit whip until peak
Fold in the meringue to batter bit by bit and fold in gradually n mix well

Using 6" pan pour in the mixture about 250gm each ...clean up side surface before bake 

Bake 150 to 160 deg 30-35min

Note for chiffon cake
Egg yolk n egg white separate cannot hv any egg yolk drop in egg white

Utensils have to be clean n dry

Additional recipe from.internet
https://daridapur.com/resepi-kek-chiffon-pandan-best-wangi/

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