Yes, i'm back with more recipes that I tried out today:) haha you would have known what it is if you are constantly following my instragram and facebook photos! XP

so, lets begin with...

Pandan Chiffon Cake Recipe:)

Ingredients:

(NOTE~ for this recipe, use the same spoon to measure all ingredients. I used the chinese soup spoon btw)

6 egg whites

1 teaspoon cream of tartar

4½ spoons of sugar (i used 6 and 5 spoons today which I still find it still too sweet for me?)

6 spoons of coconut milk


Approx 1-2 drops of pandan paste

6 spoons of self-raising flour



LET'S START!


 1. Beat egg white, sugar and cream of tartar together. Start with lower speed on the mixer and increase to max speed. Stop when soft peaks are acheived. In the meanwhile, preheat oven at 180degreeC.

you may like to check if the egg white is well beaten up by turning the bowl upside down. There should be no liquid flowing out.

3. In another bowl, mix coconut milk with pandan paste. Fold into egg white mixture.

4. Sift in self-raising flour gradually, bit by bit, FOLDING the flour into the mixture. Do not overmix the batter.

5. Butter the sides of the cake pan. Pour batter carefully into pan and spread the top evenly.





















6. Bake cake in oven for about 35-45mins depending on different oven (i took cake out at 35min when I smell really good coconut smell. This ensures that cake remains rather moist and not overbaked)


7. THIS STEP IS SUPER CRUCIAL!

After taking cake out of oven,dont do anything except TURNING PAN OVER! By turning the pan over for 1-2hours for the cake to cool, it prevents the cake from sinking back.

This is what i meant. My first one sunk into a flat piece of kueh cos i took it out to cool...




Yup so thats all folks, really simple pandan chiffon cake for teabreak! ^^

Cooking is at once child's play and adult joy. And cooking done with care is an act of love.” ― Craig Claiborne