PANDAN CHIFFON CAKE

INGREDIENTS

Group 1

Eggs yolks

7

Bake King Caster Sugar

200g

Coconut Milk

150ml

Corn Oil

50ml

Bake King Green Apple Food Colour

2-3 drops

Bake King Pandan Essence

2-3 drops

Group 2

Bake King Caster Sugar

100g

Egg whites

7

Group 3

Bake King Plain Flour

150g

Bake King Baking Powder

1 tbsp

Bake King Cream of Tartar

1 tsp

PANDAN CHIFFON CAKE

Directions:

Mix all Group 1 ingredients together in a whisking bowl and whisk well.

Whisk Group 2 ingredients to form Swiss meringue. Make sure that egg whites are whisk till a white stiff firm meringue is formed.

Fold meringue into Group 1 mixture gently with a wooden spoon or spatula thoroughly to incorporate air into the mixture.

Fold in Group 3 mixture gently.

Pour mixture into a chiffon mould coated with butter and baked.

Bake chiffon at 190C for approximately 25-30 minutes.

When baked, turn mould upside down to cool before removing chiffon.

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