Life in Wassenaar
One Family's view of the World
By: Muna Mahdzar Fadaaq

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Tuesday, 4-Sep-2007 16:07 Email | Share | Bookmark
Puan Bashah's Pandan Chiffon Cake

 
 
 


Puan Bashah's Pandan Chiffon Cake

Ingredients A

6 egg whites
Quarter teaspoon cream of tartar


Ingredients B

6 egg yolks
100 g sugar
120 g self raising flour
8 tbsp pandan water (quarter teaspoon pandan paste + water)
5 tbsp corn oil


Beat egg whites and cream of tartar until stiff.

In a separate bowl, beat egg yolks and sugar until sugar has dissolved.
Add in pandan water and mix thoroughly.
Add in corn oil.
Fold in sifted flour.

Using the spatula mix together mixture B into mixture A.
Pour into the chiffon mould and bake at 160C - 170C for 45-50 minutes

It's very important to turn the cake upside down immediately out of the oven. Leave it to cool.
Remove the cake from the mould by using a sharp knife.






Hajar -- highly recommended....so sedap and mudah juga

Lee Lin -- I was too.....but come to think of it what's the worst thing that can happen....either masuk mulut or masuk tong sampah......

Nurul -- best!!!

Mamasya -- Muna belum cuba buat....tapi dah banyak kali cuba makan

Cek de Sam -- betul tu...kalau tak ada acuan chiffon memang tak menjadi

Rinn Chan -- I bet kalau Rinn yang buat pasti the outcome will be out of this world

Mamafami -- Muna dah cakap dah....Mamafami kalau ke sini kami akan layan lebih dari chef-chef selebriti


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