CHIFFON PANDAN CAKE

CHIFFON PANDAN CAKE
Material:
6 egg yolks
175 grams caster sugar
100 ml of salad oil
150 ml coconut milk from half coconut
250 grams of wheat flour, sifted
1 teaspoon baking powder
1 / 2 teaspoon baking soda
pandan paste to taste
8 egg whites
1 teaspoon cream of tartare
100 grams caster sugar
Garnishes: powdered sugar topping and cherry red
Method:
1. Preheat oven to 180 degrees Celsius prepared pan chiffon
form a ring size of 22 cm, Cover with baking paper and dampen it with water,
set aside.
2. Mix egg yolks and sugar, put salad oil, and coconut milk
flour, baking powder and baking soda, stirring until the dough
thick. Add pandan paste stir well.
3. Beat the egg whites with cream of tartar put a little sugar
while continuing to be whipped until fluffy and stiff.
4. Combine the egg whites into the egg mixture, stir well, pour into baking pan
and bake for 45 minutes until cooked.
5. Once cooked, lift, turn pan upside down or hang it on the bottle, after
cake lost steam heat is disengaged. Once cool sprinkle with sugar cake
powder and decorated with red cherries.
To: 12 pieces

source: recipe ebook offerings indosiar.com
(translate from indonesia to english)