Pandan chiffon cake


Thanks to Rachel Tham for sharing recipe.

I reduced the amounts as my chiffon cake mold is a small one:
Ingredients A (to whisk one way):
2 eggs yolks
30g caster sugar
60g self raising flour
2 tbsp grape seed oil
2 tbsp homemade pandan extract

Ingredients B (to mix with mixer):
2 eggs whites
1/4 tsp cream of tar tar
30g caster sugar

Mix whisked A to B, and whisk in one way slowly and pour into mold. Bake under 140 degree celcius for 20 minutes and 150 degree celcius for 10 minutes. Let it cold upside down before removing and slicing.

Before baking

Celine Tan's photo.
Cool it on the rack, that’s why the squarish top! tongue emoticon

Celine Tan's photo.

Initially made a plain one. And oven was slightly too hot, so the top a bit burnt! He he… Otherwise taste good!


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s