Source: Sonia Nasi Lemak Lover
Ingredients:-
5 egg yolks (Medium size 'B')
20g sugar (Castor sugar)
60g water + 20g homemade pandan paste (Pandan paste)
80g Corn Oil (Corn oil + Sunflower oil)
125g Cake flour (Self Raising Flour)
5 eggs whites
90g sugar (Castor sugar)
1/2 tsp lemon juices or 1/2 tsp cream of tartar (1/2 tsp lime juices)
Method:-
Lightly whisk egg yolks and sugar till combined.
Add in water, homemade pandan paste and corn oil, mix well.
Add in cake flour, stir and fold till well combine.
Whisk egg whites and lemon juices till foamy, slowly add in sugar and continue beat until soft peak formed.
Take 1/3 of meringue and use a hand whisk to mix well with egg yolks batter.
Fold in 2/3 of meringue and use a spatula, fold with egg yolk batter till combined.
Pour into chiffon tin, bake at pre-heated oven at 160C (fan-forced) for 40-45 minutes.
Once baked, turn your chiffon tin upside down and cool completely before remove from the tin.
Sugar level is just perfect, do not grease on chiffon tin, just pour the batter into chiffon tin.
A healthy chiffon cake with coconut milk, yet so simple and easy method..
No comments:
Post a Comment