Tuesday, March 30, 2010

Pandan Chiffon Cake

chiffoncake

After browsing many variations of chiffon cake, I decided to make Pandan Chiffon cake for KBB´s challange this month. No oil and no margarine needed in this recipe. Mbak Esther, thank you for sharing the recipe.



Pandan Chiffon Cake
Source: Bunda Estherlita
Ingredients:
I. 100 all purpose flour 115 g caster sugar (me: 100 g)
3/4 teaspoon baking powder
sifted

II. 6 egg yolks
3 tablespoons water, a pinch of salt
, 1 teaspoon pandan pasta
mix these ingredients by using electric mixer

III.6 egg whites
1/4 teaspoon cream of tartar
56 g caster sugar (me: 50 g)
beat the egg whites. Add caster sugar and cream of tartar, then continue to beat until the whites soft peak



directions: use a spatula to combine I+II, gently fold in the egg whites (III) to the mixture. Pour the mixture into the cake tin. Bake the cake in moderate oven temperature 180°C for about 40 minutes. Allow to cool.

chiffoncake1

chiffoncake2


6 comments:

Little Corner of Mine said...

So beautifully decorated! So interesting that it has no oil nor butter and still looks great.

tigerfish said...

Pandan Chiffon Cake is like childhood cake to me :)

chenmarlin said...

duh cantiknya, ternyata ngga susah yah bikinnya, kapan kapan saya coba ah, karena tanpa minyak dan mentega, penasaran

Sherry Andriani said...

cantik sekali mbak......:D keren..pasti enak deh....

MiNDY said...

wuiihh... dekor cake-nya mantaf, mBa. ih jadi pengen bikin chiffon lagi nih..

Tiffany said...

tante, contek resepnya yah :)