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.
So beautifully decorated! So interesting that it has no oil nor butter and still looks great.
ReplyDeletePandan Chiffon Cake is like childhood cake to me :)
ReplyDeleteduh cantiknya, ternyata ngga susah yah bikinnya, kapan kapan saya coba ah, karena tanpa minyak dan mentega, penasaran
ReplyDeletecantik sekali mbak......:D keren..pasti enak deh....
ReplyDeletewuiihh... dekor cake-nya mantaf, mBa. ih jadi pengen bikin chiffon lagi nih..
ReplyDeletetante, contek resepnya yah :)
ReplyDelete