So when you’re sick and have a burst of energy… or in other words.. bored out of your mind… Why not bake a cake.. A Pandan Chiffon cake at that!
My Pandan Chiffon Cake
Recipe
A)
1 Cup – Plain Flour
1 tsp – Baking Powder
3/4 Cup – Castor Sugar
1/2 tsp – Salt
B)
1/2 Cup – Water
6 – Egg Yolks
4 Tbs – Cooking Oil
1 drop – Pandan essence
C)
6 – Egg Whites
1/2 tsp – Cream of Tatar
- Set oven temp to 150 degrees Celsius
- lightly grease a chiffon cake tin. ( see pics)
- Sift flour, baking powder and then mix in sugar and salt (A)
- Mix all ingredients (B) together
- Add (A) to (B)
- Whist egg whites with cream of tatar together until thick and stiff
- fold egg white into ingredients (AB)
- Pour mixture into baking tin and bake for 45mins
- Turn cake tin upside down on its stand to allow to cool and stretch
mmmmmm smell that pandany goodness
this is the cake tin you use… and you need to let it cool upside down
See the greeeeeeeen??
nom nom nom…
Happy baking 
love love!!
