Ingredients (for 20cm chiffon cake tin)
Ingredients A
egg yolk 5
sugar 30g
pandan juice 75ml
cornoil 40g
cake flour 80g
Ingredients B
egg white 5
sugar 50g
cream of tartar 1/4tsp
~To separate the egg white & egg yolk
1.whisk egg yolk.Add in sugar mix well .add in cornoil&pandan juice mix well.
~sift in flour into egg yolk mixture
~beat egg whites with cream of tartar until foamy and then add in sugar and beat till stiff
~fold in half of the egg whites into the mixture and mix well.then add in the other half and mix them evenly.
~fill the mixture in to the 20cm chiffon cake tin .
~bake at preheated oven at 140c 40minutes.
~Invert mould immediately to cool
