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.
