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Malaysian Recipe : Pandan Chiffon Cake

Ingredients:

  • 1 lb grated coconut, white
  • 9 egg whites
  • 1 rounded tsp cream of tartar
  • 2 tbsp screw pine juice, from 12 screw pine leaves
  • 1 tsp green food coloring

A:

  • 8 egg yolks
  • 9 oz castor sugar
  • 6 fl oz. corn oil
  • 1 tsp vanilla essence

Sifted twice:

  • 5 oz ‘Softasilk’ or ‘Silksifted’ flour
  • 2 heaped tsp baking powder
  • ½ tsp fine salt

Directions:

  1. Pre-heat oven to 170°C
  2. Squeeze coconut for 6 fl oz. First-round milk. Cook over low heat till it boils and thickens like cream, stirring all the time. Cool.
  3. Beat egg white till frothy, sieve the cream of tartar on to egg white and continue beating till very stiff but not dry. Set aside.
  4. Combine A in a bowl and beat lightly.
  5. Put flour in a mixing bowl. Make a well in centre, and pour in A. Bring in flour from sides and beat with batter beater till smooth.
  6. Add the screw pine juice, green food coloring and coconut cream. Stir till blended.
  7. Fold in one-third of the egg white to the egg mixture and blend well. Then add the rest of the egg white and fold in lightly with rubber spatula till well blended.
Pour into an ungreased 10 inch x 4 inch chiffon cake tin and bake for 45 to 50 minutes or till cake springs back when pressed with finger. Remove from oven, invert cake tin and leave for 30 minutes before transferring to a wire rack to cool.

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Last Modified: 11/27/11.