Wednesday, March 10, 2010

Chocolate Chips Pandan Chiffon Cake


150g: cake flour

0.5tsp: baking powder

Pinch of salt

8: Egg yolks

2tbsp: vegetable oil

140ml: coconut milk

2tbsp: pandan juice

160g: sugar

0.5tsp: pandan paste, vanilla, butteroil

9: egg whites

1tbsp: icing sugar

0.5tsp: cream of tartar

80gm: chocolate chips


1. Whisk egg white + icing sugar + cream of tartar until soft peaks.

2. Sift cake flour, baking powder and salt.

3. Mix egg yolks, coconut milk, pandan juice, essence, oil and sugar until even.

4. Add flour mixture to batter, whisk until smooth.

5. Fold egg white until well mixed and place in an ungreased 10 inch chiffon mould.

6. Fold chocolate chips gently into batter while in mould. (Prevent choc chips from sinking all to the bottom.

7. Bake for 45mins at 180oC, until golden brown or firm to touch.

8. Invert the mould and cool for at least 1hr.

*Recipe adapted from

1 comment:

Olivia said...

wow great cake...thanks for sharing