(UPDATED VERSION) PANDAN CHIFFON CAKE 简易气压锅香兰戚风

                               

Ingredients:

Egg Yolks Batter

4 egg yolks
90 gram of coconut milk + coconut water + few leaves of pandan leaves
50 gram of corn oil
90 gram plain flour + 5 gram of baking powder
12 gram sugar

Meringue

4 egg whites
48 gram of sugar

Method:

First to blend pandan leaves and coconut water to become pandan juice and weight 90 gram. Discard the balance of juices.

Whisk egg yolks + sugar until sugar has fully dissolved.

Followed by whisk corn oil, coconut milk until well combined. 

Fold plain flour in 3 batches.

Set aside.

Now, to prepare meringue in a stainless steel bowl.

Beat egg white.

When beat egg white until this stage, add pinch of cream of tartar to stable the egg whites. 

Beat egg whites until stiff peak.

Then fold plain flour in with spatula in 3 batches.

This stage is important, fold until you have smooth batter. 

Do not over fold as well.

Place pan directly to PPC.

Baked @ PPC for 59 minutes. (no need to grease the ppc or add any water in ppc)

Once cooked,Tap cake pan from high once to prevent shrinkage.

Note:By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.