Pandan Cake Recipe

 picture of http://to-sg-from-nz.blogspot.com

 

Ingredients:

• 8 egg yokes
• 6 egg whites
• 175 gr sugar
• 180 gr flour
• 3/4 cup thick coconut milk
• 1/4 tea spoon of salt
• 3 spoon suji extract
• green food coloring.

Direction:

1. Boil coconut milk, salt, suji extract in low heat
2. Beat egg yokes and egg whites and sugar
3. Add food coloring
4. Slowly add the coooked coconut milk, mixing it evenly.
5. Butter the cake pan, put the mix inside
6. Bake until done
7. Read More >> 

Tips and Trick

• From America's Test Kitchen, it's better to overbeat the whites than to underbeat. Really stiff egg whites will give chiffon cakes better volume
• From Beranbaum, using more whites than yolks help with the structure of the cake
• Inverting the cake as soon as it's done and leaving it to cool for several hours in that position helps the cake to hold its shape
• You must not grease your chiffon cake pan (and yes, you need a chiffon cake pan, don't ask me how I know) so that the cake will not fall
• Read More >>