Salam semua, sekejap saja masa berlalu...cuti panjang pun dah berakhir...dah beberapa hari Nur tak dapat duduk depan PC....hubby was around....jadi terpaksa duduk diam-diam nonton tv bersama nya....hihi....teringat Nur pada kawan Nur, jika hubby dia ada di rumah tak boleh telefon dia tapi dia telefon kita boleh pulak semasa hubby kita ada di rumah.....macam-macam ragam kan manusia ni...hari ini pagi-pagi lagi Nur dah buat kek jadi boleh lah buat minum petang bersama anak Nur yang bongsu ini. Yok! jemput minum semua.
Ingredients
~~~~~~~~~
~~~~~~~~~
6 egg whites
125g castor sugar
1/2 tsp cream of tartar
6 egg yolks
100g sugar
1/2 tsp vanilla essence
5 tbsp corn oil
2 tbsp pandan juice
100ml thick coconut milk (squeezed from 1/2 a grated coconut)
140g self-raising flour, sift
Pandan juice
~~~~~~~~~~
5-6 pandan leaves, cut into small pieces
3-4 tbsp water
Method
~~~~~~
1. To obtain pandan juice, put pandan leaves and water in an electric blender
and blend to a fine pulp. Strain the juice and measure out two tablespoonfuls for use.
2. Preheat oven to 180ºC. Whisk egg whites, sugar and cream of tartar in
an electric mixer until just stiff.
3. Whisk egg yolks, sugar and vanilla essence until light and creamy.
Add in corn oil, pandan juice and thick coconut milk. Mix well.
4. Stir in sifted flour and fold in carefully and gently to mix.
5. Pour egg yolk mixture lightly into the egg white mixture. Mix evenly with a metal spoon or a plastic spatula.
6. Pour batter into an ungreased 22cm tube pan. Bake in a preheated oven for 40-45 minutes or until cake is well browned and firm to the touch.
7. Remove cake from oven. Invert pan immediately. Leave to cool, then remove cake from pan with the help of a thin-bladed knife.
**********************************
125g castor sugar
1/2 tsp cream of tartar
6 egg yolks
100g sugar
1/2 tsp vanilla essence
5 tbsp corn oil
2 tbsp pandan juice
100ml thick coconut milk (squeezed from 1/2 a grated coconut)
140g self-raising flour, sift
Pandan juice
~~~~~~~~~~
5-6 pandan leaves, cut into small pieces
3-4 tbsp water
Method
~~~~~~
1. To obtain pandan juice, put pandan leaves and water in an electric blender
and blend to a fine pulp. Strain the juice and measure out two tablespoonfuls for use.
2. Preheat oven to 180ºC. Whisk egg whites, sugar and cream of tartar in
an electric mixer until just stiff.
3. Whisk egg yolks, sugar and vanilla essence until light and creamy.
Add in corn oil, pandan juice and thick coconut milk. Mix well.
4. Stir in sifted flour and fold in carefully and gently to mix.
5. Pour egg yolk mixture lightly into the egg white mixture. Mix evenly with a metal spoon or a plastic spatula.
6. Pour batter into an ungreased 22cm tube pan. Bake in a preheated oven for 40-45 minutes or until cake is well browned and firm to the touch.
7. Remove cake from oven. Invert pan immediately. Leave to cool, then remove cake from pan with the help of a thin-bladed knife.
**********************************
*Recipe adapted from:- Amy Beh
Salam k.nur,sedapnya chiffon cake tu,kiah pernah cuba buat dulu tp tak naik,jd bengkan la jawabnya.yak tau salah apa.next time nak try lg pakai resepi akak la plak
ReplyDeleteWaahhhh...that's a mouthwatering cake! Owh noooooo...I want some pls kak! ;)
ReplyDeleteSalam ...chiffon pandan ni my fave...memang suka sesangat..lembut jek masuk tekak..budak2 pun suka kek ni
ReplyDeleteamboi, gebunya kek...tuannya tak pernah tengok...gebu tak? he hehe
ReplyDeletemakan time minum petang sgt sedap.time ujan lg laju..tgk2 dah hald.heheh..salam perkenalan
ReplyDeleteSalam kak nur, tak aci la kawan centu. umi pun pernah ada gak kawan camni.. mmg bengang je selalu :p sabar je la.. apa2pun umi minat sgt kek chiffon tu iskk gebunyaa... fevret umi nih.. yumm yumm
ReplyDelete