Thursday, December 17, 2015

Pandan Chiffon

Mum gave me kampung chicken eggs. So many eggs at home. Hand itchy. So there you go, pandan chiffon. This time baking using my favourite cast iron pot. Love it!

3 yolks
1tbsp sugar
30g pandan juice (self blend)
30g coconut oil
50g plain flour
10g corn flour

3 whites
50g sugar

1. Slightly beat egg yolk. Add in oil, mix well and stir in pandan juice. 
2. Sift the flour in and mix. Set aside. 
3. Beat whites till frothy then add in sugar in batches. Beat till whites become almost stiff peak. 
4. Fold meringue to yolk mixture in 3 batches. 
5. Pour batter in pot. 
6. Bake in preheated oven at 170'C for 40-50mins.
7. Flip pot upside down to cool. 

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