Makes 20cm Cake | |
---|---|
Ingredients | Amounts |
Plain Flour | 150g |
Baking Powder | 1Tsp |
Sugar | 100g +90g |
EggYolks | 4 |
EggWhites | 4 |
Cream of Tar Tar | 1/8 Tsp |
Coconut Milk | 70ml |
Water | 45ml |
Vegetable Oil | 70ml |
Salt | 1/8 Tsp |
- Preheat oven for 15 mins at 180 degree Clesius.
- In a mixing bowl, combine egg yolks, 100g sugar and vegetable oil.
- Add in the dry ingredients like sifted flour and baking powder, followed by coconut milk, salt and water.
- Mix the combination evenly till you see a smooth mixture.
- Using an electrical mixer, whisk the egg whites till soft peaks are formed. Add in the remaining sugar and Cream of tar tar. Stop when mixture become stift.
- Combine the 2 mixtures together. Pour them into a chiffon cake pan.
- Bring to bake at 170 degree Celsius for 35 mins.
* As I only owned a 16cm chiffon cake pan, therefore I had the remaining batter poured into my cupcake cups! They looked kinda weird but its another way of saving my food :) *
My royal prince charming requested for Chiffon cake and so I decided to bake him one. The plan was to bake a Pandan flavoured cake, you know like the ones you see commonly in NTUC and cold storage. However, with no pandan essence and leaves at home, I got to change the plan to baking a basic flavoured one instead.
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