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Mini Pandan Chiffon Cake

2012-02-20
Mini-Pandan-Chiffon-Cake
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Ingredients

Part (A) :
5 Egg yolks
60g Sugar (80g)

Part (B) : Mix well
20g Water (20g pandan juice)
1.5tsp Pandan paste (1/2tsp)
80g Coconut milk (60g)
45g Corn oil (50g)
1/4 tsp Vanilla paste
A pinch of salt

Part (C) :
75g Plain flour
35g Corn flour
0.5tsp Baking powder (Double action)

Part (D) :
5 Egg whites
60g Sugar (70g)
1/4tsp Cream of tartar

Prep and Cooking Instructions

Preheat oven at 180 degree

Part A:
1. Whisk Part (A) till the egg yolks turn creamy pale yellow colour or till sugar melt.
2. Add in Part (B) to Step 1 and mix well.
3. Then fold in Part (C) and mix well.

Part B:
1. Whisk Part (D) at max speed untill stiff.
2. Add in 1/3 meringue into Part A mixture and mix well.
3. Pour this mixture back to the balance meringue and fold well till the mixture is smooth flowing and glossy.
4. Prepare the mini muffins pan aand line with the mini papercups. Scoop the mixture into the papercups. Bake for 20-25mins. Bake until the cake rises high and then starts to shrink.
5. Remove the mini cake from the muffin pans after its is cool.

Submitted by Eileen Ng, a Munch Ministry member.

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Recipe Comments

Comments (4)

  1. posted by Stephanie Choo on April 14, 2013

    Hi,

    Where can I get panda juice, panda paste n vanilla paste? What is meringue?

    Thanks

      Reply

    • posted by Louisa on April 17, 2013

      Hi Stephanie, you can get these ingredients in bake specialty shops like Phoon Huat. They have several branches all around Singapore. To get Pandan Juice you can make it yourself by pounding Pandan Leaves to a pulp and squeezing the juice out. Meringue is basically a whipped up mixture of egg whites and sugar usually used as toppings or fillings. Hope this helps :)

        Reply

  2. posted by Esther Ng on April 16, 2013

    Hihi…
    Dont quite understand part B. Is it 20 g water or 20 g pandan juice? On top of that need pandan paste1.5 tsp or 1/2 tsp? Sorry a bit blur…

      Reply

    • posted by Louisa on April 17, 2013

      Hi Esther, I think what Eileen means in her recipe is if you are using the ingredient (20g Pandan Juice) instead of the 20g Water, then adjust the other ingredients accordingly and use (1/2 tsp Pandan Paste), (60g Coconut Milk), (50g Corn Oil). If you use 20g Water, then follow the 1.5 tsp Pandan Paste, 80g Coconut Milk and 45g Corn Oil. Hope this helps :)

        Reply

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