Pandan Chiffon Cake 班兰雪坊蛋糕

2 persons
Ingredients 用料

Ingredients A

2	Egg Whites 蛋白
20g	Caster Sugar 幼糖
1/5 teaspoon	Cream of Tartar 塔塔粉
1/10 teaspoon	Salt 盐

Ingredients B

2	Egg Yolks 蛋黄
18g	Caster Sugar 幼糖
15 pieces	Pandan Leaves 班兰叶
1 teaspoon	Pandan Essence 斑斓香精
24g	Corn Oil 玉米油
44g	Self Raising Flour 自发面粉
15g	Coconut Cream 椰浆

Method 做法
1. Wash pandan leaves, cut into small pieces. In a blender, blend pandan leaves with 3 tablespoons of water. Sieve and squeeze pandan juice out into a big bowl.
2. Mix ingredients B into big bowl of pandan juice. Mix well till free of lumps.
3. In a separate bowl, mix ingredients A. Beat until stiff.
4. Gently fold (3) into (2), mixing lightly and evenly. Pour batter into ungreased pan.
5. Preheat the oven to 180 degrees Celsius.
6. Bake (4) for 40 minutes or till skewer comes out clean when inserted. Invert pan on tabletop for at least 2-3 hours to cool well before turning cake out.

Time 时间
Preparation time: 20 mins
Cooking time: 40 mins
Complexity: medium