穿裙的 pandan chiffon cake

跟朋友借了那蛋糕模型
要试试做家乡蛋糕
伦敦有得卖 但不见得比自己做的要好吃
我说的是那份成就感

我的处女作 是很难看
但很好吃 很松软 很湿润





























看着它慢慢的一步步爬高时
那种快乐的满足感 很难形容






























正在倒扣 待凉

















像不像Rafflesia arnoldii ？ 哈。。。
















我在想 没人会做我这蛋糕的啦。。。
穿裙的 难度很高的！ 哈。。。














食谱：Lei Ai's
7 large eggs- separated carefully into yolk and egg white
1 cup self rising flour (already contains baking soda and salt)
1 cup caster sugar
½ tsp cream of tartar
¼ cup (50 ml)vegetable oil
300 ml coconut milk
¼ tsp pandan paste
1 tsp vanilla extract


1.Preheat oven to 180 degrees Celsius
2.Separate egg yolk from egg white. (Ensure egg white in bowl which is clean and DRY)
3.In a small bowl, combine coconut milk and pandan paste
4.Mix (by hand/electric mixer) egg yolk, half of the castor sugar, vegetable oil and vanilla extract then beat in the coconut milk/pandan mixture.
5.Sift the flour into a large bowl.
6.Add the yolk/pandan/oil/coconut mixture to the sifted flour and mix well. (This should be a slightly thick consistency)
7.With an electric mixer, beat the egg white till frothy. Add cream of tartar, Beat further whilst slowly adding the remaining half of the castor sugar. Beat until firm peaks form.
8.Take 1/3 of the beaten egg white and slowly fold into the flour/egg yolk mixture then pour the egg yolk mixture into the rest of egg white.
9.Pour the batter into ungreased tube/angel cake tin. Even out the top with a spatula.
10.Bake in oven for 45 minutes.
11.On removal of cake from oven, invert the pan(upside down) to cool on a cooling rack.
12.Once cooled, run a spatula around the sides and the centre of the tube pan to release the cake.

Voila!