Chiffon Cake
by Kim Hong
5 oz. flour 6 oz. or 2 cups sugar 1/2 teaspoon baking powder 2/3 pints of 1/2 cup oil 2/3 pints of santan & pandan juice 5/6 egg yolks 8/9 egg whites 1 teaspoon cream of tartar Sift baking powder and flour. Cream sugar with egg yolk. Whisk egg white till fluffy with cream of tartar (should be twice the original volume). Add santan, pandan juice & oil to egg yolk. Mix well & add in flour. Pour the mixture into egg white. Bake for 50 minutes to 1 hour |
