Chiffon Cake #19: Chocolate & Pandan 双色巧克力斑兰戚风蛋糕
17cm chiffon tin:
4 egg yolks
40g vegetable oil
Mix the above and divide batter into 2 portions.
|Using homegrown pandan leaves|
For pandan flavour, add:
28g concentrated pandan juice
(I blend 12 pandan leaves in some water, let the mixture stand for few hours and use the bottom layer)
32g cake flour
For chocolate flavour, add:
22g cake flour
10g cocoa powder
4 egg whites
8g corn flour
Whip the egg whites to stiff peak. Divide into 2 equal portions and add to the pandan and chocolate batter.
Bake 170 deg C, 35 minutes
Recipe adapted from: Okashi: sweet treats made with love
I am submitting this post to Little Thumbs Up September - Pandan hosted by Joceline @ Butter, Flour & Me, organized by Zoe@ Bake For Happy Kids and Mui Mui @ My Little Favourites DIY.