Description:
Chiffon cake, a towering tube cake invented in 1927 by an insurance-salesman-turned baker, Harry Baker, who eventually sold the recipe to Betty Crocker - who pronounced it "the cake discovery of the century" - FLAVOURS magazine, May-June 2007, page 38

DULUUUU banget pernah bikin cake yang satu ini dan baru kemaren ini coba bikin lagi. Kayaknya resep yang satu ini, dari Flavours ini lebih simpel ya caranya...atau ...atau cuma perasaan aja ya?!

Ingredients:
Ingredients A:
160 g highratio flour sifted with
50g cornflour
180 g caster sugar
1 1/2 teaspoons baking powder, sifted
1/4 teaspoons salt
8 grade A egg yolks
100ml thick coconut milk mixed with
1/4 teaspoon salt
80 ml pandan extract ( 10 shredded pandan leaves blended with 80ml water and strained)
110 ml vegetable oil


Ingredients B
10 egg whites
1 1/4 teaspoons cream of tartar
30 g caster sugar

Directions:
- Preheat oven to 180degree Celcius. Combine flours, sugar, baking powder and salt. Make a well in the centre. Add in the egg yolks, coconut milk, pandan extratc and oil. Beat until smooth
- In another mixing bowl, whisk egg whites on medium speed until foamy. Add cream of tartar. Whisk until mixture forms soft peaks. Add in the sugar bit by bit and whisk mixture further until stiff peaks form.
- Gently fold in 1/3 of the egg whites mixture into the Ingrendients A mixture with a balloon wire whisk. Repeat until mixtures are combined.
- Pour the mixture into a ungreased 25cm tube pan. Reduce oven temperatur to 160degree C and bake for 55 minutes or until cooked. Invert cake pan onto a wire rack and allow cake to cool completely by removing from pan