斑蘭戚風蛋糕。天使蛋糕模 @ 20cm.
A) 蛋黃 5個﹐細砂糖50g﹐麵粉120g﹐泡打粉 3g﹐斑蘭汁 80ml﹐沙拉油 80ml。
B) 蛋白 6個﹐細砂糖 70g﹐鹽 少許 (or lemon juice a few drops or a little of cream of tar tar)。
烤約 180C @ 35mins (按個人烤箱而定)。
Pandan chiffon cake. Angel cake ring mould @ 20cm.
A) 5 egg yolks, caster sugar 50g, cake flour 120g, baking powder 3g, pandan leave juice 80ml, vegetable or sunflower oil 80ml.
B) 6 egg whites, caster sugar 70g, salt a little (or lemon juice a few drops or a little of cream of tar tar).
Method, basic chiffon cake.
Bake at 180C @ 35mins (this can also depends on the oven type).