PANDAN CHIFFON CAKE

Ingredients

1. 08 Egg whites
2. 1/2 tsp Salt
3. 150 grams sugar
4. 1/2 trsp cream of tartar
5. 180grams multipurpose flour
6. 2tsp baking powder
7. 1/4 tsp baking soda
8. Vanilla
9. 07 Egg Yolks
10. 100cc Vegetable oil
11. 150cccoconut milk + 02tsp pandan pasta

Method

1. Preheat the oven to 180 degrees C. You will need a 10 inch (24-25 cm)  ungreased tube pan. (see picture below).
   
2. Mix no.5,6,7....sift all together and put aside.
3. In a seperate bowl (bigger one) mix no.8,9,10,11 with a whisk until well combined then pour in the flour mixture per-batch, mix all well. Set the batter aside.
4. In a separate bowl, with the whisk attachment, beat the egg whites, salt and cream of tartar until soft peaks form. Gradually beat in 150 grams of sugar and beat until almost stiff peaks form. With a large rubber spatula or wire whisk, gently fold the egg whites into the batter just until blended (being careful not to deflate the batter). 
5. Pour the batter into the ungreased tube pan and bake in the preheated oven for about 50 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. (When lightly pressed, the cake will spring back). Immediately upon removing the cake from the oven invert (turn upside down) the pan and place on a flat bottom cup (turned upside down) so it is suspended over the counter (see picture below). Let the cake cool completely  (about 1 1/2 hours). 
   
   
6. To remove the cake from the pan, run a long metal spatula or knife around the inside of the tube pan and center core. Invert onto a greased wire rack or cake circle. With a sharp knife cut the cake in half horizontally. 
   *************HAPPY BAKING*************

CHEESE CHIFFON CAKE

Ingredients:

1. 08 Egg whites
2. 1/2 tsp Salt
3. 150 grams sugar
4. 1/2 trsp cream of tartar
5. 180grams multipurpose flour
6. 2tsp baking powder
7. 1/4 tsp baking soda
8. Vanilla
9. 07 Egg Yolks
10. 100cc Vegetable oil
11. 150cc water
12. 01box of Shreded chedar cheese  (200grams)

Method

1. Preheat the oven to 180 degrees C. You will need a 10 inch (24-25 cm)  ungreased tube pan. (see picture below).
   
2. Mix no.5,6,7....sift all together and put aside.
3. In a seperate bowl (bigger one) mix no.8,9,10,11 with a whisk until well combined then pour in the flour mixture per-batch, mix all well. Set the batter aside.
4. In a separate bowl, with the whisk attachment, beat the egg whites, salt and cream of tartar until soft peaks form. Gradually beat in 150 grams of sugar and beat until almost stiff peaks form. With a large rubber spatula or wire whisk, gently fold the egg whites into the batter just until blended (being careful not to deflate the batter).  Pour in 3/4 of the shreded chedar cheese, mix well the batter.
5. Pour the batter into the ungreased tube pan and run a metal spatula or knife through the batter to get rid of any air pockets. Smooth the top, pour the remaining shreded cheese over the top of the batter  and bake in the preheated oven for about 50 minutes, or until a wooden skewer inserted into the center of the cake comes out clean. (When lightly pressed, the cake will spring back). Immediately upon removing the cake from the oven invert (turn upside down) the pan and place on a flat bottom cup (turned upside down) so it is suspended over the counter (see picture below). Let the cake cool completely  (about 1 1/2 hours). 
   
6. To remove the cake from the pan, run a long metal spatula or knife around the inside of the tube pan and center core. Invert onto a greased wire rack or cake circle. With a sharp knife cut the cake in half horizontally. 
   
   

   
   

   
   *************HAPPY BAKING*************
   
   

CARAMEL PUDDING

 

Ingridients:

For the caramel

• 225 grams granulated sugar 
• 01 cup hot water or about 100-200 ml 

For the pudding

• 900 ml milk
• 12 egg yolks
• 1 pinch of salt
• 1 tablespoon granulated sugar
• 1 dash vanilla essence   

Method

• Heat the sugar in a pot (do not add any water or oil or what so ever, just the sugar). Place it over low heat until brown and slowly add hot water (half a cup, until sugar is dissolve but not too watery). Place it aside.
• Warm up the milk. Make sure its not too hot. Put in a pinch of salt and 4 table spoon of granulated fine sugar. Make sure sugar dissolve. Place it aside.
• Beat 12 egg yolks until smooth and put in a dash (1 tea spoon) of Vanilla Essence. Mix your egg yolks with the milk.
• Place the caramel at the bottom of your bowls. Then place the mixture of the milk and egg yolks slowly.
• Prepare a tray with little bit of water and place you bowls in  the tray. Bake for about 30-40minutes in 150C. (You also may steam your caramel puddings with a steamer but I prefer to bake them). :)

PS: for extra flavor as Pandan or chocolate...just add pandan pasta or chocolate/moccachino pasta into the mixture.

**********HAPPY BAKING**************