Ingredients
Ingredients:
Pandan Coconut Chiffon
75 gm Egg Yolk
36 gm Oil
35 gm Water
65 gm Cake Flour
5 gm Corn Flour
1 gm Baking Powder
145 gm Egg White
2 gm Cream of Tartar
72 gm Caster Sugar
1 tsbp GH Pandan Coconut Emulco
Gula Melaka Custard Cream
25 gm Instant Custard Powder
75 gm Milk
50 gm Whipping Cream
30 gm Dessicated Coconut
1 tsp GH Gula Melaka Emulco
Coating Cream
100 gm Whipping Cream
AN Hawaiian Coconut Flakes
*AN – Any Number
Directions
Method:
Pandan Coconut Chiffon
1. Line up 3 nos of 6 inch cake rings with parchment paper.
2. Mix the egg yolk, oil and water together.
3. Sift in cake flour, corn flour & baking powder. Mix well.
4. Add in GH Pandan Coconut Emulco.
5. Whisk the egg white with cream of tartar. Slowly add in the sugar and whisk until soft peaks.
6. Fold the egg white into egg yolk mixture. Pour the mixture into prepared cake rings.
7. Bake at 180°C for 20 minutes.
8. Remove from the oven and let it completely cool down.
9. Trim it and let it aside for later use.
Gula Melaka Custard Cream
1. Mix the instant custard powder with milk.
2. Whisk the whipping cream until soft peaks. Fold the whipped cream into custard.
3. Mix in GH Gula Melaka Emulco.
4. Coat the custard cream onto the sponge and sprinkle with some dessicated coconut on top. Put another layer of sponge. Repeat again with the steps.
5. Let it chill for 10 minutes.
Coating Cake
1. Whisk the whipping cream. Coat the whipped cream onto the cake evenly.
2. Coat with hawaiian coconut flakes.
3. Serve well.
You might also like
Valentine’s: Bavarois in Cup
