◕‿◕10th ISPP◕‿◕

Pandan Chiffon Cake!! Chinese people called it as Pandan Cake, actually is the same. 

On the 3rdFeb2010, Chef Goh asked us to divided the ingredients into two. So i and my partner get each of them home.

Chiffon cake, we need to make it fast asap and head to the oven to bake it.  

We need the whole class cooperation so that after it baked the whole cake won't sunk. Also have to depend on our folding, mixing and timing as well. If we too fast, we also don't have the oven to bake it. 

The important thing we have to take note is, when we add in the meringue, best is we don't "Over fold". If the mixture become watery, no matter how you bake it, your chiffon cake also will sunk.

Once it baked, take it out by using satay stick to poke it at the center to see whether it is fully cooked.

After that let it cool down by turning over and put it aside. Once it cool down, use spatula scrap it at the side to let it come out of the mould. And its Done!