Pink Panther Cake~

dadum dadum... dadum~ dadum~dadum~dadum~dadum da^dum... da~dum... ring a bell?

Yupz! It's the pink panther tune. This bright pink chiffon cake just reminds me of the infamous pink panther! Don't you agree with me?

~*Pink Panther Cake*~

So... PINK! It's dense but soft and spongy. The texture reminded me of the traditional cupcake ("chicken-egg-cake") a.k.a ji1 dan4 gao1 (in chinese) a.k.a gui1-neng3-gao1 (in dialect).

Recipe (Adapted with modifications from Do What I Like - Green Tea Chiffon Cake)

Ingredients

(A)

• 4 Egg yolk
• 1/8 Cup Sugar
• 1/4 tsp Salt
• 1 Tbs Maple syrup / honey
• 1/4 Cup Rice bran oil / corn oil
• 1/3 Cup Water
• 1 tsp Pink colouring
• 1 tsp Vanilla / strawberry extract

(B)

• 1 Cup Hong kong / Pao flour
• 3/4 tsp Baking powder

(C)

• 4 Egg white
• 1/4 Cup Sugar
• 1/2 tsp Cream of tartar

Method

1. Add (A) into a bowl and mix well with a hand whisk till creamy.
2. Sieve in cake flour and baking powder and mix till no lumps. Set aside.
3. Preheat oven at 170 degree celsius.
4. Beat egg whites with electric beater or hand whisk till frothy, sprinkle in the cream of tartar. Beat till white in colour, add in sugar in 3 additions and continue to whisk till stiff peaks are formed.
5. Put half portion of egg white into the yolk mixture and gently mix it with a hand whisk.
6. Pour yolk batter into the rest of the egg white and gently mix well with hand whisk.
7. Put batter into a 8 inch round cake tin and bake at 170 degree celcius for 35 to 40 minutes.
8. When the cake is cooked, remove from oven and give it another bang on a hard surface to loosen the cake texture then invert cooked cake on a wire rack to cool for 15 - 20 minutes. Remove cake from cake pan and leave aside to cool completely. Enjoy!