In this task, you have to generate the title of the recipe given its required ingredients and directions.

[Q]: ingredients: '6 egg whites', '1/2 teaspoon salt', '1/2 teaspoon cream of tartar', '1/2 cup sugar', '6 egg yolks', '1 1/4 cups cake flour', '2 teaspoons baking powder', '1/4 cup oil', '1/2 cup pandan juice (puree 2 cups of pandan leaves and 3/4 cups of water, strain and retain the liquid)', '1/3 cup sugar', '2 teaspoons pandan extract (optional)',<sep> directions: 'Preheat oven to 180 degrees C (350 F).', 'In a large bowl mix together egg yolks, flour, baking powder, oil, pandan juice and 1/2 cup of sugar. Whisk til smooth.', 'In another large bowl beat egg whites, salt and cream of tartar until stiff; then gradually add in 1/3 cup of sugar and continue to beat until very stiff peaks form. (approximately 3 - 4 minutes in high speed)', 'Gently fold in the flour mixture into the egg whites in 2 batches, taking care to keep as much air bubbles in the mixture as possible.', 'Pour mixture into an ungreased 10.5' tube pan and bake in preheated oven at 180 degrees C (350 F) for 25 to 30 minutes.', 'Allow the cake to cool in the pan for 10 minutes, then invert onto cooling racks to cool completely.', 'For the Frosting :', '1/4 cup cocoa powder, sifted', '1/2 cup sugar', '1/4 cup sifted all-purpose flour (plain flour)', '1/4 cup pandan juice', '1 egg', '1 1/4 cups coconut cream.', '2 tablespoons butter', 'Heat all the ingredients (except butter) in a saucepan over low heat while gently whisking continuously.', 'Gradually add in the butter and continue whisking while heating until the desire consistency.', 'Frost the cake only after it is completely cooled.'
[A]: Chococonut Pandan Chiffon Cake

[Q]: ingredients: '8 oz sweet pastry (see my pastry recipes below)', '6 oz sweet buttery crumble topping (see my crumble recipe below)', '1 pints fresh vanilla custard', '1 large Bramley Apple or a handful of windfalls', '1/2 pints freshly picked juicy blackberries', '2 oz caster sugar', '4 egg yolks', '3 oz caster sugar', '1/2 pints milk', '1/4 pints double cream', '2 tbsp corn flour/starch', '1 vanilla pod split and scraped',<sep> directions: 'Make the pastry and crumble early in the day - follow these steps', 'Make the custard by whisking in a bowl the egg yolks, the sugar and a small amount of milk from the half pint until smooth add the vanilla beans and stir in.', 'Heat the rest of the milk in a pan until it just reaches boiling point.', 'Remove from the heat and add to the bowl whisking as you add.', 'In a cup mix the cream and the cornstarch, add this to the custard.', 'Give it a good whisk and transfer all of it back to the pan.', 'Bring back up to the boil whisking or stirring all the time.', 'When the custard starts to boil, lower the heat and still stirring simmer for 1-2 minutes until sufficiently thickened.', 'Things can go wrong making your own custard, especially the first time.', 'Here are some fixes: firstly - remove custard from heat before doing anything - What happens if my custard goes lumpy?', 'You weren't stirring efficiently, get out your whisk and beat like there's no tomorrow!', 'What if my custard is too thick?', 'Add a little more milk - don't forget this is going inside a pudding so it needs to be fairly thick.', 'What if my custard is too thin?', 'Add another tablespoon of cornflour/starch to a tablespoon of cream mix together thoroughly then combine with the custard.', 'What can I do if my custard has burnt on the bottom?', 'Throw it away and soak the pan!', 'Start again.', 'Once custard is made leave to cool this can be made early in the day or even the day before.', 'Place cling wrap into the pan directly on top of the custard ensuring it touches all over, this will stop a skin forming.', 'Cool thoroughly before putting in the refrigerator', 'I pick lots of apple's and blackberries and freeze them for jams, tarts, pies and puddings then I take it what I need.', 'Yes I cut and freeze the apples intact with pips and all, because if I decide to make cider I need all those bits!', 'Everything was washed thoroughly before freezing though.', 'It did however make peeling and coring a bit of a chore.', 'You can use freshly picked fruits about 1/2 pint of blackberries and and 1 1/2 pints of apples, eating or cooking doesn't matter which, just adjust the sugar.', 'Place fruits in a pan and sprinkle with sugar.', 'Cover pan and leave several hours for juices to come out', 'When it's time to make your pudding, turn a low heat under the fruit and slowly bring to a simmer and simmer for 5 minutes.', 'Whilst fruit is simmering, prepare the bowl by greasing well and cutting a small rectangle of greaseproof paper to fit in the bottom.', 'Roll out pastry to fit with a small overhang.', 'Add the fruit mixture.', 'Spoon over the custard and sprinkle over the crumble topping to finish.', 'Bake in an oven set at 180 degrees C for 30 minutes', 'Remove from oven, trim any browned overhang and serve warm with cream or ice cream.', 'leave it for at least half an hour before digging in so it doesn't all fall apart and you don't burn your mouth!'
[A]: Apple, Blackberry and Custard Crumble

[Q]: ingredients: '1 1/2 cups all-purpose flour', '2/3 cup granulated sugar', '1/2 cup albers yellow cornmeal', '1 tablespoon baking powder', '1/2 teaspoon salt', '1 1/4 cups milk', '2 large eggs, lightly beaten', '1/3 cup vegetable oil', '3 tablespoons butter or 3 tablespoons margarine, melted',<sep> directions: 'Preheat oven to 350F Grease or paper-line 18 to 20 muffin cups, or a pan for cornbread.', 'Combine flour, sugar, corn meal, baking powder, and salt in medium bowl.', 'Combine milk, eggs, vegetable oil, and butter in small bowl; mix well.', 'Add liquid mixture to flour mixture; stir until just blended.', 'Pour into prepared muffin cups filling 2/3 full.', 'Bake for 18-20 minutes or until wooden pick inserted in center comes out clean. Cool in pans on wire racks for 5 minutes, remove to wire racks to cool slightly. Serve warm and enjoy!', 'If you are making cornbread, pour into greased 8-inch square baking pan, and bake for 35 minutes.', 'For High Altitude bakers, change corn MUFFIN time to 20-24 minutes. Cornbread time remains unchanged.'
[A]:
Albers Sweet Corn Muffins