Hi, I am Kate. Today, I will show you a way to prepare pandan chiffon cake recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. Nowadays, I will make it a little bit more unique. This is gonna smell and look delicious. Not to mention, it’s super satisfying.
Pandan Chiffon Cake Recipe
Pandan Chiffon Cake is one of the most well liked of recent trending foods on earth. It is enjoyed by millions daily. It’s simple, it’s fast, it tastes delicious. Pandan Chiffon Cake is something which I have loved my whole life. They’re fine and they look wonderful.
To be with this particular recipe, we have to first prepare a few components. You can cook pandan chiffon cake using 14 ingredients and 5 steps. Here is how you can achieve that.
The ingredients needed to make Pandan Chiffon Cake:
- Take Ingredients A
- Make ready 110 grams plain flour
- Take Half tsp baking powder
- Make ready 50 grams almond meal or powdered milk
- Take Ingredients B
- Get 100 grams vegetable oil
- Get 100 grams thick coconut cream
- Make ready 560 ml water
- Get 1 tsp pandan essence
- Prepare C Ingredients
- Take 300 grams egg whites
- Prepare 1 tsp cream of tartar
- Prepare Half tsp salt
- Take 125 grams caster sugar
Steps to make Pandan Chiffon Cake:
- Sift together flour and baking powder. Mix in the almond meal. Set aside.
- In a separate bowl, using a whisk, gently beat Ingredients B till just mix. Now put ingredients A into ingredients B bowl and whisk till mixed through and no clumps. Set aside.
- In a mixer put egg whites, cream of tartar and salt and beat them till soft peaks. Gradually add in sugar till incorporated and beat again till you get a very stiff egg white mix. - Gently fold in the egg white into the flour mixture to keep the air in as much as you can.
- Transfer into the ungreased and unlined pan and bake on 175c for 55 minutes or till baked through. - Once cooked, immediately flip the cake pan onto a wire rack and let cool for an hour before taking them out.
- Please wait patiently if not you end up having a cake like mine. I was too excited to eat the cake and ‘force’ it out of the pan; end up with some cbs sticking to the pan.. - Note: Do not grease the pan because the cake need to be able to cling/hold to the sides to help it rise as high.
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