Hi, I am Elise. Today, I’m gonna show you how to make pandan chiffon cake recipe. Never skip a recipe of the day again. Here are our most recent very easy family recipes to try. Nowadays, I’m gonna make it a bit tastier. 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 favored of current trending meals in the world. It’s appreciated by millions every day. It is simple, it’s fast, it tastes yummy. Pandan Chiffon Cake is something which I have loved my whole life. They’re nice and they look fantastic.
To be with this recipe, we have to first prepare a few components. You can cook pandan chiffon cake using 11 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Pandan Chiffon Cake:
- Make ready 8 egg yolks
- Get 40 gram sugar
- Get 100 ml oil
- Make ready 160 ml coconut milk + 1/2 tsp pandan pasta
- Take 170 gram flour
- Take 30 gram corn flour/maizena
- Take Maringue
- Prepare 8 egg whites
- Get 1/2 tsp salt
- Make ready 1 tbsp lemon juice/lime juice
- Prepare 140 gram sugar
Steps to make Pandan Chiffon Cake:
- Preheat oven to 160°. Prepare 25 cm chiffon pan. In a large bowl, place egg yolks and sugar. Mix well. Add oil and coconut milk+pandan pasta, keep mix it.
- Sift flour and maizena to the batter. Continue whisk until combine and smooth.
- In other bowl, beat egg Whites with salt until foamy. Add lemon/lime juice, continue beating and add sugar gradually in 3 part. Beat until stiff peak.
- Fold on 1/3 of the egg Whites into the egg yolks batter. Then gently fold in the rest off egg whites in to equal parts until no white streaks remain.
- Pour into 10" chiffon pan. Bake about 55-60 minutes or until a tootpick inserted into the center comes out clean. The top must golden brown and spring back when lightly pressed.
- Let cool upside down. Unmold and serve.
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