Hello, I am Joana. Today, I will show you a way to make pandan chiffon cake recipe. Never miss a recipe of the day again. Here are our most recent very simple family recipes to try. This time, I am going to make it a little bit more unique. This will be really delicious. Not to mention, it’s super satisfying.
Pandan Chiffon Cake Recipe
Pandan Chiffon Cake is one of the most popular of recent trending meals in the world. It’s easy, it is quick, it tastes delicious. It is enjoyed by millions daily. They are fine and they look wonderful. Pandan Chiffon Cake is something which I have loved my whole life.
To be with this recipe, we must prepare a few components. You can cook pandan chiffon cake using 11 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Pandan Chiffon Cake:
- Take 8 egg yolks
- Get 40 gram sugar
- Take 100 ml oil
- Make ready 160 ml coconut milk + 1/2 tsp pandan pasta
- Get 170 gram flour
- Take 30 gram corn flour/maizena
- Get Maringue
- Make ready 8 egg whites
- Prepare 1/2 tsp salt
- Take 1 tbsp lemon juice/lime juice
- Take 140 gram sugar
Instructions 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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