Hi, I’m Kate. Today, we’re going to prepare pandan chiffon cake recipe. Never miss a recipe of the day again. Here are our most recent easy family recipes to try. This time, I’m gonna make it a little bit tastier. This will be really delicious. Not to mention, it’s super satisfying.
Pandan Chiffon Cake Recipe
Pandan Chiffon Cake is one of the most favored of current trending foods in the world. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes delicious. They’re fine and they look fantastic. Pandan Chiffon Cake is something that I have loved my whole life.
To be with this particular recipe, we must prepare a few components. You can cook pandan chiffon cake using 14 ingredients and 5 steps. Here is how you can achieve it.
The ingredients needed to make Pandan Chiffon Cake:
- Take Ingredients A
- Take 110 grams plain flour
- Make ready Half tsp baking powder
- Get 50 grams almond meal or powdered milk
- Prepare Ingredients B
- Take 100 grams vegetable oil
- Take 100 grams thick coconut cream
- Make ready 560 ml water
- Take 1 tsp pandan essence
- Make ready C Ingredients
- Make ready 300 grams egg whites
- Make ready 1 tsp cream of tartar
- Prepare Half tsp salt
- Make ready 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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