Hello, I am Kate. Today, we’re going to prepare pandan chiffon cake recipe. Never miss today’s recipe. This is a very simple recipe to try and is one of my family food recipes. Nowadays, 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 is enjoyed by millions daily. It is simple, it’s quick, it tastes delicious. Pandan Chiffon Cake is something that I have loved my entire life. They’re nice and they look fantastic.
To get started with this recipe, we must prepare a few components. You can cook pandan chiffon cake using 14 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Pandan Chiffon Cake:
- Make ready Ingredients A
- Make ready 110 grams plain flour
- Make ready Half tsp baking powder
- Get 50 grams almond meal or powdered milk
- Get Ingredients B
- Get 100 grams vegetable oil
- Take 100 grams thick coconut cream
- Get 560 ml water
- Take 1 tsp pandan essence
- Get C Ingredients
- Get 300 grams egg whites
- Take 1 tsp cream of tartar
- Get Half tsp salt
- Make ready 125 grams caster sugar
Instructions 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.
So that is going to wrap this up for this special dish pandan chiffon cake recipe. Thank you very much for reading. I am confident you will make this at home. There’s gonna be more interesting food in home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Happy cooking.
