Pandan Chiffon Cake
Pandan Chiffon Cake

Hello, I’m Kate. Today, I will show you a way 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. This time, I am going to 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 popular of current trending meals in the world. It’s easy, it is fast, it tastes yummy. It’s enjoyed by millions every day. They are fine and they look fantastic. Pandan Chiffon Cake is something which I have loved my entire life.

To get started with this recipe, we must prepare a few components. You can cook pandan chiffon cake using 12 ingredients and 6 steps. Here is how you cook it.

The ingredients needed to make Pandan Chiffon Cake:

  1. Get 6 egg yolks
  2. Make ready 50 g castor sugar
  3. Take 100 g corn oil / cooking oil
  4. Prepare 4 young pandan leaves, rinse thoroughly and drain, chop roughly
  5. Take 150 ml fresh coconut milk, blend with chopped pandan leaves, discard pandan pulp to yield 130ml green milk
  6. Prepare 1/2 tsp salt
  7. Get 130 g cake flour
  8. Prepare 30 g corn flour
  9. Prepare 1 tsp baking powder
  10. Get sift with both types of flour and salt
  11. Get 6 egg whites
  12. Prepare 100 g castor sugar

Instructions to make Pandan Chiffon Cake:

  1. Preheat oven to 170C.
  2. Beat the egg yolks with a balloon whisk and mix in 20 grams of sugar. Add coconut milk, pandan juice, and one drop of green colouring (if desired). Combine well. Add in cake flour mixed with baking powder and salt in three batches into the egg yolk mixture. Mix well. Lastly, add cooking oil. Set aside.
  3. Use a large clean bowl, make sure there is no water or oil in it. Beat the egg whites with an electric mixer until bubbles form. Add in the 100 grams of sugar in three batches, about one-third at a time, and beat well between additions. Continue to beat until stiff peaks form.
  4. Spoon out 1/3 of the beaten egg whites and fold into the egg mixture. Lightly fold in the rest of the beaten egg whites with a spatula, until just combined.
  5. Pour into the cake pan and bake in preheated oven for about 35 to 40 minutes, to know whether your cake is cooked through, a toothpick comes out clean when inserted in the centre of the cake.
  6. Remove cake from the oven. invert the pan immediately. Allow it to cool completely.

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