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Pandan Chiffon Cake

Are you looking for recipe inspiration Pandan Chiffon Cake ? How to make it is difficult and easy. If it is wrongly processed, the results will not be satisfactory and it tends to be unpleasant. Whereas Pandan Chiffon Cake What is delicious should have an aroma and taste that can provoke our taste buds.

Many things more or less affect the quality of the taste of Pandan Chiffon Cake, starting from the type of material, then the selection of fresh ingredients, to how to make and serve it. Don’t worry if you want to prepare Pandan Chiffon Cake delicious at home, because as long as you know the trick, this dish can be a special treat.

So, this time, let’s try it, let’s create it Pandan Chiffon Cake home alone. Stick with simple ingredients, this dish can provide benefits in helping to maintain the health of our bodies. you can make Pandan Chiffon Cake use 12 type of material and 6 manufacturing step. Here’s how to make the dish.

I like chiffon cakes very much, pandan chiffon, jackfruit chiffon, avocado chiffon, chocolate chiffon, banana chiffon, mango chiffon, you name it. There are so many kinds of chiffon cakes. nnPandan leaves and pandan paste are popular ingredients in many Southeast Asian cuisines. We have grown two pandan plants in our mini garden which they have grown very well. nnFor this pandan cake I used our own pandan and added one drop of green colouring, the colour enhanced by adding a small drop of food green colouring.

Ingredients and spices that need to be prepared to make Pandan Chiffon Cake:

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

Steps 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.

How ? It’s easy? That’s how to make Pandan Chiffon Cake which you can practice at home. Hopefully useful and good luck!

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