Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, pandan chiffon cake. It is one of my favorites. For mine, I am going to make it a little bit unique. This is gonna smell and look delicious.
Pandan Chiffon Cake is one of the most well liked of recent trending meals in the world. It is appreciated by millions daily. It’s easy, it’s quick, it tastes yummy. Pandan Chiffon Cake is something which I have loved my whole life. They are nice and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can have pandan chiffon cake using 11 ingredients and 6 steps. Here is how you can achieve it.
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The ingredients needed to make Pandan Chiffon Cake:
- Make ready 8 egg yolks
- Take 40 gram sugar
- Get 100 ml oil
- Take 160 ml coconut milk + 1/2 tsp pandan pasta
- Prepare 170 gram flour
- Get 30 gram corn flour/maizena
- Get Maringue
- Prepare 8 egg whites
- Get 1/2 tsp salt
- Get 1 tbsp lemon juice/lime juice
- Prepare 140 gram sugar
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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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