Hey everyone, it’s me, Dave, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, pandan chiffon cake. One of my favorites. This time, I will make it a bit unique. This is gonna smell and look delicious.
Pandan Chiffon Cake is one of the most popular of recent trending meals on earth. It is simple, it’s quick, it tastes yummy. It’s enjoyed by millions daily. They’re fine and they look wonderful. Pandan Chiffon Cake is something that I’ve loved my entire life.
To get started with this recipe, we must prepare a few components. You can cook pandan chiffon cake using 11 ingredients and 9 steps. Here is how you cook that.
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The ingredients needed to make Pandan Chiffon Cake:
- Get 6 eggs separated min 56g
- Take 1 egg white (optional)
- Get 250 gr plain flour
- Get 200 gr sugar
- Make ready 1 tsp baking powder
- Get 1/2 tsp salt
- Make ready 220 ml coconut milk
- Get 120 ml veg/rice bran/grape seed oil
- Make ready 1 tsp pandan extract
- Take 100 gr extra sugar
- Prepare 1/2 tsp vinegar
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Instructions to make Pandan Chiffon Cake:
- Mix dry ingredients- flour, sugar, BP, salt (leave the 100 gr sugar for later).
- Mix all the liquids (coconut milk, oil and pandan)
- Separate eggs into 2 bowls. Heat up the oven to 160 deg C (mine is really hot). The original recipe calls for 180 deg C.
- Beat egg yolks and then pour the liquid mix using hand whisk until combined.
- Beat 7 egg whites with vinegar until bubbly. Add 100 sugar gradually until soft peak.
- Fold egg whites to the pandan batter in batches.
- Bake in an ungreased tube pan for 60-65 minutes. Note: Within about 20 minutes cake looks ready but actually not so leave it until at least 60 minutes.
- Tip the pan once it’s done and leave it until completely cool. This is to stop the cake from collapsing and make the cake stays tall.
- Use spatula to remove the cake from the pan. Cut and enjoy with your favourite tea or coffe.
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