Easy to make pandan chiffon cake recipe is a very simple way and exceptional method.
Egg Yolk Batter
- 6 large egg yolks at room temperature
- 80 grams caster / granulated sugar
- 60 tsp neutral-flavored oil (i.e. vegetable/canola oil)
- 100 ml coconut milk
- 60 ml pandan juice extract
- 1/4 tsp salt
- 150 g superfine cake flour refers to notes for replacements
- 1 tsp baking powder (can be redeemed )
egg white Meringue
- 6 large egg whites
- 1/2 teaspoon cream of tartar
- 60 grams caster / granulated sugar at room temperature
How to make a pandan chiffon cake recipe?
Place egg whites in a larger clean bowl add egg yolks in another clean bowl. Stair pandan juice extracts into almond milk. Then set aside beat egg yolks then add in sugar.
Conquer the mix for a few minutes till the mixture becomes light and light. Stair in the oil and gently unite add pandan coconut milk concoction. Mix until combine best to go at the slowest rate to prevent splatter.
Add salt and stir lightly to combine you can add sifted flour gradually in 4 5 folds. Mix until batter is well-incorporated scratch down the site if necessary between springs. Processed to your egg white meringue conquer med-low speed until foamy. Then include cream of tartar once the mix starts to get bubbly.
Gradually add in sugar crush on high for 2 minutes. Then reduce speed to medium-high beat until egg whites are glossy, with rigid peaks. When you left your hammer the meringue would stand right with the trick slightly flexed. Insert 1/3 meringue into egg yolk mixture fold lightly to ensure not to over deflate egg-whites.
Add another 1/3 of meringue and fold again remember to be tender. Pour combined batter into remaining meringue. Fold softly to add completely if the mix isn’t completely homogenous you’d discover big holes/white streaks in your baked chiffon.
Thus make sure that meringue is completed folded in. Pour batter into chiffon cake tubing pan
Do not grease your chiffon cake.
Do not use a skillet also
My cam stands out of the batt so no vid but until baking collapses softly on the tabletop to remove air pockets. After baking, then reverse the pan to completely cool.
Unmould after the cake has completely cooled down. Gradually press cake inwards away from tin do not Yank cake outside whether or not it’s not completely loosened continue to press on inwards on tight areas. Our pandan chiffon cake recipe is ready to love it.