Pandan Chiffon Cake

Name: Pandan Chiffon Cake
Total time: 5400 s
Yield: 5-6 people
Cuisine: British
Ingredients: 8 egg yolks; 40 gram sugar; 100 ml oil; 160 ml coconut milk + 1/2 tsp pandan pasta; 170 gram flour; 30 gram corn flour/maizena; 8 egg whites; 1/2 tsp salt; 1 tbsp lemon juice/lime juice; 140 gram sugar

Riska Mustika @cook_16538700

Leeds, UK

Baking chiffon cake seem tricky. But you must try because this cake is delicious. The texture are light and moist. I will try to bake better chiffon cake.

#MyCookBook

Baking chiffon cake seem tricky. But you must try because this cake is delicious. The texture are light and moist. I will try to bake better chiffon cake.

#MyCookBook

Riska Mustika @cook_16538700

Leeds, UK

Baking chiffon cake seem tricky. But you must try because this cake is delicious. The texture are light and moist. I will try to bake better chiffon cake.

#MyCookBook

Baking chiffon cake seem tricky. But you must try because this cake is delicious. The texture are light and moist. I will try to bake better chiffon cake.

Saved

Ingredients

1 hr 30 min

5-6 people

8egg yolks
40 gramsugar
100 mloil
160 mlcoconut milk + 1/2 tsp pandan pasta
170 gramflour
30 gramcorn flour/maizena
Maringue
8egg whites
1/2 tspsalt
1 tbsplemon juice/lime juice
140 gramsugar

Saved

Steps

1 hr 30 min

1

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.
2

Sift flour and maizena to the batter. Continue whisk until combine and smooth.
3

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.
4

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.
5

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.
6

Let cool upside down. Unmold and serve.