Pandan Chiffon Cake (No Baking Powder)

Name: Pandan Chiffon Cake (No Baking Powder)
Yield: Serves 6 servings
Ingredients: 3 large eggs (about 60 grams each); 1 tablespoon pandan juice (15 ml); 2 tablespoons coconut milk (30 ml); 2 tablespoons vegetable oil (30 ml); 1 1/4 teaspoons lemon juice (6 ml); 1/2 teaspoon salt (2 grams); 1/3 cup sugar (70 grams, adjust to taste); 2/3 cup cake flour (70 grams)

Bích Ngân ( Fb) @meDiDi

Tiền Giang

Pandan Chiffon Cake (No Baking Powder)

Bích Ngân ( Fb) @meDiDi

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Ingredients

Serves 6 servings

3large eggs (about 60 grams each)
1 tablespoonpandan juice (15 ml)
2 tablespoonscoconut milk (30 ml)
2 tablespoonsvegetable oil (30 ml)
1 1/4 teaspoonslemon juice (6 ml)
1/2 teaspoonsalt (2 grams)
1/3 cupsugar (70 grams, adjust to taste)
2/3 cupcake flour (70 grams)

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Steps

1

Separate the egg yolks and egg whites into two different bowls.
- Add 2 teaspoons (10 grams) of sugar to the yolks and whisk until well combined.
- Add the pandan juice, coconut milk, and vegetable oil. Whisk until the mixture is smooth and the oil is fully incorporated. Sift in the cake flour and mix quickly and gently until just combined. Do not overmix.
2

Preheat the oven to 300°F (150°C) for 15 minutes.
3

Add the lemon juice and salt to the egg whites. Beat on low speed for 30 seconds, then gradually add the remaining sugar in 3 parts while continuing to beat. Whip until soft peaks form and the meringue is glossy (it should not spill if you tilt the bowl).
4

Fold 1/3 of the egg white mixture into the yolk mixture using a whisk. Then pour this mixture back into the remaining egg whites and gently fold with a spatula from the bottom up. Work quickly and gently to avoid deflating the batter.
5

Pour the batter into a greased cake pan. Smooth the top and tap the pan lightly on the counter twice to release air bubbles.
Bake at 290–300°F (145–150°C) for 55 minutes.