Pandan Chiffon Cake 4 Telur

Name: Pandan Chiffon Cake 4 Telur
Yield: 18cm tube
Cuisine: Indonesia
Ingredients: 4 egg yolks (A size); 35 g castor sugar; 65 g cake flour; 35 g corn oil; 35 g Pandan juice extracted from fresh Pandan leaves; 15 g coconut milk; A pinch of salt; 4 egg white; 30 g castor sugar; 1/4 tsp cream of tartar

Joni Kho @jonikho

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Pandan Chiffon Cake 4 Telur

Joni Kho @jonikho

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Bahan-bahan

18cm tube

4egg yolks (A size)
35 gcastor sugar
65 gcake flour
35 gcorn oil
35 gPandan juice extracted from fresh Pandan leaves
15 gcoconut milk
A pinch of salt
4egg white
30 gcastor sugar
1/4 tspcream of tartar

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Cara Membuat

1

Mix egg yolks, castor sugar, oil, salt with hand whisk until well combined
2

Add the Pandan juice and coconut milk and mix well
3

Gently fold in sieved flour and mix well till batter is smooth
4

Whisk the egg white until foamy and add in cream of tartar, continue to whisk while gradually adding the sugar. Whisk till firm peak / glossy
5

Gently fold in the meringue into the batter 1/3 at a time using a spatula until evenly mixed
6

Pour into pan and tap gently on table top to release any air bubbles
7

Bake in preheated oven at 160C for 15 mins and reduce heat to 150C for 10 mins and 140C for 20 mins or until skewer comes out clean