Hello everybody, it’s Louise, welcome to our recipe site. Today, I’m gonna show you how to make a distinctive dish, pandan chiffon cake. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really delicious.
Pandan Chiffon Cake is one of the most well liked of recent trending meals in the world. It’s appreciated by millions daily. It is simple, it is fast, it tastes yummy. They are nice and they look wonderful. Pandan Chiffon Cake is something which I’ve loved my whole life.
Pandan chiffon cake is soft, fluffy, moist and fragrant. In this recipe, the addition of coconut milk enhances its flavour. The fragrance and colour of the cake come from the pandan leaves extract. Pandan chiffon cake is moistened and flavoured with coconut milk and pandan juice.
To begin with this recipe, we have to prepare a few components. You can cook pandan chiffon cake using 11 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Pandan Chiffon Cake:
- Take 6 eggs separated min 56g
- Make ready 1 egg white (optional)
- Get 250 gr plain flour
- Make ready 200 gr sugar
- Take 1 tsp baking powder
- Get 1/2 tsp salt
- Make ready 220 ml coconut milk
- Make ready 120 ml veg/rice bran/grape seed oil
- Take 1 tsp pandan extract
- Make ready 100 gr extra sugar
- Make ready 1/2 tsp vinegar
It is a delicious, simple and easy to make cake. When I fancy a hearty and denser cake, I bake myself a butter cake or a pound cake. Sometimes, I prefer a soft, light, airy, and fluffy cake, and chiffon cake fits that to a tee. I have previously shared my recipes for an orange chiffon cake and a matcha marble chiffon cake.
Steps 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.
Sometimes, I prefer a soft, light, airy, and fluffy cake, and chiffon cake fits that to a tee. I have previously shared my recipes for an orange chiffon cake and a matcha marble chiffon cake. Watching this season's Masterchef, surprisingly found that Dan Hong's pandan chiffon cake was set as a pressure test for their contestants. A slice of pandan chiffon cake is a popular treat in cafes and bakeries, often eaten with a cup of coffee or tea on the side. This is the way we like to have it at home as well.
So that is going to wrap it up for this special food pandan chiffon cake recipe. Thanks so much for reading. I am sure that you will make this at home. There is gonna be interesting food at home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
