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We hope you got benefit from reading it, now let’s go back to pandan chiffon cake recipe. You can have pandan chiffon cake using 11 ingredients and 9 steps. Here is how you achieve that.
The ingredients needed to prepare Pandan Chiffon Cake:
- Prepare 6 eggs separated min 56g
- Prepare 1 egg white (optional)
- Prepare 250 gr plain flour
- Get 200 gr sugar
- You need 1 tsp baking powder
- Provide 1/2 tsp salt
- Provide 220 ml coconut milk
- Prepare 120 ml veg/rice bran/grape seed oil
- Take 1 tsp pandan extract
- Use 100 gr extra sugar
- Use 1/2 tsp vinegar
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.
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