Pandan Chiffon Cake Recipe

Pandan Chiffon Cake Recipe

Gửi bàigửi bởi tranchau

Pandan Chiffon Cake - Michael Lim
Ingredients:

225 grams Plain Flour
200 grams Fine Sugar
6 Large Eggs Yolks/ or 7 medium egg yolks
1 teaspoon Baking Powder
1/2 teaspoon salt
220 ml. Coconut Milk
120 ml. Oil
1 teaspoon Pandan Essence
6 Large Eggs Whites/ or 7 medium egg whites
100 grams Fine Sugar

Bake in 170°C




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Ingredients:(Thư Kiều Nguyễn)

- 1 cup pastry flour
- 6 Tbsp sugar ( for yolk mixture ) ( more or less to your taste )
- 1/2 cup sugar ( for egg white )
- 1 & 1/2 tsp baking powder
- 1/4 tsp salt
- 1 cup coconut cream
- 1/2 cup oil ( corn/vegetable )
- 8 eggs
- 1/2 tsp pandan paste ( more or less to your like )
*** Eggs + coconut cream + flour + salt + baking powder + 6 Tbsp sugar + pandan paste + oil, whisk for about 2 mins.(1/2 cups or 8 Tbsp of sugar for the egg whites part)
*** ( In highest speed ) Beat eggs white for about 30 sec. then slowly add sugar beat until peak (about 2-3 mins in highest speed).
*** Take 1/3 of eggs white mixture, ( use spatula ) to fold with flour mixture... continue until finish the the eggs white mixture ( about 3 mins. )
*** Preheat oven to 330 degree ... bake about 45-50 mins. in nonstick pan.
*** Upside down the cake right away when take the cake out from the oven, for cooling. ( about 45 mins to cool ).
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