Pandan chiffon cake
Pandan chiffon cake

Hello everybody, it’s Drew, welcome to our recipe site. Today, we’re going to prepare a special dish, pandan chiffon cake. One of my favorites. This time, I will make it a bit tasty. This is gonna smell and look delicious.

Pandan chiffon cake is like a dream cake due to its fluffiness, softness and moistness. The fragrance of the cake comes from the extract of pandan leaves which is also known as screw pine leaves. Learn how to make super soft and fluffy pandan chiffon cake (or basic chiffon cake) every time at home. A complete guide and tips to make sure you can replicate this recipe at home successfully.

Pandan chiffon cake is one of the most well liked of current trending meals in the world. It is appreciated by millions every day. It’s simple, it’s fast, it tastes yummy. They’re nice and they look wonderful. Pandan chiffon cake is something which I have loved my whole life.

To begin with this particular recipe, we have to prepare a few components. You can have pandan chiffon cake using 11 ingredients and 7 steps. Here is how you can achieve it.

The ingredients needed to make Pandan chiffon cake:
  1. Make ready 12 pandan leaves, washed and chopped
  2. Make ready 1/4 cup water
  3. Prepare 6 egg yolks
  4. Get 9 egg whites
  5. Take 3/4 cup granulated sugar
  6. Make ready 1/2 cup vegetable oil
  7. Get 3/4 cup coconut milk
  8. Make ready 1 +3/4 cup cake flour
  9. Prepare 2 tsp baking powder
  10. Prepare 1/4 tsp salt
  11. Prepare 1 tsp vinegar, I use white vinegar

My Pandan Chiffon Cake is by no means perfect yet, but I think that I have learnt enough to pen down enough information so that whoever wants to bake a Pandan Chiffon Cake would have all the. There are two ways to make pandan cakes. All products linked here have been independently selected by our editors. We may earn a commission on purchases, as described in our affiliate policy.

Steps to make Pandan chiffon cake:
  1. Blender the chopped pandan leaves with water for 1 min. Strain the mixture to get pandan juice.
  2. Whisk 6 egg yolks with 1/4 cup of sugar until pale. Add oil, coconut milk, and pandan juice, whisk until combined.
  3. Shift cake flour, baking powder, and salt. Gently whisk them into the wet batter until smooth.
  4. Whip 9 egg whites with hand mixer until frothy, then add 1 tsp of vinegar. Continue to whip on medium speed, until the mixture begins to turn opaque. Increase speed to medium high, add 1/2 cup of sugar slowly, whip until stiff peak.
  5. Fold the whipped egg whites mixture into the batter in 3 additions, just until combined. Do not beat them harshly.
  6. Pour the batter into ungreased 10-inch pan lined with baking paper, bake at 350 F (170 C) for 45 mins. To check, insert a skewer into the cake, if come out clean it’s done.
  7. Flip the cake upside down on cooling tray, leave it to cool down in it's pan for 2 hours.

All products linked here have been independently selected by our editors. We may earn a commission on purchases, as described in our affiliate policy. Check this earlier post on pandan leaf to find out more; there is Have your own recipe for chiffon cake or pandan chiffon cake? How is it different from the one. Light and airy, this basic chiffon cake has sweet floral and aromatic notes from bright green pandan extract.

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