Recipe of Super Quick Homemade Pandan Chiffon Cake
Hello everybody, it is me, Dave, welcome to our recipe site. Today, I'm gonna show you how to make a special dish, Steps to Prepare Super Quick Homemade Pandan Chiffon Cake. One of my favorites food recipes. This time, I will make it a little bit tasty. This will be really delicious.
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Many things affect the quality of taste from Pandan Chiffon Cake, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Pandan Chiffon Cake delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.
To begin with this recipe, we must prepare a few ingredients. You can cook Pandan Chiffon Cake using 12 ingredients and 6 steps. Here is how you cook it.
I like chiffon cakes very much, pandan chiffon, jackfruit chiffon, avocado chiffon, chocolate chiffon, banana chiffon, mango chiffon, you name it. There are so many kinds of chiffon cakes.
Pandan leaves and pandan paste are popular ingredients in many Southeast Asian cuisines. We have grown two pandan plants in our mini garden which they have grown very well.
For this pandan cake I used our own pandan and added one drop of green colouring, the colour enhanced by adding a small drop of food green colouring.
Ingredients and spices that need to be Make ready to make Pandan Chiffon Cake:
- 6 egg yolks
- 50 g castor sugar
- 100 g corn oil / cooking oil
- 4 young pandan leaves, rinse thoroughly and drain, chop roughly
- 150 ml fresh coconut milk, blend with chopped pandan leaves, dis
- 1/2 tsp salt
- 130 g cake flour
- 30 g corn flour
- 1 tsp baking powder
- sift with both types of flour and salt
- 6 egg whites
- 100 g castor sugar
Steps to make Pandan Chiffon Cake
- Preheat oven to 170C.
- Beat the egg yolks with a balloon whisk and mix in 20 grams of sugar. Add coconut milk, pandan juice, and one drop of green colouring (if desired). Combine well. Add in cake flour mixed with baking powder and salt in three batches into the egg yolk mixture. Mix well. Lastly, add cooking oil. Set aside.
- Use a large clean bowl, make sure there is no water or oil in it. Beat the egg whites with an electric mixer until bubbles form. Add in the 100 grams of sugar in three batches, about one-third at a time, and beat well between additions. Continue to beat until stiff peaks form.
- Spoon out 1/3 of the beaten egg whites and fold into the egg mixture. Lightly fold in the rest of the beaten egg whites with a spatula, until just combined.
- Pour into the cake pan and bake in preheated oven for about 35 to 40 minutes, to know whether your cake is cooked through, a toothpick comes out clean when inserted in the centre of the cake.
- Remove cake from the oven. invert the pan immediately. Allow it to cool completely.
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