How to make super moist Pandan Chiffon Cake

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  • čas přidán 21. 07. 2021
  • I am pleased to report that this Pandan Chffon Cake turned out as fluffy,moist,voluminous and delicious as I proof and is easily best recipe I have tried so far.
    Ingredients
    6 egg yolks
    100g cake flour
    40g white sugar
    50g vegetable oil
    40g coconut milk
    30g pandan water
    1 whole egg
    meringue
    6 egg whites
    1/2 tsp lemon juice
    50g sugar
    Instruction**
    1.Grease and line 8 inch 20 cm square baking pan with non stick baking paper,wrap the bottom of baking pan with aluminum foil.
    2.Blend 40g of pandan leaves with 40 to 50g of water extract 40g of pandan juice.
    3. Preheat oven 150°C/300F.
    4. Combine corn oil,coconut milk and pandan juice and sugar mix well stir in cake flour and mix until combine.
    Combine egg yolks at one at a time mix gradually until all incorporated.. Set aside.
    5.Whisk the egg whites on low speed until foamy.Add in lemon juice whisk until the bubble are formed. Add in sugar in 3 batches whisk until soft peak.
    6.Fold in the egg whites into pandan mixture in 2 to 3 batches fold in gently.
    6.Fill the 10 inches square pan with hot water about 1 inch high for water bath put in the baking pan.
    7.Bake at 150°C/300F. For.1 hour and 40 minutes until fully cooked.
    Reminder:
    If your cake does shrink when it out from the oven,then your oven temperature is too hot. Try reducing baking temperature to 140°C. The cake should rising slowly during baking do not open the oven to prevent collapsing when out of oven..
    I hope You like my Pandan Chiffon cake recipe..If you have any question about this recipe just comment down below the video
    Have a nice day and God Bless!
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