Saturday, 1 August 2020

Pandan Chiffon Cake (makes 8" cake)

Batter Ingredients
5 egg yolks
20 g caster sugar
100 g cake flour/top flour
100 ml coconut milk
20 ml fresh pandan juice
5 g baking powder
30 ml coconut oil
A few drops pandan essence (optional)

Meringue Ingredients
5 egg whites
70 g caster sugar
1/2 tsp cream of tartar

1. Preheat oven to 160°C.
2. Sift cake flour and baking powder, set aside. 3. Using a balloon whisk, beat egg yolks with 20g of sugar. Add coconut milk, pandan juice, and a few drops of pandan essence and mix well.
4. Mix in cake flour into the egg yolk mixture in 3 batches. Lastly, add olive oil and combine well. Set aside.
5. In a clean mixing bowl, beat egg whites with an electric mixer until bubbles form. Add the cream of tartar, mix well. Add 60 grams of sugar in three batches and beat well until stiff peaks form.
6. Fold 1/3 of the beaten egg whites into the egg mixture with a spatula. Gently fold in the rest of the beaten egg whites until just combined.
7. Pour cake batter into an 8" cake pan and bake in preheated oven for about 45 minutes or when you insert a needle or chopstick in the center, it comes out clean.

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