Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a special dish, pandan chiffon cake. It is one of my favorites food recipes. For mine, I am going to make it a bit unique. This will be really 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. An iconic sweet cake in South East Asia, pandan chiffon cake is a unique treat!
Pandan Chiffon Cake is one of the most popular of current trending foods on earth. It is enjoyed by millions daily. It is easy, it’s fast, it tastes delicious. They’re nice and they look fantastic. Pandan Chiffon Cake is something that I’ve loved my entire life.
To begin with this particular recipe, we must first prepare a few components. You can have pandan chiffon cake using 14 ingredients and 5 steps. Here is how you cook it.
The ingredients needed to make Pandan Chiffon Cake:
- Prepare Ingredients A
- Get 110 grams plain flour
- Get Half tsp baking powder
- Prepare 50 grams almond meal or powdered milk
- Take Ingredients B
- Make ready 100 grams vegetable oil
- Get 100 grams thick coconut cream
- Get 560 ml water
- Prepare 1 tsp pandan essence
- Take C Ingredients
- Get 300 grams egg whites
- Make ready 1 tsp cream of tartar
- Make ready Half tsp salt
- Make ready 125 grams caster sugar
Pandan Chiffon Cake is the Asian version of Angel Cake and it has a very soft cottony texture that would actually melts in your mouth. This cake is light unlike the traditional cakes where lots of butter, cheese, etc. is being used. It is a delicious, simple and easy to make cake. Hi Diana, thanks for sharing this pandan chiffon cake receipe.
Instructions to make Pandan Chiffon Cake:
- Sift together flour and baking powder. Mix in the almond meal. Set aside.
- In a separate bowl, using a whisk, gently beat Ingredients B till just mix. Now put ingredients A into ingredients B bowl and whisk till mixed through and no clumps. Set aside.
- In a mixer put egg whites, cream of tartar and salt and beat them till soft peaks. Gradually add in sugar till incorporated and beat again till you get a very stiff egg white mix. - Gently fold in the egg white into the flour mixture to keep the air in as much as you can.
- Transfer into the ungreased and unlined pan and bake on 175c for 55 minutes or till baked through. - Once cooked, immediately flip the cake pan onto a wire rack and let cool for an hour before taking them out.
- Please wait patiently if not you end up having a cake like mine. I was too excited to eat the cake and ‘force’ it out of the pan; end up with some crumbs sticking to the pan.. - Note: Do not grease the pan because the cake need to be able to cling/hold to the sides to help it rise as high.
Everytime is a success and it taste fantastic. Everyone I gave said that is delicious,this receipe is definitely a keeper. I will try your other chiffon cake receipe. Pandan cake is a light, fluffy, green-coloured sponge cake ("kue"; of Indonesian origin) flavoured with the juices of Pandanus amaryllifolius leaves. It is also known as pandan chiffon.
So that is going to wrap this up with this exceptional food pandan chiffon cake recipe. Thank you very much for your time. I’m confident that you can make this at home. There’s gonna be interesting food at home recipes coming up. Remember to bookmark this page on your browser, and share it to your loved ones, colleague and friends. Thanks again for reading. Go on get cooking!
