Pandan Chiffon Cake Recipe

Ingredients

Egg White Dough:
Egg white - 5 eggs
Caster sugar - 80 grams
Salt - 1/4 tsp
Egg Yolk Dough:
Egg yolk - 5 eggs
Caster sugar - 30 grams
Instant thick coconut milk - 65 ml
Canola oil - 75 ml
Original pandan extract (material attached) - 40 ml
Vanilla essence - 1/2 tsp
Low protein flour - 120 grams
Original Pandan Extract:
Pandan leaves, wash and cut into 2 cm - 20 pieces
Water - 200 ml
See Mother's Recipe Version

Plans

Original Pandan Extract: Blend pandan leaves and water. Then strain and discard the dregs. Let stand and store for at least 1 day in the refrigerator. Separate the clear water. Take the sediment to be the original pandan extract.
Preheat the oven to 160°C.
Egg Yolk Dough: In a bowl, mix egg yolks and caster sugar with a balloon whisk until thick and slightly pale. Add thick coconut milk, pandan extract, canola oil, mix well. Add the flour while sifting. Stir gently until smooth with a whisk. Set aside.
Egg White Dough: In another bowl, beat egg whites and salt until frothy. Add the caster sugar in 3 stages. Mix the dough again on high speed until the dough is shiny and starts to stiffen. Turn off the mixer.
Enter the egg white mixture into the egg yolk mixture in 3 stages. Mix with a spatula until it becomes a homogeneous mixture.
Pour the mixture into a special chiffon pan measuring 20 cm. Previously the pan did not need to be smeared with anything. Gently tap the pan to remove excess air.
Place in the oven and bake for 50 minutes until cooked. Also adjust to your respective oven.
Remove the cake from the oven and then immediately turn over the pan, so that the cake does not go flat/shrink/down. Let it cool.
Remove the cake with a sharp and thin knife. Comb / thinly slice the edges. Cut according to taste.
Ready to be served.
1. Choose fresh eggs so that the cake expands perfectly even without additional ingredients such as baking powder/cream of tartar.

What are chiffon cakes made of?

Pandan chiffon cake recipe 50 grams of sugar. 20 grams of full cream milk powder. 20 grams of cornstarch. 140 grams of medium protein flour. 1 tsp double acting baking powder. 100 ml of vegetable oil. 100 ml of medium coconut milk. 140 grams of egg yolk. Other Items•

Can chiffon cake be steamed?

Steam for 45 minutes until the dough is perfectly cooked. When it is cooked, remove it and remove it from the mould. Let it cool. For the topping, grease the top of the cake with butter and sprinkle with cheese.

What flour do you use for chiffon cake?

Chiffon cake dough contains high moisture, so it is important to use low protein all-purpose flour. If you use flour with a higher protein, it will make the cake dense and hard.

What's the difference between a chiffon cake and a sponge cake?

Two of them are sponge cakes, the only difference is the method of shaking and the texture. Butter Cake: the method is to beat the butter and sugar first, then add the eggs 1 by 1, then the dry ingredients and fat. The texture is soft but denser. Chiffon cake: His method, separates the yolk and the white of the egg.