Recipes Pandan Chiffon Cake with Coconut Oil

Recipes Pandan Chiffon Cake with Coconut Oil

Recipes Pandan Chiffon Cake with Coconut Oil

  1. Ingredients A:
  2. 6 egg yolks
  3. 100 g ordinary flour
  4. 2 tbsp corn flour
  5. 85 ml concentrated pandan juice (I used 20 computer systems pandan leaves, blend in slow-moving juice to get the juice)
  6. 70 ml virgin coconut oil
  7. Ingredients B:
  8. 6 egg whites
  9. 120 g castor sugar
  10. 1/2 tsp cream of tartar (*optional)
  1. Preheat oven at 180C. Prepare some sort of 24cm chiffom mould.

  2. Blend ingredients A in a mixing pan until well mixed.

  3. Throughout a clean mixing bowl fitted with the whisk attachent, beat egg white wines and cream of tartar until uptempo, gradually add in castor sugar and even beat until stiff peak.

  4. Fold whisked egg white into Some sort of mixture in 3 batches.

  5. Pour the batter into 24cm chiffon mould and bake in the preheated oven at 180C for 30-40 a few minutes or until cooked.

  6. Change the cake to cool. Unmold typically the cake, cut into pieces and work.

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