Pandan Marble Chiffon Cake

Pointers for making pandan chiffon cake.

Pandan marble chiffon cake. Let eggs stand separated at room temperature for 30 minutes. It has the cotton soft smooth light and fluffy texture of asian style chiffon cakes. Pandan chiffon cake apron egg yolk 3 caster sugar 10g 1 1 2tbsp coconut oil 20ml coconut milk 50ml pandan juice 30ml cake flour 60g 5tbsp egg whites 3. Cross section of pandan chiffon cake this chiffon cake is even shorter in height due to underwhisk meringue and also some parts of meringue has turned liquidy.

Cake is about 7 8cm in height. Add 1 4 cup sugar and hot water. Everytime is a success and it taste fantastic. Cake is about 5 6cm in height.

Everyone i gave said that is delicious this receipe is definitely a keeper. Rich with asian flavours of coconut milk and pandan juice it tastes creamy moist and is just perfectly sweet. I will try your other chiffon cake receipe. Mix well and set aside.

Pandan chiffon cake ingredients 100 g cake flour 1 tsp baking power 40 g sugar 1 4 tsp salt 50 g vegetable oil 40 g coconut milk 30 g pandan water 4 egg yolk. I had baked a pandan chiffon cake before but this time i ve made some adjustments to the ingredients using pandan juice extract from pandan screwpine leaves and make the cake in marbling form. Chiffon cake is a type of foam cake which has a high ratio of eggs to flour and is leavened mainly from the air beaten into the egg whites. I have bake 3 times base on the 6inch tube pan receipe yiu have shared here.

Hi diana thanks for sharing this pandan chiffon cake receipe. The cake turned out perfect after baked with the nice fragrance and cottony texture that almost melts in your mouth. With this being a chiffon cake the key process is the whisking of egg whites to stiff peaks. An iconic sweet cake in south east asia pandan chiffon cake is a unique treat.

It s similar to an angel food cake but instead of using just egg whites chiffon cake recipes use the whole egg. Cross section of pandan chiffon cake this chiffon cake has the best rise due to use of perfect stiff meringue. In a small saucepan melt unsweetened chocolate over low heat.