No Fail Recipe: Yummy Pandan Chiffon Cake with Coconut Oil

Pandan Chiffon Cake with Coconut Oil. This recipe yields a fragrant, soft and moist Pandan Chiffon Cake even without adding any coconut milk to it. A wonderful Asian taste I would say. Pandan or better known as screwpine leaves are popular and widely used in South East Asian, Nyonya and Malaysian dishes.

So, what you have in pandan chiffon cake is a wonderfully delicious confection with an ultra airy and fluffy crumb, and an extremely tender and smooth. Set aside I recently used th pandan paste from Ailin bakery supplies at Tanjong Katong Complex which excellent! Th has become my gold standard for pandan paste. You can cook Pandan Chiffon Cake with Coconut Oil using 10 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Pandan Chiffon Cake with Coconut Oil

1. Prepare of Ingredients A:.
2. You need 8 of egg yolks.
3. Prepare 100 g of plain flour.
4. You need 2 tbsp of corn flour.
5. Prepare 80 ml of concentrated pandan juice (I used 20 pcs pandan leaves, blend in slow juice to get the juice).
6. Prepare 70 ml of virgin coconut oil.
7. It's of Ingredients B:.
8. You need 8 of egg whites.
9. It's 120 g of castor sugar.
10. It's 1/2 tsp of cream of tartar (*optional).

Coconut Milk The tetrapak, UHT coconut milk the most convenient. In another bowl, beat the egg whites and lemon juice/vinegar till frothy. Add in sugar gradually and beat until approaching stiff peaks (meringue stand straight with a little curve at the tip) or till stiff peaks (this stage is. Or look to Southeast Asian flavors for inspiration with a fragrant pandan coconut chiffon cake.

Pandan Chiffon Cake with Coconut Oil instructions

1. Preheat oven at 180C. Prepare a 24cm chiffom mould..
2. Stir ingredients A in a mixing bowl until well mixed..
3. In a clean mixing bowl fitted with the whisk attachent, beat egg whites and cream of tartar until bubbly, gradually add in castor sugar and beat until stiff peak..
4. Fold whisked egg white into A mixture in 3 batches..
5. Pour the batter into 24cm chiffon mould and bake in the preheated oven at 180C for 30-40 minutes or until cooked..
6. Invert the cake to cool. Unmold the cake, cut into pieces and serve..

Harry Baker is the salesman who came up with the original formula in the. Remove cake from the oven and invert cake tin immediately over an overturned mug till the cake is cooled completely. In a medium bowl, mix the oil, coconut milk, vanilla extract and pandan essence together. Lastly, add in sifted cake flour, baking powder and salt. Make the pandan juice: Combine the chopped leaves with the water in a blender and.