Moist Fail-proof Padan Chiffon Cake

Name: Moist Fool-proof Pandan Chiffon Cake
Yield: 0
Ingredients: 5 medium egg yolks; 35 g caster sugar; 10 young pandan leaves (ground with 1 tbsp water); 1 tsp pandan essence; 3 Tbsp cooking oil; 65 ml coconut milk; A pinch salt; 5 medium egg whites; 55 g caster sugar

4 March 2021

There are so many of this national cake of ours. I have made this so many times, and each time, I modify the recipe a little bit. Today, the cake is extra moist and tasty. So I would like to share it.

食谱

Moist Fool-proof Pandan Chiffon Cake

准备: 0 分钟
烹饪: 0 分钟
总计: 0 分钟
份量: 0

材料

5 mediumegg yolks
35 gcaster sugar
10young pandan leaves, ground with 1 tbsp water
1 tsppandan essence
3 Tbspcooking oil
65 mlcoconut milk
A pinchsalt
5 mediumegg whites
55 gcaster sugar

做法

01
Preheat the oven to 150C. If you have a steam oven, choose the combination of convection and steam oven (more moist) , otherwise, just normal oven will do.
02
Blend the 10 pandan leaves with a tablespoon of water and then strain for the juice only.
03
Beat egg yolks and 35g of sugar until ribbon stage.
04
Add the pandan essence, pandan juice, coconut milk, cooking oil and salt.
05
Fold in the flour.
06
Beat the egg whites and sugar to a stiff meringue.
07
Fold the meringue into the pandam mxiture 1/3 (a third) at a time.
08
Bake on the low shelf for 1 hour.
09
Cool the cake upside down for at least 10 minutes.

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