Esta es una exhibición prevé de cómo se va ver la receta de 'Pandan Chiffon Cake' imprimido.

Receta Pandan Chiffon Cake
by Christine

Pandan Chiffon Cake

Pandan flavoured chiffon cakes are still all-time favourites for young and old Asians!

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Malaisia Malaysian
Tiempo para Cocinar: Raciónes: 1

Va Bien Con: tea, coffee

Ingredientes

  • 250gr Cake flour
  • 225gr Fine white sugar
  • A dash of baking powder
  • 120ml Vegetable oil
  • 7 Egg yolks
  • 160ml Coconut milk
  • 20ml Fresh pandan juice
  • Few drops of green food colouring, optional
  • 10ml Vanilla extract
  • 7 Egg whites
  • 2gr Cream of tar-tar

Direcciones

  1. In a small bowl, mix together coconut milk and fresh pandan juice with a spoon. Set aside.
  2. Combine the sifted flour, baking powder and white sugar in a bowl. Make a well; then add oil, egg yolks, vanilla extract, coconut milk and pandan juice mixture plus green colouring to the well. Set aside. Do not beat first.
  3. In a separate large mixing bowl, beat egg whites with high speed electric mixer. Gradually add the cream of tar-tar while beating until the egg whites turn very stiff and form soft peaks. Set aside.
  4. Using the same beaters, beat the egg yolk batter at a high speed until smooth and light.
  5. Gradually fold the egg yolk batter over the egg whites mixture by using rubber spatula. Do not stir.
  6. Pour the cake batter into a tube pan (do not grease the pan). Once done, shake the pan a little bit to release the air from the cake batter.
  7. Bake the cake in a preheated oven for 55-60 minutes until done. Do not open the oven until the cake is baked for minimum 40-45 minutes to avoid shrinking chiffon cake.
  8. Once done, invert the pan to cool and release the cake.