Skip to main content

RECIPE OF BASIC PANDAN CHIFFON CAKE - 香兰戚风



Ingredients:

(A)

5 Egg yolks
60g Sugar

(B) - Mix well
1-1.5tsp Pandan paste
100g Fresh milk
45g Corn oil
1/4 tsp Vanilla paste
A pinch of salt

(C) - Sieve twice
90g Self Raising Flour
30g of Plain Flour

(D)
5 Cold Egg whites
65g Sugar
Few Drops of Lemon Juice

Method: (For 21-22cm chiffon mould)

Preheat oven at 130 degree C (for my oven)

Part A:

1. Whisk (A) till the egg yolks turn creamy pale yellow colour or till sugar melt.

2. Add in (B) to Step 1 and mix well.

3. Then fold in (C) and mix well.

Part B:

1. Whisk (D) at max speed until stiff peak.

2. Add in 1/3 meringue into Part A mixture and mix well.

3. Pour this mixture back to the balance meringue and fold well till the mixture is smooth flowing and glossy.

4. Pour into a clean & grease free 21-22 cm chiffon mould and bake at 130 for 10 minutes; 135 for 50 minutes. Tap the mould on your counter before going into the oven to release excess air.

5. When the cake is cooked, invert the cake to cool. Remove the cake from the cake pan when it is completely cool.

Note:By sharing our experiences in baking, we could improve further the recipe. Hence i would appreciate if you could kindly link back your baking experiences to my blog for sharing and further improvement.

Comments