Pandan Chiffon Cake

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PANDAN CHIFFON CAKE
( Makes an 8" cake)

Appliances Used

Major KMM750, Oven (MO690)

Ingredients
Portion A – 6 egg yolks, 100g caster sugar
Portion B – 6 egg whites, 100g caster sugar, 1 tsp cream of tartar
Portion C (in measuring cup) – 200ml coconut milk, 2 tbsp cooking oil, 1 tsp pandan taste / 150g plain floor, 1 tbsp baking powder

Method
1. Whisk Portion A ingredients with KMM750 until sugar melts and mixture is creamy.

2. Mix the ingredients from Portion C before adding to Portion A. Mix evenly.

3. Sift flour and baking powder before adding to Portion A ingredients. Mix evenly.

4. In another mixing bowl, use the balloon whisk to whisk Portion B ingredients. When egg white is stiff, fold in manually to Portion A ingredients, and mix evenly.

5. Preheat oven at 180ºC. Heat the chiffon cake tin (8") in the oven.

6. When oven is hot enough, take out cake tin and pour mixture into it. Bake at 180ºC for 45 minutes.

7. When cake is ready, turn tin upside down, allowing it to cool before slicing to serve.

Ingredients

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