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Pandan Chiffon cake

May 1, 2017 by Rosa Leave a Comment

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Pandan Chiffon Cake with Coconut Sugar

 

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Ingredients: 

A: yolk batter

-50 ml  fresh milk or fresh cream   150 ml fresh blended Pandan juice

 

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-Fresh Pandan juice….

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-8    egg yolks


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-1 piece coconut sugar    60 g

    (pound )

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-2 tbsp corn oil 

-1 tbsp of condensed milk

-1 cup of cake flour + 1/4 cup of corn starch , sieve and set aside.

B: Meringue   ..egg white
9 egg white
1/4 tsp of salt
1/4 cup castor sugar 

Steps : 

1.  Pre-heat oven to 300° F
2.  Prepare a super clean 9  inches cake pan or  tube  pan ( non greasy)
3.  a- yellow team

     Whisk egg yolk with pounded coconut sugar and 1 tbsp condensed milk  till smooth …

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4.  Add oil , Pandan juice mixture and whisk
5.   Add sieved flour,  and fold  lightly into mixture

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7. b- white team 

    Whisk whites at low speed till foamy
8. Add salt and beat at high speed till bubbles

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9. Gradually add sugar and beat till just before soft peaks. 

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  1. Fold whites into batter 1/3 at a time,  and fold lightly .

 

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2. pour batter into cake pan and tap on the counter to release air bubbles

3. bake 60 minutes in a preheated oven 300 F

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4. open the door of the oven slightly at the end of baking for 10 mins for the cake to cool .

    Use a skewer inserted into the center of the cake come out clean, then it is ready to remove out from oven.

 . Let the cake completely cool down  in the pan upside down on the rack before removing from the pan

        ( at least 3 hours ) 

5. de -pan the cake carefully when it is completely cool .( at least 3 hours )

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Filed Under: Asian, Asian Dessert, Bakery, Fusion, International, International Dessert, Pastries, snack, Traditional Asian

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