Pandan chiffon cake: the recipe for a super soft and fluffy dessert
published on 16 November, 2018 at 12:49
160 g Flour
140 g Sugar
40 g Pandan juice
70 g Milk
30 g Yogurt
80 g Oil
1 tsp Baking powder
1\2 tsp Baking soda
1\4 tsp Cream of tartar
6 Eggs, yolks and whites separated
Salt
Whipped cream
Directions:
In a large mixing bowl, beat the egg yolks with 90 g sugar, oil, milk, yogurt, pandan juice. Let it aside. In a separate bowl, combine flour, baking powder, baking soda and a pinch of salt. Then pour the mix prepared before into it. Beat the egg whites with 50 g sugar and cream of tartar. Combine all and beat until well blended. Pour the batter into your pan and bake the cake for 35 minutes. Divide into two parts and fill with whipped cream or butter cream.
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