Pandan Chiffon Cake
Pandan Chiffon Cake If you're born in South Eastern Asia, there's no way you don't know about this cake or have not tried it before.
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Cooking tools:
- Chiffon tin
- Oven
- Mixing bowl
- Whisk
- Cake mixer
- Sifter
- Spatula
- Measuring spoon
- Measuring cup
- Blade
- Satay stick
- Cooling rack
- Kitchen scale
Ingredients
- 100 g top / cake / Hong Kong/ extra light flour
- 1 tsp baking powder
- 2 tbsp freshly squeezed pandan juice
- 85 ml coconut milk
- 6 egg yolks, separated
- 35-40 ml extra virgin coconut oil
- 2 drop green colouring or pandan paste
- 1 pinch salt
- 50 g fine castor sugar
- 6 egg whites, separated
- 0,25 tsp cream of tartar
- 50 g castor sugar
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