Petitchef

Pandan chiffon cake

Other
4 servings
15 min
30 min
Very Easy

Ingredients

4

Preparation

  • Beat egg yolks with 20 g sugar until pale. Whisk in pandan juice until incoporated.
  • Add all dry ingredients gradually, beating at low speed. Fold in oil last.
  • Whip egg whites with cream of tartar until foamy. Add in the rest of the sugar and beat until stiff peaks are formed.
  • Fold half of the egg white mixture into the egg yolk mixture. Slowly stir and fold until blended.
  • Pour the whole of the egg yolk into the egg white mixture. Gently fold until combined.
  • Pour batter into an ungreased chiffon pan. Bake at 175°C for 40-45 mins.

Photos

Pandan Chiffon Cake, photo 1
Pandan Chiffon Cake, photo 2

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