Pandan CHIFFON Cake. Pandan chiffon cake is like a dream cake due to its fluffiness, softness and moistness. The fragrance of the cake comes from the extract of pandan leaves which is also known as screw pine leaves. Learn how to make super soft and fluffy pandan chiffon cake (or basic chiffon cake) every time at home.
An iconic sweet cake in South East Asia, pandan chiffon cake is a unique treat!
Pandan Chiffon is not a new cake and most home bakers would have baked this over and over again.
But it took me so long to decide to give pandan chiffon a try - reason being I am just too.
Bunda dapat memasak Pandan CHIFFON Cake menggunakan 11 bumbu dan dalam 6 tahapan. Begini cara menyiapkan makanannya.
Bahan-bahan yang dibutuhkan Pandan CHIFFON Cake
- Olah Bahan A: sebanyak .
- Olah kuning telur sebanyak 7 btr.
- Bunda dapat Siapkan santan kental sebanyak 120 ml.
- Olah minyak sayur sebanyak 80 ml.
- Bunda dapat Siapkan pasta pandan sebanyak 1 sdt.
- Siapkan tepung terigu protein rendah sebanyak 130 gr.
- Bunda dapat Siapkan Bahan B: sebanyak .
- Bunda dapat Siapkan putih telur sebanyak 7 btr.
- Bunda dapat Siapkan gula pasir sebanyak 140 gr.
- Olah air perasan jeruk nipis (sy 1/2 sdt cuka) sebanyak 1 sdm.
- Siapkan garam sebanyak 1/4 sdt.
All products linked here have been independently selected by our editors. We may earn a commission on purchases, as described in our affiliate policy. Pandan cake is a light, fluffy, green-coloured sponge cake ("kue"; of Indonesian origin) flavoured with the juices of Pandanus amaryllifolius leaves. It is also known as pandan chiffon.
Langkah-langkah Untuk Membuat Pandan CHIFFON Cake
- Panaskan oven suhu 160°C.
- Mixer speed rendah bahan B putih telur dan garam sampai berbuih lalu masukkan cuka. Kembali dgn speed tinggi. Masukkan gula secara bertahap sambil dimixer hingga mengembang stiff peak. Sisihkan..
- Dengan mixer bekas mengocok putih telur kocok speed rendah bahan A sampai rata..
- Masukkan bertahap adonan putih telur ke adonan A sambil diaduk lipat memakai spatula sampai rata dan homogen. Dengan tusuk sate tusukkan memutar ke dasar loyang agar gelembung udara yg terjebak hilang. Tuang dalam loyang chiffon 20 cm tanpa dioles apa pun..
- Panggang dalam oven panas selama 60 menit, saya tambah lagi 20 menit untuk membuat kulitnya kuning (sesuaikan oven masing-masing)..
- Setelah matang angkat dan tangkupkan loyang ke bawah atau dibantu dengan ujung botol sirup yg dimasukkan ke lubang atas loyang lalu tangkupkan. Setelah dingin baru dikeluarkan dgn cara diseset pinggirnya dgn pisau tajam. Potong-potong dan sajikan. Selamat mencoba & happy baking..
Beat egg yolk and sugar lightly with a hand whisk till sugar dissolve. Nothing beats a good Pandan Chiffon Cake. It is light, soft and fluffy! Almost like a cottoncandy if This cake is Singaporeans' favourites. We love our Pandan cakes and we can eat it any time of the.
