RECIPE | Pandan Chiffon Cake (斑兰戚风蛋糕）

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#chinesefood #asianfood #chiffoncake #pandanchiffoncake
Ingredients A:
6 pcs Pandan Leaves (香兰叶)
60 ml Water (水)
Ingredients B:
58g (4 pcs) Egg Yolks (蛋黄)
20g Caster Sugar (细砂糖)
36g Corn Oil (玉米油)
68g Coconut Cream (椰奶)
34g Pandan Juice (香兰汁)
76g Self-Raising Flour (自发面粉)
Ingredients C:
108g (4 pcs) Egg Whites (蛋白)
70g Caster Sugar (细砂糖)
6 inches Chiffon Tube Pan
6寸烤盘
Pre-heat oven 145°C: Baked in 60-70 min, top bottom heat, lowest rack
预热烤箱145度: 烤60-70分钟, 上下火, 低层

[@iReSuRrEcTiiONXD]

Beautiful recipe am going to try! Thanks

[@phoeyhoicher8915]

Looks impressive n delicious 😋

[@mimitheprincecatmimikucing6061]

Hello, if using a 8 inch mould, may i know what would the recipe be please?

[@gangaarunkumar9900]

How long can we store this cake?. In fridge or out in shelf?

[@tastefootv4786]

In the fridge, 2-3 days

[@lwaite439]

Any substitute for pandan?

[@tastefootv4786]

You can put pumpkin purée or orange juice

[@ivywong5964]

沒有自發麵粉改用低筋麵粉可以嗎

[@tastefootv4786]

可以的