Super Soft Pandan Chiffon Cake Recipe That Must You Try

Super Soft Pandan Chiffon Cake is a chewy, and light cake that if you eat, you won’t feel guilty. This cake, which uses the folding technique in its manufacture, produces a cake with a super soft texture so that when you eat it, you don’t feel like you are eating anything.

Super Soft Pandan Chiffon Cake
Super Soft Pandan Chiffon Cake

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The folding technique itself is one of the terms that often appear in baking. Folding in is a technique of mixing light dough, such as beaten egg whites, or with heavier ingredients, such as wheat flour. The correct way to do the folding in technique is to stir starting from the side of the container then to the bottom and the dough is folded upwards using a spatula. If you use this technique you will get a light and consistent cake batter.

One recipe that also uses the Folding technique is Pandan Chiffon Cake. You must know the recipe.

Ingredients Needed And How To Make Them:

1 Egg + 3 Egg Yolks
½ teaspoon Vanilla Essence
1 teaspoon Pandan Paste
78 ml Coconut Milk
15 gr Butter
30 ml Oil
78 gr Low Protein Flour, sieved
3 Egg Whites
3/4 Cream of Tartar
75 gr Fine Granulated Sugar, sieved

There are two steps you have to do, namely making the cake dough and the meringue cake itself.

To make pandan cake dough, you need to mix whole eggs, egg yolk, vanilla essence, pandan paste, thick coconut milk, butter, and oil. Just stir until everything is mixed then add the sifted flour and mix again until smooth and the dough becomes sticky.

This recipe is softer with a little coconut milk as a fragrance and the use of coconut milk makes it tasty. However, if you want a healthier one, you can omit coconut milk.

For the meringue itself, all you have to do is mix the egg white with the cream tartar, then beat it with an electric mixer. After thickening a bit you can add the previously sifted powdered sugar. Then beat again for a few minutes or until the egg whites are shiny and stiff peaks form.

You only need to mix the cake batter with the meringue mixture. This technique is called the folding technique. Then grilled.

How easy is it? If you want to try, here we provide the recipe for you. But beforehand watch the following video.

Watch How To Make Super Soft Pandan Chiffon Cake Video:

Super Soft Pandan Chiffon Cake Recipe That Must You Try

Recipe by Kelly JoeCourse: Dessert, SnacksCuisine: Indonesian
Prep time

20

minutes
Cooking time

40

minutes
Calories

300

kcal
Chill time

1

hours

Pandan Chiffon Cake is a super soft, chewy, and light cake that if you eat, you won’t feel guilty. This cake, which uses the folding technique in its manufacture, produces a cake with a super soft texture so that when you eat it, you don’t feel like you are eating anything.

Ingredients

  • 1 Egg + 3 Egg Yolks

  • ½ teaspoon Vanilla Essence

  • 1 teaspoon Pandan Paste

  • 78 ml Milk Coconut

  • 15 gr Butter

  • 30 ml Oil

  • 78 gr Low Protein Flour, sieved

  • 3 Egg Whites

  • 3/4 Cream of Tartar

  • 75 gr Fine Granulated Sugar, sieved

Directions

  • Position the rack in the lower third of the oven and preheat the oven to 325˚F / 170˚C.
  • Put 1 Egg, 3 egg yolks, ½ teaspoon Vanilla Essence, 1 teaspoon Pandan Paste, 78 ml Coconut Milk, 15 gr Butter, and 30 ml Oil into a large bowl, and mix well. Add 78 gr Low Protein Flour that has been sifted and mix well until the dough becomes sticky.
  • Meanwhile, you can start making meringues by mixing 3 Egg Whites and 3/4 Cream of Tartar. Beat with an electric mixer until foamy. Add 75g of sifted Fine Granulated Sugar and continue to beat for a few minutes or until the egg whites are shiny and form stiff peaks.
  • Add a third of the meringue to the egg yolk mixture and fold it a little, then add the rest of the meringue and fold it so that all the dough is even.
  • Pour batter into cookie tube pan and bake for 40 minutes. When the cake is done, remove it from the oven and turn it over, let it cool for about an hour. Once the cake has cooled completely, you can begin to carefully move the knife or spatula around the sides of the cake to loosen it before turning it over to the wire rack.

Hopefully inspire.

About Kelly Joe

Kelly is a food enthusiast as well as a professional cook. He is a student of a famous cooking school who has been involved in the world of cooking a lot. And now Kelly is an active writer who will share various daily recipes that you can try at home. The recipes he wrote are recipes that are easy to process and produce delicious flavors and are liked by your whole family.

View all posts by Kelly Joe →

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