![]() When cake is done, remove from the oven and turn it over, leaving it to cool for about an hour. Pour batter into an ungreased angel cake tube pan. Add half the sugar and continue beating for a few minutes, then add remaining sugar and beat until egg whites are glossy and stiff peaks form.Īdd one-third of meringue into the egg yolk mixture and fold in lightly, then add remaining meringue and fold to incorporate completely. Make the meringue: Combine sugar and corn flour. Add flour and mix well, until the batter becomes sticky. Add Pandan juice, oil, and Pandan paste, if using and stir to incorporate with a whisk. Place the egg yolks and sugar in a large bowl, and beat well. ![]() Position the rack on lower third of the oven and preheat the oven to 325˚F/160˚C. Note: Pandan Juice: Blend 18 to 20 Pandan leaves with 80 to 90ml of Water. Įquipment: Angel Cake Tube Pan (22 or 24cm) NOTE: This is an updated post with a new video cooking guide. It's definitely a keeper, one to share with everyone! The result? A wonderful fragrant Pandan Chiffon Cake which everyone loved very much. I used Keiko’s Vanilla Chiffon cake recipe here but, I substituted the water and vanilla with freshly squeezed Pandan juice (Screw pine leaves). The cake is very light and cottony soft, just how a perfect chiffon cake should be. ![]() This is a fantastic chiffon cake recipe from Keiko Ishida’s baking book.
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