Singapur Pandan Chiffon - Ganzer Kuchen auf eleganter Kuchenplatte

Singapore Pandan Chiffon Cake

Name: Singapore Pandan Chiffon Cake
Prep time: 25 min
Cook time: 45 min
Total time: 70 min
Yield: 10 Portionen
Cuisine: International
Ingredients: 7.000 egg yolks; 7.000 egg whites; 150.000 g sugar; 120.000 g plain flour; 1.000 TL baking powder; 80.000 ml coconut milk; 60.000 ml vegetable oil; 2.000 TL pandan extract; 1.000 pinch salt; 0.500 TL cream of tartar

⚠ Gluten ⚠ Milk ⚠ Eggs ⚠ Sulphites

Singapur Pandan Chiffon - Nahaufnahme eines Stücks mit sichtbarer Textur

Singapur Pandan Chiffon - Alternative Ansicht in gemütlichem Setting

Light and airy green cake with pandan aroma - Southeast Asia's beloved dessert.

Contains the following allergens:

Gluten Milk Eggs Sulphites

Preparation

25 min.

Baking Time

45 min.

Servings

Difficulty

Medium

Instructions

Beat egg yolks with sugar until pale and fluffy

Stir in oil, coconut milk and pandan extract

Gently fold in flour until just combined

Beat egg whites until stiff peaks form

Carefully fold egg whites into the batter

Pour into tube pan and bake at 160°C (320°F)

Turn cake upside down immediately and cool completely

Ingredients

10 Servings

egg yolks 7
egg whites 7
sugar 150 g
plain flour 120 g
baking powder 1 TL
coconut milk 80 ml
vegetable oil 60 ml
pandan extract 2 TL
pinch salt 1
cream of tartar 0.5 TL

Baking Timer

The timer appears at the bottom right of the screen.

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