Step for making "pandan" chiffoncake. Turn upside down to cool before taking the cake out. 4 egg yolks, 40 g corn oil, 50 g "pandan" juice,Ingredients B. 50 g "pandan" juice,Ingredients B
I had been thinking about a Soy PandanChiffonCake for a while now, so I went to the supermarket to get my favorite soy milk drink to bake this chiffoncake
PandanChiffonCake. To make egg yolk batter, combine egg yolks, pandan paste, pandan juice, coconut milk, salt, cooking oil and caster sugar in a mixing bowl
To proof to the doctor that my granny can actually eat, I've baked this pandanchiffoncake using extra virgin coconut oil (see below for the health benefits) and at the same time, I experimented with some bread flour
香兰椰奶 (Pandan coconut milk). Usual way of baking a chiffon. 数片 香兰叶 (Few pieces of pandan leaves). Blend pandan leaves with coconut milk to obtain pandan coconut milk
Remove the cake from the pan. 30g milk + 15g pandan juice (mix together). 2- Beat egg yolks, caster sugar and salt till dissolved, Add in corn oil and pandan juice milk, stir till well combine. 5- Fold gently 1/3 of the meringue to the pandan batter. 8- Remove the cake from oven, invert cake on a wire rack. 30g milk + 15g pandan juice (mix together)
Yes, my pandanchiffoncake is moist and soft too. It's actually similar to sponge cake and chiffoncake but the texture is more moist due to water bath method used in this recipe
![Soy Pandan Chiffon Cake [12 Apr 2016]](http://cdn.mytaste.org/i?u=group2%2FM00%2F86%2F00%2FCgAINlgJ5ZaALoPDABlyCZMQLVc307.jpg&w=330&h=270&c=1)
![PANDAN COTTONY CAKE [OGURA CAKE]](http://cdn.mytaste.org/i?u=group2%2FM00%2F78%2F4B%2FCgAIN1gJ4BSAMGdVAAkV3N2_NZQ106.jpg&w=330&h=270&c=1)
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