Pandan Chiffon Cake


想吃, 所以就决定回到家做了 吃不腻的班兰戚风蛋糕。这次用了coconut oil and coconut cream, 也比以前做过的班兰戚风 好吃。非常软! 




egg yolks 110g 
sugar 200g 
coconut oil 60ml 
pandan juice 30ml, extracted one day in advance 
coconut cream 80ml, warm 
top flour 190g
egg whites 300g 
corn flour 1 tsp 

Preheat oven at 170d for 20mins. 

Whisk egg yolks, 110g sugar and coconut oil until mixture is smooth. Set aside. 
Combine coconut cream and pandan juice. Mix well. 
Add top flour. Mix well again. 

Prepare egg white mixture. Whisk egg white lightly. Add corn flour and remaining sugar. Whisk till stiff peak. 
Fold in egg yolk mixture and mix well. 
Bake in preheated oven at 170d for 40mins. 

Recipe Cr: Peranakan Snacks and Desserts 


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