Скачать с ютуб How to make Pandan Chiffon Cake | Kek Pandan Chiffon в хорошем качестве

How to make Pandan Chiffon Cake | Kek Pandan Chiffon

How to make Pandan Chiffon Cake | Kek Pandan Chiffon | 斑斕戚風蛋糕 | Estee in Sweden Ingredients 6 Large Egg Yolks 25 g Sugar 70 g/ml Pandan Juice Buy pandan extract here https://amzn.to/3cR5PJS 2 tsp cocoa 70 g/ml Canola, Vegetable or Corn Oil 100 g Pastry Flour, sifted 100 g Sugar 12 g Corn Flour/Starch 7 Large Egg Whites Note: Pandan Juice: Blend 18 to 20 Pandan leaves with 80 to 90ml of Water. Strain and discard the pulp. Method Position the rack on lower third of the oven and preheat the oven to 325˚F/160˚C. Place the egg yolks and sugar in a large bowl, and beat well. Add Pandan juice, oil, and Pandan paste, if using and stir to incorporate with a whisk. Add flour and mix well, until the batter becomes sticky. Make the meringue: Combine sugar and corn flour. Beat the egg whites until foamy. 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. Add one-third of meringue into the egg yolk mixture and fold in lightly, then add remaining meringue and fold to incorporate completely. Pour batter into an ungreased angel cake tube pan. Bake for 50 to 55 minutes. When cake is done, remove from the oven and turn it over, leaving it to cool for about an hour. Once the cake is cool completely, carefully run a knife or spatula around the sides of the cake to loosen it before inverting onto a wire rack.