![]() Remove the cake from the oven and cool it upside down, inverted over the neck of a bottle. ![]() Cracks may appear on top don’t worry, this is common and typical of pandan chiffon cake. The cake is done when a toothpick or skewer inserted into the center comes out clean, the top is light brown, and the cake springs back when gently pressed. To bake the cake: Bake the cake for 35 minutes, then lower the temperature to 325☏ and bake for 5 to 10 minutes more. Run a toothpick or a skewer in and around the batter to pop any large air bubbles. Continue folding the meringue into the batter until no white streaks remain. Gently fold one-third of the meringue into the egg yolk mixture, taking care not to deflate the egg whites too much. ![]() Add the rest of the sugar and continue whisking until the meringue is stiff and glossy. With the mixer running, gradually add about half the sugar and whisk until soft peaks form. To make the meringue: In a separate large bowl, using a whisk or mixer with whisk attachment, whip together the egg whites and cream of tartar at medium-high speed until foamy. Once pale and creamy add the pandan liquid, oil, and coconut cream, whisking until thoroughly incorporated.Īdd the sifted dry ingredients, whisking until the batter is evenly blended. In a large bowl, use an electric hand mixer (or stand mixer) equipped with a whisk attachment to whisk the egg yolks and sugar until they're thick and pale yellow, about 2 minutes at medium-high speed. To make the cake: Sift the flour, baking powder, and salt into a medium bowl and set aside. Blog What you need to know about baking with pandan
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