Pandan Chiffon Cake And What Flour To Make Chiffon Cake With

What flour to make Chiffon Cake with?

Chiffon cake dough contains high moisture, so it is important to use low protein all-purpose flour. If you use flour with a higher protein, it will make the cake dense and hard.

What is Chiffon Cake Made of?

Chiffon cakes are usually made from flour, baking powder, sugar, oil, and only chicken eggs. and then modified with various flavors such as chocolate, pandan, cheese and so on.

What Oil Do Chiffon Cake Use?

One way to make a soft chiffon cake is not to use butter or margarine, but to use vegetable oil.

Why Should You Use a Chiffon Pan?

Another factor is that the cooked cake must be cooled immediately by turning it upside down before removing it from the pan. why? because the chiffon cake that has just come out of the oven needs to get good air circulation so that the hot steam immediately dissipates. This hot steam can make the cake shrivel, shrink, and plummet.

Material A

7 Egg Yolks
120 gr Instant Thick Coconut Milk
80 gr Oil
140 gr Key Flour
15 lbr pandan leaves (wash clean then blender with coconut milk and squeeze)

Material B

7 Egg Whites
140 gr sugar
1 tbsp lime juice
1/4 tsp fine salt

Step Step

1. Ingredients A: Beat the egg yolks with a whisk for about 1 minute, add the coconut milk, oil, mix well
2. Enter the flour mix well, set aside
3. Ingredients B: Mixer putel+lime+salt until it starts to foam, add sugar 3 times gradually until stiff peaks expand
4. Enter the putel mixture gradually into the flour paste using the SPATULA with the folding technique.
5. Pour into the chiffon pan without any grease
6. Bake up and down heat at 180 for about 10 minutes then take it out and make an incision with a knife, then continue to bake for 45 minutes at 150 degrees
7. Immediately cupping, remove after room temperature (comb knife around)