Embark on a culinary adventure as we unveil the secrets to creating a stunning Pandan Chiffon Cake. This delectable treat, originating from Southeast Asia, tantalizes taste buds with its vibrant green hue, aromatic pandan essence, and light-as-air texture.

Join us in the kitchen, where we'll guide you through every step, from preparing the lush pandan paste to achieving the perfect rise. Whether you're a seasoned baker or a curious novice, this video will empower you to craft a Pandan Chiffon Cake that will impress your friends and family. Get ready to experience a symphony of flavors and textures that will transport you to a tropical paradise.

#cake #beautiful #recipe
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Tools & Ingredients Used in this video
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Oven temperature device: (AU) https://amzn.to/3Vr0nqI | (US) https://amzn.to/4alL1YO
Oven mitt set: (AU) https://amzn.to/3INYlcQ | (US) https://amzn.to/3x8ccIo
Gold measuring spoons set: (AU) https://amzn.to/43uIF7N | (US) https://amzn.to/4a4XfFl
Baking digital scale: (AU) https://amzn.to/3vjnDMP | (US) https://amzn.to/4alACMI
Baking Wire Rack: (AU) https://amzn.to/497RiXd | (US) https://amzn.to/3vu4kjJ
Chiffon Cake Pan (Similar): (AU) https://amzn.to/49599Om | (US) https://amzn.to/3vmomN6

Ingredients
For the Egg White Mixture:
7 large egg whites
1/4 tsp cream of tartar or lemon juice
80g caster sugar

For the Batter Mixture:
125g cake flour or 13g cornflour + 112g plain flour
7 large egg yolks
75g heated vegetable/canola oil
75ml water
1/2 tbsp vanilla paste extract
1 TBSP Natural Pandan Extract

Instructions
1.) In a large mixing bowl, separate egg whites from yolks, crack the egg, transfer the yolk between the two halves of the shell while allowing the egg white to fall into a bowl
2.) In another bowl, sift together cake flour (or cornflour and plain flour mixture).
3.) Heated oil in warm state. Transfer to a bowl.
4.) For Cake Batter, whisk together egg yolks, water, natural pandan extract and vanilla paste, until well combined.
5.) In separate clean bowl, beat the egg whites until frothy. Add cream of tartar or lemon juice and continue beating until soft peaks form. Gradually add caster sugar, and beat until stiff peaks form. Set aside.
6.) Gently fold egg white mixture into Cake Batter.
7.) Pour the pandan batter into chiffon cake mould.
8.) To create a pattern of on the cake using a bamboo stick to do swirl pattern, gently spread pandan extract to 2 circles on the cake, run the stick through the extract and batter to create marbling or swirling effects on the cake before baking.
9.) Bake in the preheated oven 170°C for about 45 minutes or until golden brown on top of the cake.
10.) Once baked, let them cool upside down in the moulds to prevent them from collapsing.
11.) Once completely cooled, gently run a spatula around the edges of the cakes to loosen them from the moulds. Carefully remove the cakes from the moulds and serve.

Don't forget to like, comment, and subscribe to my channel for more exciting baking adventures and family-friendly recipes @ ➡︎    / @hankeriesydney  

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Chapters:📱
⏰ Timecodes ⏰
[00:00] Intro
[00:11] Separate egg whites from yolks
[01:02] Heat up canola oil
[01:04] Add flavoring (pandan extract, vanilla bean paste)
[01:11] Gradually add flour
[01:21] Combine egg yolks and water with the batter
[02:10] Whip egg whites until stiff peaks form
[03:21] Gently fold egg whites into batter
[04:12] Pour batter into chiffon cake mold
[04:25] Bake for 45 minutes at 170°C or until golden brown
[05:00] Let the cake cool upside down
[05:21] Slice and enjoy!
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What We Love:
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🔥 Get more delicious baking recipes episode in this Cake Series! ➡️    • Cakes  

🔥 Get more delicious cooking recipes episode in this Hometown Food Cooking Series! ➡️    • Hometown Food Cooking Series  
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原料
对于蛋清混合物：
7个大蛋白
1/4 茶匙 塔塔奶油或柠檬汁
80克 细砂糖

对于面糊混合物：
125克低筋面粉或13克玉米粉+112克普通面粉
7个大蛋黄
75克加热蔬菜/菜籽油
75毫升水
1/2 汤匙 香草酱提取物
1 汤匙 天然香兰提取物

指示
1.) 在一个大碗中，将蛋清和蛋黄分开，将鸡蛋打碎，将蛋黄转移到两半蛋壳之间，同时让蛋清落入碗中
2.) 在另一个碗中，将蛋糕粉（或玉米粉和普通面粉的混合物）过筛。
3.) 将油加热至温热状态。 转移到碗里。
4.) 制作蛋糕糊时，将蛋黄、水、天然香兰精和香草酱搅拌均匀。
5.) 在另一个干净的碗中，将蛋白搅打至起泡。加入塔塔粉或柠檬汁，继续搅拌直至形成软峰。逐渐加入细砂糖，搅拌直至形成硬性发泡。搁置。
6.) 将蛋白混合物轻轻拌入蛋糕糊中。
7.) 将班兰面糊倒入戚风蛋糕模具中。
8.) 要在蛋糕上制作漩涡图案，请使用竹棒在蛋糕上轻轻涂上香兰提取物2圈，然后将竹棒穿过提取物和面糊，在烘烤前在蛋糕上产生大理石花纹或漩涡效果。
9.) 在预热的烤箱中以170°C烘烤约45分钟或直至蛋糕表面呈金黄色。
10.) 烘烤后，将它们倒置在模具中冷却，以防止它们塌陷。
11.) 完全冷却后，用抹刀轻轻地在蛋糕边缘抹一圈，将蛋糕从模具上松开。小心地将蛋糕从模具中取出并食用。