Zutaten für Pandan Soft Chiffon Cake Asian Screwpine Cake
- Coconut Milk
- Sunflower Oil
- Cake Flour
- 6 large egg yolks
- 6 large egg whites
- 2 teaspoons pandan extract
- 1 teaspoon baking powder
- 1/2 teaspoon cream of tartar
- Caster Sugar
- Salt
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Zubereitung von Pandan Soft Chiffon Cake Asian Screwpine Cake
- Preheat oven to 180°C (350°F). Grease and flour an 8-inch round chiffon cake tin.
- In a large bowl, whisk together the egg yolks, sugar, oil, and pandan extract until well combined.
- In a separate bowl, whisk the egg whites until soft peaks form. Gradually add the cream of tartar and continue whisking until stiff, glossy peaks form.
- Gently fold the egg yolk mixture into the egg white mixture in three additions, ensuring not to deflate the egg whites.
- Sift in the flour and baking powder. Gently fold until just combined.
- Pour the batter into the prepared cake tin.
- Bake for 50 minutes, or until a toothpick inserted into the center comes out clean.
- Immediately invert the cake tin onto a wire rack and let the cake cool completely upside down in the turned-off oven with the oven door slightly ajar.
- Once completely cool, carefully remove the cake from the tin.
- Dust with icing sugar and sprinkle with toasted sliced almonds before serving.
Nutrition Information (Approximate per serving)
Sodium
5 g
Sugar
85g
Fat
30g
Carbs
14g
