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@hibabazin: JÉHOVAH DE HIBA BAZIN MERCI POUR TOUT.#500k #ventes #abonnetoi❤️ #partager #millionsdevues @LECQKORMINGAN🇧🇯🇲🇦

Hiba Bazin
Hiba Bazin
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Region: MA
Wednesday 10 June 2026 15:11:58 GMT
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lecqkormingan96
LECQKORMINGAN🇧🇯🇲🇦 :
Les nouveauté chez la Mère des Bazin ♥️♥️♥️
2026-06-10 15:19:47
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This nostalgic, light, and airy Pandan Chiffon Cake with Buttercream and Cheese is soft, fluffy, and full of delicious pandan flavor! 💚 Ingredients Batter A 4 egg yolks 50 ml coconut milk 45 ml oil 75 g cake flour (low-protein) 20 ml pandan juice (or 1tsb pandan essence) Batter B 4 egg whites 80 g sugar 1/2 tsp lemon or lime juice A pinch of salt Buttercream with Cheese: 200 g salted butter 100 g powdered sugar 1/2 tsp vanilla extract 100 g shredded Cheddar cheese Directions: Mix all the ingredients for Batter A until well combined. Sift in the cake flour and mix until smooth. In a separate bowl, whisk the egg whites. Add the lemon or lime juice and a pinch of salt. Gradually add the sugar in two batches, then whisk until stiff peaks form. Gently fold Batter A into Batter B using a spatula until just combined. Do not overmix. Do not grease the chiffon pans. Divide the batter evenly between two 16 cm chiffon pans. Bake at 320°F (160°C) for 45–50 minutes, or until fully baked. Remove the cakes from the oven and immediately invert the chiffon pans. Let them cool completely before removing the cakes from the pans. Decorate with the buttercream and shredded Cheddar cheese. Enjoy! 💚 #cake #chiffon #pandan #PandanChiffonCake #Buttercream
This nostalgic, light, and airy Pandan Chiffon Cake with Buttercream and Cheese is soft, fluffy, and full of delicious pandan flavor! 💚 Ingredients Batter A 4 egg yolks 50 ml coconut milk 45 ml oil 75 g cake flour (low-protein) 20 ml pandan juice (or 1tsb pandan essence) Batter B 4 egg whites 80 g sugar 1/2 tsp lemon or lime juice A pinch of salt Buttercream with Cheese: 200 g salted butter 100 g powdered sugar 1/2 tsp vanilla extract 100 g shredded Cheddar cheese Directions: Mix all the ingredients for Batter A until well combined. Sift in the cake flour and mix until smooth. In a separate bowl, whisk the egg whites. Add the lemon or lime juice and a pinch of salt. Gradually add the sugar in two batches, then whisk until stiff peaks form. Gently fold Batter A into Batter B using a spatula until just combined. Do not overmix. Do not grease the chiffon pans. Divide the batter evenly between two 16 cm chiffon pans. Bake at 320°F (160°C) for 45–50 minutes, or until fully baked. Remove the cakes from the oven and immediately invert the chiffon pans. Let them cool completely before removing the cakes from the pans. Decorate with the buttercream and shredded Cheddar cheese. Enjoy! 💚 #cake #chiffon #pandan #PandanChiffonCake #Buttercream

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