@bakewithyen: Pandan Chiffon Cake | Resepi Paling Fluffy dan Mudah! Ingredients - 7 egg yolks (size A) - 30g pandan leaves juice - 75g coconut milk (santan pati) - 75g cooking oil - 1 tsp pandan emulco - 100g BWY Cake Flour - 7 egg whites (size A) - 125g sugar - 1/2 tsp cream of tartar Instructions 1. In a bowl, combine egg yolks (whisk until smooth), pandan leaves juice, thick coconut milk, oil and pandan emulco. Whisk until well combined. 2. Sieve BWY Cake Flour into the mixture and whisk until smooth and well blended. 3. In a stand mixer bowl, combine egg whites, sugar and cream of tartar. Beat on medium-high speed until it reaches soft peaks. 4. Add 1/3 of the meringue into the egg yolk mixture and gently fold until incorporated. 5. Pour this combined mixture back into the remaining meringue in the mixer bowl and gently fold until evenly mixed. 6. Pour the batter into a 24cm chiffon cake mould. Lightly swirl/tap to release any large air bubbles. 7. Bake in a preheated oven at 175°C for 50 minutes. 8. Once baked, cool the cake (invert if necessary), remove from the mould, slice, and serve! #bakewithyen #pandancake #EasyRecipe #chiffoncake #pandancake

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Wednesday 12 August 2026 09:35:27 GMT