Coconut Pandan Chiffon Cake 椰香班蘭戚風蛋糕

好喜歡Happy Flour的食譜~超香。

自從自己學會做Pandan戚風後，外頭賣的Pandan chiffon感覺上吃的都是化學，沒有大自然種出來的天然味。


 Happy Flour: Pandan Chiffon Cake

差不多40多張Pandan葉加少許的水攪出來的，放了一天一夜後的Pandan汁。

Ingredients

3 egg yolk

20g sugar

1 1/2tbsp veg. oil

1/4tsp salt

20g pandan juice

50g coconut milk

1/4tsp pandan paste

75g cake flour

3 egg white

55g sugar

1/4tsp cream of tartar

Steps:

1. Preheat oven to 175C.

2. Sift flour and set aside.

3. Use a hand whisk mix egg yolk, sugar and salt together.

4. Add in oil, pandan juice, pandan paste and coconut milk, whisk
    till combined.

5. Add in flour and stir until batter is smooth. 

6. Use a cake mixer and whisk the egg whites and cream of tartar 
    till frothy. 

7. Gradually add in the sugar and whisk till stiff peaks form.

8. Fold in 1/4 of the meringue into the egg yolk mixture until
    combined.

9. Then fold in the rest of the meringue lightly in two portions 
    lightly until well combined.

10.Pour batter into a 20cm tube pan, smooth surface.

11.Place pan into a preheated oven and bake for 35-40mins.

12.Remove from oven, invert cake onto table top and leave it cool.

13.Remove cake from pan and enjoy.

 

很喜歡這個自然的深青色^_^

 

願天下的父親明天父親節快樂~~~~~~~~~~~~~~~~~~~~~~~~~~