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Pandan Chiffon Cake
Pandan Chiffon Cake

Before you jump to Pandan Chiffon Cake recipe, you may want to read this short interesting healthy tips about Below Are A Few Simple Explanations Why Eating Apples Is Good.

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Additionally, you will be able to have a much healthier heart by eating apples. More than likely you know that apples contain fiber, and that, and also some of the various other components of apples can promote heart health. These ingredients will even help to reduce your cholesterol, which is also beneficial to promoting heart health. Obviously to get all the benefits from apples you should know that most of the benefits can be located in the apples skin. And your best option is to come across a local farm that grows only organic apples and be sure you eat the skin as well so you can get the most advantages of the apple.

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*We hope you got insight from reading it, now let’s go back to pandan chiffon cake recipe. To make pandan chiffon cake you need 11 ingredients and 6 steps. Here is how you do it. *

The ingredients needed to make Pandan Chiffon Cake:
  1. Take 8 egg yolks
  2. Provide 40 gram sugar
  3. You need 100 ml oil
  4. Provide 160 ml coconut milk + 1/2 tsp pandan pasta
  5. Use 170 gram flour
  6. Use 30 gram corn flour/maizena
  7. Get Maringue
  8. Get 8 egg whites
  9. Take 1/2 tsp salt
  10. Get 1 tbsp lemon juice/lime juice
  11. Get 140 gram sugar
Steps to make Pandan Chiffon Cake:
  1. Preheat oven to 160°. Prepare 25 cm chiffon pan. In a large bowl, place egg yolks and sugar. Mix well. Add oil and coconut milk+pandan pasta, keep mix it.
  2. Sift flour and maizena to the batter. Continue whisk until combine and smooth.
  3. In other bowl, beat egg Whites with salt until foamy. Add lemon/lime juice, continue beating and add sugar gradually in 3 part. Beat until stiff peak.
  4. Fold on 1/3 of the egg Whites into the egg yolks batter. Then gently fold in the rest off egg whites in to equal parts until no white streaks remain.
  5. Pour into 10" chiffon pan. Bake about 55-60 minutes or until a tootpick inserted into the center comes out clean. The top must golden brown and spring back when lightly pressed.
  6. Let cool upside down. Unmold and serve.

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