| Flavour | Pandan, Orange |
|---|
Chiffon Cake
$5.50
Chiffon cake is a popular dessert in Malaysia and Singapore. The pandan flavour is the most popular flavour. The cake requires the step of beating of egg whites, contributing the light and airy texture. It is soft, spongy and melts in your mouth.
Orange chiffon cake is an alternative to pandan chiffon cake, if you want a change of flavour. The citrus flavour compliments well with the sweetness of the cake, provides a refreshing touch on the palate.
*Do not grease/line cake tin with paper. Gently cut cake off from the cake tin with a knife (plastic knife will be best to prevent scratches on cake tin)
- Additional information
- Instructions - pandan flavour
- Instructions - orange flavour
- Instruction video
- Reviews (0)
Instructions - pandan flavour
What you need:
4 Eggs
100g Coconut milk (Coconut cream cannot be a substitute)
1/2 tsp Pandan juice
3 tbsp Cooking oil
Instructions:
1. Separate egg white and egg yolks.
2. Mix egg yolks, coconut milk, pandan juice and corn oil. Sieve in flour.
3. Beat egg white and sugar till stiff.
4. Fold egg white into egg yolk mixture.
5. Pour batter into 20cm chiffon cake tin, and bake at 180°C for 40 minutes.
6. Overturn cake and let it stand for 30 minutes.
Instructions - orange flavour
What you need:
4 Eggs
3 tbsp Cooking oil
100ml Orange juice
Zest of 1 orange
Instructions:
1. Separate egg white and egg yolks.
2. Mix egg yolks, orange juice and orange zest. Sieve in flour.
3. Beat egg white and sugar till stiff.
4. Fold egg white into egg yolk mixture.
5. Pour batter into 20cm chiffon cake tin, and bake at 180°C for 40 minutes.
6. Overturn cake and let it stand for 30 minutes.
Instruction video
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