Pandan Chiffon Cake Recipe with Coconut Milk | 斑斓戚风蛋糕| 香兰戚风蛋糕| EN / CH Sub

Pandan Chiffon Cake,fragrant from the coconut milk & Pandan leave , texture is soft and delicate, Easy to make and full of taste.
这个食谱做出来的斑斓戚风蛋糕很香而且蓬松不塌陷。

Pandan Chiffon Cake | 7 inches square mould |7 英寸方形摸| Yoon Kitchen 云厨房

Part 1 (Eggs yolk) 蛋黄糊
Egg yolk 6 (B eggs each eggs with shell about 55g to 60g) 蛋黄
Caster sugar 30g 细砂糖
Salt ¼ tsp 盐
Coconut milk 50ml 浓椰浆
Pandan juice 46g 斑斓精华
Cake flour 105g 低筋面粉
Vegetables Oil 48g 玉米油/食用油

Part 2 (Eggs white) 蛋白霜
Eggs white 6 (B eggs each eggs with shell about 55g to 60g) 蛋白
Cream of tartar 1/4 tsp 塔塔粉
Corn starch 1 tsp 玉米淀粉
Caster sugar 60g 细砂糖
Tube pan size (7") square. 7 英寸方形摸

Bake at 150°C / 300°F for 50-55 minutes, Final 10 minutes turn to 160°C
预热烤箱150度烤50至55分钟， 最后10分钟转160度

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Carefree Kevin MacLeod (incompetech.com)
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