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Ingredient
Pandan chiffon cake non keto
Introduce
Ingredient
Food ration :
4 to 5 servingsCooking time :
1 hour
120 g
caster sugar
100 g
all purpose flour
1 tablespoon
cornstarch
Pinch
salt
1 teaspoon
baking powder
1 teaspoon
cream of tartar
50 g
olive oil
7
egg yolk
50 g
thick coconut milk
2 tablespoon
pandan paste and dilute with 50 ml water
Cooking instructions
* Step 1
Sift flour and baking powder and set aside.
* Step 2
Combine egg yolk with 2 tablespoon of sugar from the 120g sugar ib a mixer (we prepared earlier)..use speed 2 for 2 minutes
* Step 3
Add in olive oil and continue same speed 2 minute
* Step 4
In a clean mixer bowl, combine egg whites, cream of tartar, cornstarch and salt
* Step 5
Once it reaches meringue like.stop the mixer
* Step 6
Transfer mixture to chiffon mould and bake for 50 to 60 min in 160 degrees temperature
* Step 7
Once its done, remove cake from oven and turn it upside down on a cooling rack
* Step 8
Remove cake from the mould after an hour or two(completely cooled)
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