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DescriptionPondan chiffon pandan cake mix 400 g
Pondan chiffon pandan cake mix 400 g Indonesian fluffy cake with pandan flavor; it is also called sponge cake. Known in Singapore, Indonesia or Malaysia.
Necessities
- 1 Pack chiffon cake mix
- 7 eggs (400gr)
- 3 tablespoons of water (about 30 ml)
- 150 ml coconut milk (possibly extra water with vegetable oil)
- Can possibly Koepoe Koepoe TBM Pengemulsi, ovalet or SP for extra stabilization before the cake rises.
Preparation method
- Beat the eggs for 3 minutes until creamy.
- Add the Pandan Chiffon Cake mix, then keep beating for ± 3 minutes until the cake batter is smooth and thick. If necessary, let your lace whisk for longer to a few minutes for a better result.
- Add the oil and water or coconut milk and stir well for about 8 minutes.
- Heat the oven to 165-170º C (convection oven 165º C).
- Spread a chiffon cake tin (24 cm in diameter) with butter or margarine.
- Bake the cake for 60 minutes. Let it stand for ± 10 minutes.
- Remove the cake from the tin, ready to serve.
Ingredients: wheat flour, corn starch, sugar, milk powder, emulsifiers E4271, E472b, E477, baking powder, pandan flavor, coloring agents E133, E102.
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