4.59/5Trusted-shops
DescriptionRooster Chiffon Cake Mix Pandan 380 g
Pandan Chiffon cake. Easy to use and the result is a wonderfully soft Chiffon / sponge cake. Well known in Indonesia, Singapore and Malay.
Necessities
- 1 Pack chiffon cake mix
- 7 eggs
- 3 tablespoons of water (about 30 ml)
- 60 ml oil (or replace water and oil with 150 ml coconut milk)
- 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 ± 1 minute 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 1 minute.
- 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, sugar, vegetable emulsifier (polyglycerol esters of fatty acids, mono- and digilycerides of fatty acids), rice bran sodium bicarbonate, stabilizer sodium acid prosphate, naturally identical pandan flavor, colors E2102, E133.
Can we help?Customer service:
Call us0365304910
Send us an email[email protected]
customers give us a 4.59/5 at Trusted-shops