Pandan Chiffon Cake

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Pandan Chiffon Cake - Dr. Oetker Nona Recipe

12 slices

Easy 15 minutes



For the recipe Pandan Chiffon Cake

Ingredient A:

6 Egg Yolks
100 g Caster Sugar

Ingredient B:

200 ml Coconut Milk
2 tbsp Vegetable Oil
1 tsp Dr. Oetker Nona Pandan Emulco

Ingredient C:

150 g Dr. Oetker Nona Plain Flour (sifted)
1 tbsp Dr. Oetker Nona Baking Powder (sifted)

Ingredient D:

6 Egg Whites
100 g Caster Sugar
1 tsp Dr. Oetker Nona Cream of Tartar




Preheat oven to 180˚C and heat up 23cm chiffon cake tin together.


Place egg yolks and caster sugar in a mixing bowl, mix at medium speed until creamy.


In a separate bowl, mix ingredient B together and pour into mixture A, mix well.


Fold in plain flour and baking powder, mix at low speed until well combined.


In a separate bowl, mix ingredient D at high speed until medium peaks form.


Fold in mixture D into mixture A, mix well. Pour the mixture into chiffon cake tin.


Bake at 180˚C for 45 to 50 minutes or until golden brown.

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