Kue Sifon Pandan

Name: Kue Sifon Pandan
Prep time: 20 min
Cook time: 50 min
Total time: 70 min
Yield: 4 porsi
Cuisine: Indonesian
Ingredients: 8 medium egg yolks; 2 oz fine sugar; 2 oz Pandan Juice (made from blending 6 Pandan leaves with 2oz (60g) - 3 oz (90g). (90 ml) water); 3 oz corn oil or olive oil; 5 oz self raising flour; 8 egg whites; 5 oz fine sugar; 1 pinch salt

Pandan leaf (screwpine leaf) is widely used in Malaysia, and this chiffon cake is infused with the sweet fragrance of fresh Pandan juice.

⏱ 70 menit 🔨 Persiapan 20mnt 🔥 Masak 50mnt 📊 Sedang 🍽 4 porsi ⭐ 4.5 (42) 👁 57

Bahan-bahan

4 porsi

8 medium egg yolks
2 oz fine sugar
2 oz Pandan Juice (made from blending 6 Pandan leaves with 2oz (60g) - 3 oz (90g). (90 ml) water)
3 oz corn oil or olive oil
5 oz self raising flour
8 egg whites
5 oz fine sugar
1 pinch salt

Langkah-langkah

Beat the egg yolks and sugar gently with a hand whisk until the sugar dissolves. Stir in the pandan juice and corn oil. Fold the self-raising flour into the egg mixture and set aside.
Beat the egg whites with a hand mixer until frothy. Slowly add the sugar and a pinch of salt while beating at high speed. Continue beating until the egg whites are stiff and shiny, but not dry. This should take about 3 minutes to form meringue.
Preheat the oven to 175°C (347°F). Use a spatula to gently fold the egg yolk mixture into the meringue (egg white mixture).
Pour the batter into an ungreased 25 cm tube pan. Bake for 40-45 minutes.
Once the cake is cooked, remove it from the oven immediately and invert the tube pan onto a wire rack. Allow it to cool before removing the cake from the pan.

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