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Preema Pandan Essence Flavouring - 38ml - Mado's Food Hall

Preema Pandan Essence Flavouring - 38ml

Regular price £2.99 Sale

Pandan Flavour Essence used in Asian cooking a great flavouring for baked goods 
Pandan Chiffon Cake
ingredient group 1
6 egg yolks
(from small 60g eggs)
100g caster sugar
115ml Rapeseed or another light flavoured oil
200g self-raising flour
2 tsp baking powder (Good Quality)
1/4 tsp salt
pandan Flavouring to taste, plus coconut milk to a total volume of 165 ml
Ingredient group 2 
9 egg whites
 (from small eggs about 60g )
100g caster sugar  
Preheat the oven to 170°C or 150°C fan assisted 
Whisk egg yolks and sugar until light-colored. Add oil, coconut milk and pandan concentrate and whisk to combine. Sift flour, baking powder and salt over the mixture and mix well until smooth. Set aside. 
Beat egg whites with a mixer at an initial low speed until froofy. Increase beating speed at this stage and beat while adding sugar tablespoon by tablespoon and beat until stiff peaks form. 
Add in 1/4 of the egg whites mixture into the egg yolk mixture and mix gently to incorporate. Then, fold in the rest of the egg whites mixture into egg yolk mixture, gently in batches. Mix well to incorporate but do not over-mix.
Pour batter into chiffon pan another type of pan can be substituted  Smooth the surface of the batter and tap the filled pan on your kitchen top to even the batter and also eliminate large bubbles.
Bake for 60 mins or until a skewer inserted into the cake comes out clean. 
Remove cake from oven, invert it upside-down immediately to prevent the cake from sinking. When the cake is cooled completely, remove it from the pan by sliding a knife along the sides, and bottom.
Cut with a serrated knife and serve.