Banana Pandan Chiffon

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Banana Pandan Chiffon

Ingredients:

150g cake flour
1 tsp baking powder
1/2 tsp baking soda
120g banana
70g pandan juice
100g corn oil
5 yolks
1/2 salt

6 whites
1/2 tsp cream of tartar
120g caster sugar

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Instructions:-

Line bottom and grease sides of a 7″ square pan. You can also use an 8″ round pan, if you so wish. Preheat oven to 160C.

Blend banana with pandan juice and then measure out 150g.

In a large bowl put in corn oil, yolks, banana/pandan mixture and using a hand whisk, mix the ingredients until even.

Mix the baking powder and soda to the flour and sift this into the yolk mixture and mix until well combined. Do not over-mix. Set aside.

In mixing bowl of your stand mixer, beat the egg white until foamy. Add in the cream tartar. Continue beating on medium speed while gradually adding the caster sugar. Continue beating until soft peak. The meringue is ready when ribbon forms and remains on top.

Gently fold the meringue into the flour mixture in 2 to 3 portions until even. Pour into the prepared pan at a height. Give the pan a gentle tap on the work top to get rid of big bubbles.

Place in a water bath and bake for 80 minutes at 160C. Tent it if it’s browning too fast.

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3 Comments »

  1. jeannietay said

    Welcome!

    Like

  2. Nair Godfried said

    Hi darling…

    What if I want to make only banana chiffon? I don’t have pandan over here

    Regarda

    Op donderdag 9 februari 2017 heeft Jeannietay’s Blog het volgende geschreven:

    > jeannietay posted: ” Banana Pandan Chiffon Ingredients: 150g cake flour 1 > tsp baking powder 1/2 tsp baking soda 120g banana 70g pandan juice 100g > corn oil 5 yolks 1/2 salt 6 whites 1/2 tsp cream of tartar 120g caster > sugar Instructions:- Line bottom and grease side” >

    Like

    • jeannietay said

      Hi, simply replace the pandan juice with milk.

      Like

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