Colorful chiffon cake

Overview

Banlan, it is extracted from Banlan juice. Panlan (Panlan), called Pandan in Indonesian, is very famous in Indonesia, Malaysia, Singapore and other places. It has a strong aroma, and its juice is specially used to make snacks and dessert drinks. Fresh colors + soft chiffon = full of color and fragrance, it is definitely a delicious cake not to be missed.

Tags

• baking
• afternoon tea
• beautiful pink
• corn oil
• corn starch
• egg
• low gluten flour
• warm water
• fine sugar
• lemon juice
• milk

Ingredients

Steps

1. 1 Put milk + corn oil in a mixing bowl and stir until completely emulsified.

   

2. 2 Sift in the low-gluten flour, make Z-shapes and mix well.

   

3. 3 Separate the egg yolks from the egg whites and add the yolks to the batter.

   

4. 4 Continue to make Z shapes and mix well, the egg yolk paste is ready.

   

5. 5 Beat the egg whites and lemon juice with an electric mixer on low speed.

   

6. 6 Add fine sugar in three batches, and add cornstarch at the same time as the third sugar is added.

   

7. 7 Beat until stiff peaks form.

   

8. 8 Take 1/3 of the meringue and put it into the egg yolk paste.

   

9. 9 Mix well and pour back into the meringue.

   

10. 10 Continue to stir evenly.

    

11. 11 Add appropriate amount of warm water to Banlan powder and stir until thick.

    

12. 12 Take two tablespoons of chiffon paste and put it into a basin, stir evenly.

    

13. 13 First spread the original color batter all over the bottom layer of the mold.

    

14. 14 Then intersperse some of the green batter and pour it on top, and continue to put the original color batter and green batter in this way.

    

15. 15 When it is about 78% full, use chopsticks to pull twice and gently shake the mold twice.

    

16. 16 Put it into the preheated oven and select mode 3 (Chiffon mode).

    

17. 17 Bake at 150 degrees for 50 minutes.

    

18. 18 Remove from the mold while hot.

    

19. 19 The cut color is beautiful and the pattern is very natural.