Pondan Chocolate Chiffon cake powder 400 g

Necessities

• 1 Pack chiffon cake mix
• 7 eggs (400gr)
• 3 tablespoons of water (about 30 ml)
• 150 ml coconut milk (possibly extra water with vegetable oil)
• Can possibly Koepoe Koepoe TBM Pengemulsi, ovalet or SP for extra stabilization before the cake rises.

Preparation method

1. Beat the eggs for 3 minutes until creamy.
2. Add the Pandan Chiffon Cake mix, then keep beating for ± 3 minutes until the cake batter is smooth and thick. If necessary, let your lace whisk for longer to a few minutes for a better result.
3. Add the oil and water or coconut milk and stir well for about 8 minutes.
4. Heat the oven to 165-170º C (convection oven 165º C).
5. Spread a chiffon cake tin (24 cm in diameter) with butter or margarine.
6. Bake the cake for 60 minutes. Let it stand for ± 10 minutes.
7. Remove the cake from the tin, ready to serve.

Ingredients: wheat flour, corn starch, sugar, milk powder, cocoa powder emulsifiers E4271, E472b, E477, baking powder, chocolate flavoring, colorants E133, E129, E102, E110.