Rooster Chiffon Cake Mix Pandan 380 g

Necessities

• 1 Pack chiffon cake mix
• 7 eggs
• 3 tablespoons of water (about 30 ml)
• 60 ml oil (or replace water and oil with 150 ml coconut milk)
• 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 ± 1 minute 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 1 minute.
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, sugar, vegetable emulsifier (polyglycerol esters of fatty acids, mono- and digilycerides of fatty acids), rice bran sodium bicarbonate, stabilizer sodium acid prosphate, naturally identical pandan flavor, colors E2102, E133.