• 4 eggs (2,- USD)
• 250 grams of pandan chiffon mix (3,- USD)
• 1 teaspoon baking powder
• 100 grams of sugar
• 150 gram dried coconut
• 250 gram cream butter (2,- USD)
• 1 pack vanilla sugar
• 1/8 teaspoon salt
Preheat the oven to 160 ° C.
Sift the pandan Chiffon Mix, cornstarch and baking powder in a bowl. Set aside.
Whisk egg yolks and sugar until fluffy. Whisk the other ingredients it (dried coconut, Vanilla, salt).
Sift the flour part by part over the egg yolk mixture and fold through.
Beat the egg whites with the tartaric acid in a clean, grease-free bowl, until the foam is firmer. Then add little by little sugar and continue beating until the egg whites are stiff.
Fold the flour into the egg yolk mixture. Keep it light.
Spatula quiet until the batter is no dabs the rest through white protein has more.
Pour batter into the baking pan (do not grease) and bake.
Turn off the oven when the cake is golden brown in 40-50 minutes.
Some cooks have problems with the collapse of chiffon cake. Try the following: some to the cake still in the cooling oven for 10 minutes after cooking, so the cake does not collapse. And another method is to take the cake immediately after baking in the oven and turn around. Get out of shape once cooled.