Pandan chiffon cakemix.
Combine with Macapuno for a genuine Filipino experience.
You need 7 eggs, 3 tablespoons of water, 150ml fat coconut milk / cream, margarine, baking tin (25cm diam, 10cm high), parchment paper.
Preheat the oven to 160C
Whisk the eggs for about 3 minutes until fluffy.
Add the Pandan sponge cake mix and beat for about 8 minutes until the batter is smooth and thick.
Add coconut milk and stir with a wooden spoon until it is evenly stirred.
Cover the bottom of the pan with parchment paper and grease the bottom and sides with margarine.
Pour the batter into the baking tin.
Bake in the preheated kid for about 60m until it is ready (test with a toothpick, if it comes out of the cake clean and it is ready).
Ready to be served.
Näringsinnehåll / 100 g
|Energy||1623 kJ / 388 kcal|
This product contains
Wheat / Rye / Barley / Oats (gluten)
Dairy / Lactose