Pandan Chiffon Cake – Tips & Tricks

As an amateur baker, I have failed so many times. Mostly, the cake taste delicious, but it doesn’t look appetizing. For me it’s still forgiven simply because now I bake it for myself—oh well..and my husband, plus our friends when they come around and our security guards 🤣. But then I always tell my self to keep practising and be a better baker, just in case one day I want to make money from it.

Hari ini saya bikin Chiffon Cake Pandan. Seperti biasa, pakai resep dari buku Tintin Rayner. It looked perfect inside the oven, but when I took it out of the oven, put it upside down then it started to shrink 😌 I tried to remember if there’s anything I did that might cause the cake won’t stay on it’s beautiful shape. Kayaknya karena suhu oven saya set terlalu tinggi 😅

Anyways… ini saya share tips and tricks bikin Chiffon Cake yang saya kumpulkan dari berbagai sumber, silahkan menambahkan jika ada tips lainnya:

  • Gunakan telur yang segar dan bersuhu ruangan. Ini penting banget supaya hasil kocokan putih telurnya mengembang sempurna;
  • Saat mengocok putih telur, gunakan mixer dengan kecepatan sedang, kocok hingga berbuih baru masukkan gula secara bertahap;
  • Masukkan adonan ke dalam loyang secara perlahan, katanya sih supaya tidak terbentuk gelembung udara;
  • Panggang dengan oven bersuhu rendah—oven saya di 160 derajat dengan api bawah saja. Silahkan menyesuaikan dengan oven masing-masing.

Lastly, practice makes perfect. Happy baking!!

Author: Jemari Menari

No one but a stack of brick outside and a sweet marshmallow inside.

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