100% SUKSES LEMBUT! Resep CHIFFON CAKE Pandan [Gluten Free]

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00:00 : intro
01:46 : persiapan bahan (prepping the ingredients)
03:52 : mencampur bahan cair (mixing the wet ingredients)
04:07 : mencampur bahan kering (mixing the dry ingredients)
04:26 : membuat meringue (making the meringue)
05:33 : mencampur adonan (combining the batter)
06:02 : panggang kue (baking the cake)
09:05 : dinginkan kue dan sajikan (cooling and serving)

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[INDONESIAN]
Resep Pandan Chiffon Cake. Chiffon cake memiliki tekstur ringan, lembut, dan berongga. Kali ini aku membuat varian yang rasa pandan dengan tepung gluten free. Dijamin anak-anak dan keluarga, semuanya suka!

Resep Chiffon Cake GLUTEN FREE (1 loyang diameter 20 cm)

Jus pandan:
130 ml air
25 gr daun suji
25 gr daun pandan

Adonan chiffon:
6 butir kuning telur
65 ml minyak
100 ml jus pandan
30 ml santan (dapat diganti cream/skm)
½ sdt garam
130 gr Tepung Singkong Ladang Lima / 140 gr tepung protein sedang
6 gr baking powder
6 butir putih telur
100 gr gula
½ sdt cream of tartar / 1 sdm jus lemon

Topping:
300 ml whipping cream
Perasa pandan
Buah sesuai selera

Langkah:
1. Blender daun pandan dan daun suji dengan air kemudian saring, takar 100 ml jus pandan untuk membuat adonan
2. Kocok kuning telur, jus pandan, minyak, dan santan hingga rata
3. Tambahkan garam, baking powder, dan Tepung Singkong Ladang Lima ke dalam adonan lalu aduk hanya sampai tercampur
4. Masukkan putih telur dan cream of tartar ke dalam mangkuk kemudian kocok menggunakan mixer sambil menambahkan gula secara bertahap 3-4 bagian kemudian aduk sampai membentuk paruh burung
5. Tuang ¼ adonan putih telur kedalam adonan kuning telur, aduk rata lalu campurkan sisa adonan putih telur sedikit demi sedikit menggunakan spatula dengan gerakan searah dan jangan terlalu banyak diaduk
6. Tuang adonan ke dalam loyang chiffon diameter 20cm
7. Panggang dengan suhu 150°C selama total 55-60 menit, pada menit ke-15 belah permukaan kue dengan menggunakan pisau kemudian panggang lagi hingga matang
8. Setelah matang, angkat dari oven dan balikkan loyang lalu dinginkan selama 1 jam
9. Setelah dingin lepaskan cake dari loyang
10. Chiffon pandan cake siap disajikan dengan whipping cream dan aneka buah sesuai selera

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[ENGLISH]
Foolproof GLUTEN FREE Recipe! Pandan Chiffon Cake

Chiffon Cake has a light, moist, and fluffy texture. This time, I’m making a Pandan flavor with gluten-free flour. Kids and families will definitely love it!

GLUTEN FREE Chiffon Cake Recipe (one 8” / 20 cm pan)

Pandan juice:
130 ml water
25 g Suji leaf
25 g Pandan leaf

Chiffon Batter:
6 pc egg yolk
65 ml oil
100 ml Pandan juice
30 ml coconut milk (or cream / condensed milk)
½ tsp salt
130 g Ladang Lima Cassava Flour / 140 g all-purpose protein
6 g baking powder
6 pc egg whites
100 g sugar
½ tsp cream of tartar / 1 tbsp lemon juice

Topping:
300 ml whipping cream
Pandan essence
Fruits, to taste

Steps:
1. Blend the pandan and suji leaves with water. Strain and measure to 100 ml of pandan juice for the batter.
2. Mix the yolks, Pandan juice, oil, and coconut milk evenly.
3. Add salt, baking powder, and Ladang Lima Cassava Flour to the batter. Mix only until it’s incorporated.
4. Add the egg whites and cream of tartar to the mixing bowl and beat with a mixer. Add the sugar incrementally in 3-4 parts, then beat to the bird beak stage.
5. Pour ¼ of the egg white batter into the yolk batter. Mix well, then combine the rest of the egg white batter bit by bit with a spatula unidirectionally. Do not overmix.
6. Pour the batter into a 8” Chiffon pan.
7. Bake at 150°C for a total of 55-60 minutes. At minute 15, slit the surface with a knife. Then, bake it again until it’s fully cooked.
8. After the cake is done, remove from the oven and flip the pan. Let it cool for 1 hour.
9. After it’s cooled, unmold the cake.
10. Chiffon Pandan Cake is ready to serve with whipping cream and fruits, to taste.

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