Bolu Sifon Pandan Marmer – Pandanus Marble Chiffon Cake


BOLU SIFON PANDAN MARMER – PANDANUS MARBLE CHIFFON CAKE

Bahan/Ingredients:
9 btr kuning telur. 9 eggs yolk.
100 ml minyak. 100 ml oil. (Canola)
150 gr tepung cake. 150 gr cake flour (kunci biru)
¼ sdt garam. ¼ tap salt.
60 ml air pandan. 60 ml pandan juice.
40 ml santan kental. 40 ml coconut cream. (KARA)
150 gr gula pasir. 150 gr granulated sugar.

9 btr putih telur. 9 eggs white.
75 gr gula pasir. 75 gr granulated sugar.

1 sdm coklat bubuk+1 sdm air hangat untuk coklat pasta. 1 tbsp cocoa + 1 tbsp warm water for paste choco.

Cara/Method:
1. Didihkan santan kental dan air pandan. Biarkan suhu ruangan. Boiling coconut cream and pandan juice. Let’s room temperature.
2. Panaskan oven 170C. (Sesuaikan dgn oven anda). Preheat oven 170C. (Adjust your oven)
3. Kocok putih telur dan gula hingga kaku dengan kecepatan tinggi, sisihkan. Beat the egg whites and sugar until stiff at high speed, set aside.
4. Kocok kuning telur dan gula hingga mengembang dgn kecepatan tinggi, matikan mixer. Masukkan terigu dan garam bertahap sambil diaduk dengan spatula. Masukkan campuran santan dan pandan, aduk rata. Masukkan minyak, aduk rata. Beat egg yolks and sugar until fluffy at high speed, turn off the mixer. Add flour and salt gradually while stirring with a spatula. Add coconut milk and pandan mixture, stir well. Add oil, stir well.
5. Masukkan putih telur kocok bertahap ke dalam adonan kuning telur sambil di aduk balik dengan spatula hingga rata. Add egg whites meringue gradually into the egg yolk batter while it fold with spatula.
6. Ambil 3 sdm adonan dan campur dengan pasta coklat, aduk rata. Sisihkan. Take 3 tbsp of batter and mix with chocolate paste, stir well. Set aside.
7. Tuang adonan pandan sebagian ke dalam loyang siffon ukuran 22cm. Masukkan adonan coklat, masukkan sisa adonan pandan, masukkan sisa adonan coklat dan gunakan tusuk sate utk membentuk motif, hentakkan perlahan loyang bbrp kali diatas meja. Pour some pandan batter into a 22cm chiffon pan. Add the chocolate batter, add the remaining pandan batter, add the remaining chocolate batter and use a skewer to form a motif, gently snap the baking pan several times on the table.
8. Masukkan ke oven dan panggang 30-35 menit, tes kematangan dengan tusuk sate, bila tidak ada adonan yg melekat ditusuk sate dan permukaan kue kecoklatan artinya kue sudah matang sempurna. Put it in the oven and bake for 30-35 minutes, a test of cook of cake with a skewer, if there is no dough attached to the skewer and the surface of the brown cake means the cake is fully cooked.
9. Keluarkan loyang dan balik-kan di atas botol hingga kue suhu ruangan, keluarkan kue dengan bantuan pisau yg di goreskan perlahan di tepi loyang. Iris kue dan siap disajikan. Remove the baking sheet and turn it over the bottle until the cake is room temperature, take out the cake with the help of a knife that is gently rubbed on the edge of the baking sheet. Slice the cake and ready to be served.

#BoluSifonPandanMarmer #PandanusMarbleChiffonCake
#FreshFromMyOven #MommyBakers #FloKitchen #FreshSnack #FreshCake #HealthySnack #BakingWithLove #BakingForLove #YummyCake #DeliciousCake #TastyCake #EasyBakingWithFlorence #BakingWithFlorenceHo #FloOriginalRecipes #BakingWithTheHeart #BakeWithLove #FloFoodPhotography

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s