Chiffon Cake mold

This mold is made of aluminum and consists of 2 parts. The bottom with the round protrusion in the middle is separate from the edge. This makes inverting the cake after baking easier. The Chiffon shape has a diameter of 22 cm and is approximately 9 cm high up to the edge of the shape. The round opening in the middle has a diameter of approximately 4 cm. To bake chiffon cake yourself, it is best to use the Pondan mix that we have in our range.

Necessities

• 1 Pack chiffon cake mix
• 7 medium eggs (400 gr)
• 3 Tablespoons of water (30 ml)
• 150 ml coconut milk

Preparation method

1. Preheat the oven to 170º C (convection oven 160º C.). Beat the eggs for 3 minutes until creamy.
2. Add the Pandan Chiffon Cake mix, then continue beating for ± 8 minutes until the cake batter is smooth and thick.
3. Add the coconut milk and stir well.
4. Spread a Chiffon cake tin (22 cm diameter) with margarine and cover with breadcrumbs if desired.
5. Bake the cake for 60 minutes. Let it stand for ± 10 minutes.
6. Remove the cake from the mold, ready to serve.

Also known as: Chiffon Cake vorm, Sponge cake mold
Country of origin: Europe
Brand: Jawa, Maspion
Code: 8927122886966
Content: 1 pcs.