Pandan Chiffon Cake 班兰戚风蛋糕

Chiffon cakes are our family’s all time favourite dessert. This soft cake beautifully producing a wonderful aroma of pandan and coconut milk. It won’t let you down either.
这班兰戚风蛋糕是我们家庭喜爱的甜品，这带着完美班兰叶和椰浆香味的柔软蛋糕绝不会让你失望。

This cake baked to golden brown with natural green colour.
这蛋糕烤至金褐色，并带着自然的青绿色。

Nothing beats a slice of comfort homemade Pandan Chiffon Cake to cheer up our day.
没有比一片亲自烘制的班兰戚风蛋糕更叫我们的日子欢愉。

Girls, pandan Chiffon Cake has a special place in our hearts.
孩子，班兰戚风蛋糕在我们心目中有特别的位置。

Girls, separate six large eggs into whites and yolks.

孩子，把六粒大鸡蛋分成蛋白与蛋黄。

Separating eggs is easier to do when they are cold from the fridge.

从冰箱直接拿出的冷鸡蛋较容易分开蛋黄与蛋白。

The ingredients are 6 large egg yolks, 228 grams of all purpose flour, 170 grams of castor sugar, 230 grams of coconut milk, 120 grams of corn oil, 1/2 teaspoon of salt and 1 teaspoon of baking powder.
材料是6粒蛋黄（体积大鸡蛋），228克多用途面粉， 170克细糖，230克椰浆，120克玉蜀黍油，1/2茶匙盐和1茶匙发粉。 

Sift all purpose flour, baking powder and salt into a medium bowl.
在器皿里过滤多用途面粉、发粉和盐。

Take 170 grams of castor sugar and pour it to the dry ingredients. 
把 170克细糖倒入干材料里。

Combine well.

均匀地混合。

Three ingredients are ready to go into the mixing bowl.
三种准备加入器皿里的材料。

Girls, wash and roughly chop pandan leaves. Blend with coconut milk.

孩子，把班兰叶洗干净再切成小条状，与椰浆搅拌。

Strain. Press the leaves hard. Green liquid should weigh 230g.
过滤，用力挤压班兰叶，这青色的班兰椰浆液要维持在230克内。

Add six egg yolks into the dry ingredients.
把六粒蛋黄加入干材料里。

Whisk the six egg yolks with the 120ml corn oil and 230ml green coconut milk to form an emulsion.
在器皿里加入六粒蛋黄和120毫升的玉蜀黍油和230毫升的青椰浆，搅拌至形成乳状液。

One teaspoon of Pandan paste. Girls, if want a totally natural pandan cake, just skip the pandan essence.

一茶匙的班兰糊。孩子，如果你想要完全自然的班兰蛋糕，可免去班兰香精。

Whisk with hand whisk until evenly green. Set aside.
用手的力以搅拌器把面糊搅拌至均匀的青色。放置一边。

6 large egg whites and 80 grams of castor sugar.
6粒蛋白液（体积大的鸡蛋）和80克的细糖。

Using an electric mixer, whip the egg whites on maximum speed for 5-8 minutes. It’s important not to overwhisk, Egg whites will turn grainy.
用电动搅拌器，在5-8分钟内，快速把蛋白打发。切记别打发过度，蛋白会有颗粒状。

Girls, add the 80 grams of sugar in three batches and beat well between additions. Continue to beat until stiff peaks form.
孩子，把80克细糖分成三个部分加入，在每一次加入蛋白后打发好，一直打发到形成硬性发泡。

Spoon out 1/3 of the beaten egg whites and fold into the green mixture.
舀出1/3的蛋白，然后和青色面糊混合。

Combine well then gently fold in meringue mixture. Girls，do not over mix the batter when you combine the yolk batter and the meringue batter .
把蛋白和青色面糊轻轻混合。孩子，在混合蛋黄糊和蛋白液时千万别搅拌过度。

Bang the pan on the table 2-3 times to remove air bubbles. Run a chopstick round side of pan to remove more air bubbles. Baked in preheated 170°C oven for 65-70 minutes.
在桌上敲一敲烘盘2-3次以拿掉气泡，可用筷子绕着烘盘以除去更多气泡，在170度摄氏的烤炉里烤至65-70分钟。

When out of oven, immediately invert the pan over a mug and let it cool completely.

当蛋糕从烘炉拿出来时，快速把烤盘倒反在一个杯上，让它完全冷却。

D'Jane Home Bakery Pandan Chiffon Cake is ready to send to customer.
D'Jane 烘培小屋的班兰戚风蛋糕可送到顾客手中了。

Gently turn the cake over and place it on a serving plate. This means the base of your cake is your top. Cut the pandan chiffon cake to your preferred size and enjoy. 
轻轻地把班兰戚风蛋糕翻上然后摆在盘上，这表示蛋糕的底层成为了上层，切你喜爱的大小然后享用。

Girls, this Pandan Chiffon cake turned out gorgeous. Please remember to keep it in an air tight container.

孩子，这 班兰戚风蛋糕出来的成果很赞，别忘了放进密封的容器里啊！

Mom will learn to make chiffon cake of all kinds—pandan, orange, banana or cocoa. Girls, if you love chiffon cake, you absolutely have to try this out.
妈妈会学做不同口味的戚风蛋糕，如班兰、橙味、香蕉味和巧克力味。孩子，如果你喜欢戚风蛋糕，你一定要作出尝试呀！