👉 BÁNH BÔNG LAN CHIFFON

👉 Chiffon Cake That Doesn't Collapse – Many First-Time Makers Succeed I re-recorded this video because the old version had frame errors 😅 Many people have succeeded following this recipe on their first try, so I'm re-making it clearer. For cake molds, click the link to buy on Amazon: 👇👇📥📥 https://amzn.to/4ta1wAk ❤️ CHIFFON SPONGE CAKE (8 eggs – 26cm mold) Ingredients: • 8 chicken eggs (separate yolks and whites) • 160g all-purpose flour (type 405) • 20g cornstarch • 5g baking powder • 180g sugar • 100ml coconut milk • 100ml cooking oil • 1 packet vanilla sugar • ½ teaspoon salt • ½ teaspoon cream of tartar (or 2 teaspoons lemon juice • ½ teaspoon pandan leaf extract (optional) Baking: • 26cm chiffon cake pan • Preheat oven • 150°C – 60 minutes (top and bottom heat) 🇩🇪 CHIFFON CAKE (8 oz – 26cm Form) Ingredients: • 8 oz (pre-baked) • 160g Weinzel 405 (Vegetables) • 20g Spice mix • 5g Baking soda • 180g Sugar • 100ml Cooking milk • 100ml Vegetable oil • 1 pack Vanilla sugar • ½ TL Salt • ½ TL Cream of Tartar (or 1 TL Zinc oxide) • ½ TL Pandan-Aroma/Farbe (optional) Backen: • Chiffonform 26cm • Backofen vorheizen • 150°C – 60 Minuten (Ober-/Unterhitze) 🇬🇧 CHIFFON CAKE (8 eggs – 26cm pan) Ingredients: • 8 eggs (separated) • 160g all-purpose flour (Type 405) • 20g cornstarch • 5g baking powder • 180g sugar • 100ml coconut milk • 100ml vegetable oil • 1 packet vanilla sugar • ½ tsp salt • ½ tsp cream of tartar (or 1 tablespoon lemon juice) • ½ tsp pandan flavor/color (optional) Baking: • 26cm chiffon pan • Preheat oven • 150°C – 60 minutes #wokitlikehanh #banhbonglan #chiffoncake #lambanh #nauan #vietfood #shorts