Master the art of making light, airy chiffon cakes with natural flavour infusions. In this class, you’ll learn how to create two classic variations: fragrant pandan and zesty orange — both beloved for their soft texture and delicate taste.
What you’ll learn:
How to create stable egg white meringue for a lofty chiffon structure
The technique of incorporating meringue into yolk batter without deflating
How to create pandan extract from scratch
How to incorporate natural pandan extract and fresh orange zest for flavour
Baking and cooling methods to maintain height and softness
Tips for unmoulding and serving chiffon cakes beautifully
