Yield: One 10" Chiffon Cake and One 9" Chiffon Cake
Ingredients
288 g All Purpose Flour
2 g Salt
18 g Baking Powder
230 g Egg Yolk
6 g Pandan Paste
270 g Coconut Milk
120 g Pandan Juice (Pandan Leaves blend with water and squeeze)
216 g Castor Sugar
158 g Vegetable Oil
432 g Egg White
288 g Castor Sugar
2 g Cream of Tartar
Instructions
Preheat oven to 160 °C.
Whisk all purpose flour, salt and baking powder together.
Mix egg yolks and a part of the castor sugar till pale and fluffy.
Add pandan essence, coconut milk, pandan juice and vegetable oil and mix until well combined.
Mix dry ingredients into the egg yolk mixture.
In a separate bowl, whisk together egg whites, castor sugar and cream of tartar till soft peaks. (Whisk on speed 10 for 2 min and then lower to speed 5 and continue mixing to form even bubbles).
Fold whipped egg whites into batter until batter is light.
Using a spray bottle, spray some water on the surface of the chiffon tin
Portion batter into the chiffon tin, rotating the tin while pouring the batter in.
Run a chopstick around the edge of the tin and run the chopstick zig zag across the batter.
Bake at 160 °C for 1 hour.
Adapted from: BITC
Comments