Pandan Chiffon Cake

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

1. Preheat oven to 160 °C.

2. Whisk all purpose flour, salt and baking powder together.

3. Mix egg yolks and a part of the castor sugar till pale and fluffy.

4. Add pandan essence, coconut milk, pandan juice and vegetable oil and mix until well combined.

5. Mix dry ingredients into the egg yolk mixture.

6. 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).

7. Fold whipped egg whites into batter until batter is light.

8. Using a spray bottle, spray some water on the surface of the chiffon tin

9. Portion batter into the chiffon tin, rotating the tin while pouring the batter in.

10. Run a chopstick around the edge of the tin and run the chopstick zig zag across the batter.

11. Bake at 160 °C for 1 hour.

Adapted from: BITC