Pandan Chiffon Cake

Fluffy Pandan Chiffon Cake
(Adapted from Christine's Recipe with slight modification)

Baked the 2nd time - looks more presentable :)



Batter:

• 5 egg yolks
• 20 gm caster sugar
• 100 gm cake flour or plain flour (sifted)
• 1 tsp baking powder (sifted)
• 100 ml coconut milk
• 2 Tbsp pandan juice
• 3 drops pandan pandan paste (optional)
• 3 Tbsp olive oil

Egg whites:

• 5 egg whites
• 60 gm caster sugar
• 1/2 tsp cream of tartar (optional)

Pandan juice:

•  2 tbs

Cut/chop 10 pandan leaves into small pieces. Process pandan leaves and water (1.5 tsp) in food processor. Squeeze out juice using muslin bag or clean hands. Sift juice.

Method:

• Preheat oven to 140C. (Adjust accordingly to your own oven temp. As my oven is on the hot side)
• Beat the egg yolks with a balloon whisk and mix in 20 grams of sugar. Add coconut milk, pandan juice, pandan paste.
• Sift in cake flour and baking powder in three batches into the egg yolk mixture. Mix well. Lastly, add olive oil. Set aside.
• Use a large clean bowl, making sure there’s no water or oil in it. Preferably metal bowl. Beat the egg whites with an electric mixer until bubbles form. Add the cream of tartar (optional). Add in sugar in 3 batches. Beat till stiff peak.
• Spoon out 1/3 of the beaten egg whites and fold into the egg mixture. Lightly fold in the rest of the beaten egg whites with a spatula, until just combined.
• Pour into a chiffon pan and bake in preheated oven for about 40 minutes. Do not open the oven door. After 20 minutes, if top start browning and crack cover top of oven with a pan.
• At the end of baking period insert needle to check doneness. Remove cake from the oven. Invert the pan immediately. Allow it to cool completely before removing cake from pan.