I just can't resist a good pandan chiffon cake. Sis happened to pass me some left over coconut milk which she used to cook curry. Didn't want to waste it, so I decided to bake pandan chiffon cake.
I must say the cake is really yummy. It is not an easy cake to make especially with the egg white. I was once told that the success of the cake will depend very much on how well the egg white is being beaten. Therefore it is not surprising to hear one says that my chiffon cake is successful the last time and failure at another time.
Masterpieces of my pandan chiffon cake:
(image will be posted shortly)
Recipe goes this way:
100 g Cake flour
1 tsp Baking Powder
1 tbsp Pandan Juice (pound 2 leaves with 1tbsp water)
100 ml thick Coconut Milk
4 Egg Yolks
50 ml Corn Oil
1/2 tsp pandan paste
5 Egg Whites
¼ tsp Cream of Tartar
100 g Castor Sugar
1/2 tsp salt
Preheat oven to 170°.
Add pandan juice to coconut milk.
Handwhisk egg yolk, 50 g sugar, oil, paste and salt to the coconut mixture. Mix well.
Sift PrimaFlour Top Flour and baking powder and fold into mixture. Mix until smooth. Set aside.
Beat egg whites and tartar at high speed until formy. Add remaining 50 g sugar and beat until stiff.
Add 1/3 beaten egg white to the yolk mixture and mix using a hand whisk.
Slowly fold in this mixture to the remaining 2/3 of beaten egg whites.
Pour mixture into an ungreased 7' chiffon tin and bake for about 45mins.
Turn tin over on a cake rack to cool before loosening cake.