Baked chiffon cake pretty often recently, both J and I love it very much. After baking so many chiffon cakes I then realised that Pandan Chiffon - the original flavour, was not on my list. This Pandan Chiffon was yesterday's afternoon tea, and the day before was Cheddar Cheese Chiffon. By the way, the chiffon mould I have is 6". A small cake a day, not too much eh?
I did not use green colouring if you are wondering why the colour is not as greenish as the one from bakery.
4 egg yolks
20gm caster sugar
50gm vegetable cooking oil
40ml pandan juice
30ml coconut milk (I used milk)
¼ tsp salt
100gm cake flour (or 85gm all purpose flour + 15gm cornflour)
½ tsp baking powder
4 egg whites
100gm caster sugar
⅛ tsp cream of tartar
- Preheat oven to 170 degree C.
- In a large mixing bowl, whisk together ingredients A until combined.
- Sift together ingredients B, then add into (2) and mix well. Set aside for later use.
- In another large mixing bowl, beat egg whites until soft peaks. Add in sugar and cream of tartar and continue to beat until stiff.
- Take ¼ of the meringue and mix with (3) until well mixed. Gradually add in remaining meringue, stir until just combined.
- Transfer batter into chiffon pan and bake in the preheated oven for 40 minutes.
- Invert the cake immediately after taking out from oven, and cool on rack completely before turning out from mould.