Ingredients (Makes 23cm pandan chiffon cake)
- 100g pandan leaves
- 3/4 cup water
- 50g coconut milk powder
- 110ml water
- 5 egg yolks, room temperature
- 35g caster sugar
- 40ml rice bran oil/ canola oil/ corn oil
- 120g cake flour
- 3/4 tsp baking powder
- 1/4 salt
- 6 egg whites, room temperature
- 55g caster sugar
- 1/8 tsp cream of tartar
Directions
1. To extract pandan juice, finely sliced pandan leaves and blend it with 3/4 cup water in a blender. Then squeeze out the pandan juice use a sieve/ muslin cloth. Discard the pulp.
2. Dissolve coconut milk powder with hot water. Leave aside to cool.
3. Once the coconut milk is cool, top up with pandan juice until a total of 180ml. *Balance of pandan juice can be freeze for next time use.
4. Sieve flour, baking powder and salt. Set aside.
5. Whisk egg yolk with sugar until pale and light. Add in rice bran oil and whisk until incorporated.
6. Combine egg yolk mixture with pandan mixture. Whisk until incorporated. Add in flour mixture and mixed well until there are no lumps.
7. Whisk egg white until it is bubbly.
8. Add in caster sugar and whisk until soft peak.
9. Add in cream of tartar and whisk until glossy and stiff, just before stiff peak.
10. Add in 1/2 of the egg white mixture to the egg yolk mixture and whisk lightly to combine.
11. Then add the remaining 1/2 egg white mixtures in and fold gently until incorporated. Make sure the whites are folded into the mixtures thoroughly.
12. Gently pour the batter into chiffon cake tin. Using a spatula, level and smooth out the top of the cake batter, and gently tap the chiffon cake tin twice to remove any large air bubbles that trapped inside.
13. Bake the cake for 60 minutes in a 180 degree celcius preheated oven.
14. Remove the ready cake from the oven, place a funnel at the centre and invert the cake to cool on a cooling rack. Only attempt to remove the pandan cake from tin when it is completely cool.
15. Once the cake is cool completely, use a serrated knife to remove the cake from tin.
