Pandan Chiffon Cake 2011

ooooh...so delicate & soft!! almost like melts-in-the mouth :D I LOVE it!! :D Back to see my archives and I realised I've done 2 chiffon cake before! First pandan chiffon cake done in Apr 2008 and second one done in Mar 2010. Personally I prefer the present one I've baked today :D

Ingredient

• 125gm cake flour
• 1.5 tsp baking powder
• 1.5 tbsp pandan juice
• 125ml thick coconut milk
• 5 egg yolks
• 60ml corn oil
• pinch of salt
• 1/2 tsp pandan paste
• 6 egg whites
• 1/2 tsp cream of tartar
• 120gm sugar

Method

1. Beat egg yolks with 50gm sugar till sugar is well dissolves. Whisk in pandan juice, coconut milk, corn oil, pandan paste and salt till evenly mix.
2. Sift over cake flour & baking powder. Fold till mixture is smooth and free of lumps.
3. In a clean dry bowl, beat egg whites and cream of tartar at high speed until foamy. Gradually add remaining sugar and beat till stiff.
4. Add 1/3 beaten egg whites to the yolk batter, fold till combined.
5. Slowly fold the mixture into the remaining egg whites.
6. Pour batter into a non-greased 9" tube pan and bake in preheated oven at 180 deg cel for 40mins or till golden brown.
7. Remove the cake from oven and invert to cool completely before unmoulding.