Its been a while I bake a chiffon cake. Without doubt pandan chiffon is always my favourite choice. Today I tried baking a chiffon cake with added rice flour! This trend has been around in the blogsphere for over quite sometime, but I could not catch up with it ... hahahaha as usual too much recipes but too little time. Unlike the usual chiffon cake using plain flour, this pandan rice chiffon cake really yields a fine texture and good structure cake. No colourings added too! I've pureed some pandan leaves and allowed the liquid to settle at the bottom to obtain the natural pandan extract. Nice soothing green hues!
close up look....so soft!
- 5 egg yolks
- 2 tbsp fresh pandan extract
- 5 tbsp coconut milk
- 3 tbsp coconut oil
- 30gm rice flour
- 60gm cake flour
- pinch of salt
- 5 egg whites
- 100gm sugar
- 1/2 tsp cream of tartar
- In a mixing bowl, combine egg yolks, pandan juice, coconut milk and oil and whisk until well combined.
- Sift in both flour and salt and mix till well blended.
- In another clean mixing bowl, beat egg whites and cream of tartar until frothy. Gradually add in sugar and continue to beat until stiff peaks formed.
- Scoop 1/3 of the meringue and mix into the egg yolk mixture. Pour the egg yolk mixture into the remaining meringue and gently fold till well combined.
- Pour batter into a 21cm tube chiffon pan, bake in preheated oven at 180 deg cel for 40-45mins until golden brown.
- Remove pan from oven and overturn to cool down completely before unmoulding