Pandan Chiffon Cake

Made 4 Cs yesterday: Cheesecake, Cookies, Chocolate ice-cream & Chiffon Cake...it was indeed tiring for me...heehee...but I enjoyed it! The Chiffon cake that I made was taken from the Prima website. I tried my Auntie's recipe too but prefer this recipe better. It's soft, light and fragrance.

Look at my pandan cakes:

Pandan Cake Slices

Soft texture

This is how I over turn my Chiffon Cake..using a glass bottle

This simple recipe is as follows:-

Ingredients:-
100g Top Flour
1 tsp Baking Powder
1 tbsp Pandan Juice (I didn't extraxt juice from Pandan leaves, I used 1 tsp of Pandan Paste instead)
100ml Coconut Milk
4 Egg Yolks
50ml Corn Oil
1/4 tsp Green Colouring (I omitted this out)
5 Egg Whites
1/4 tsp Cream of Tartar
100g Sugar
Pinch of Salt

Directions:-
1. Preheat oven to 170 degree (I set my oven at 160 degree)

2. Add the Pandan Paste to coconut milk.

3. Add egg yolks, 50g sugar, oil and salt to the coconut mixture. Mix well using a hand whisk.

4. Sift the top flour and baking powder and fold into the mixture. Mix until smooth. Set aside.

5. Beat egg whites and tartar at high speed until foamy. Add remaining 50g sugar and beat until stiff.

6. Add 1/3 beaten egg whites to the mixture No. 3 and mix using a hand whisk.

7. Slowly fold in this mixture to the remaining 2/3 of beaten egg whites.

8. Pour mixture into an ungreased mould (I used a 23cm chiffon tin mould) and bake for about 30-35 mins (Or to the top part turn brown).

9. Remove from oven and over turn the tin. Let the cake to cool completely before removing using a small knife going through the side of the cake and the center small circle of the tin.

Enjoy the cake!