Pandan Chiffon Cake
Ingredients A -
3 egg yolks
10g granulated sugar
60g cake flour, sifted + 1 tsp baking powder (combine them)
60ml coconut milk
3/4 tsp pandan extract
2 tbsp organic coconut oil
Ingredients B -
3 egg whites
40g granulated sugar
1/2 tsp cream of tartar
Steps for ingredients A -
1. With a mixer, beat the egg yolks and sugar till light and frothy.
2. Then add the coconut milk and pandan extract in and beat for few seconds.
3. Add the cake flour and baking powder in two batches and beat for few seconds just to combine. Follow by adding coconut oil in and beat for few seconds to combine.
4. Set aside.
Steps for ingredients B -
1. In a clean metal bowl, using mixer, beat the egg whites till bubbles forming then add cream of tartar in. Continue beating then add sugar in slowly. Beat till stiff peak formed.
To assemble -
1. Scoop half of the ingredients B into ingredients A and fold them in gently. Follow by the other half.
2. Pour onto 17cm mould pan and bake in preheated oven 160 degree celsius for 45-60 minutes or until its baked. This time - I baked mine for 55mins, I will reduce to 50mins next round.
3. Invert cake immediately onto cooling rack until completely cooled.
Here's a guide on choosing the right chiffon pan size -
1 egg recipe - 14cm mould
2-3 eggs recipe - 17cm mould
4 or 5 eggs recipe - 21cm mould
6 eggs recipe - 23cm mould
8 eggs recipe - 25cm mould
