Text Procedure - Pandan Chiffon Cake

Text Procedure - Pandan Chiffon Cake

how to make Pandan Chiffon Cake

 

Ingredients of batter: 

·     5 egg yolks

·     20 gm caster sugar

·     100 gm cake flour

·     1 tsp baking powder

·     100 ml coconut milk

·     2 Tbsp pandan juice (see below for making pandan juice)

·     a few drops pandan essence/pandan paste, optional

·     3 Tbsp olive oil

Ingredients of egg whites: 

·     5 egg whites

·     60 gm caster sugar

·     1/2 tsp cream of tartar

Ingredients of pandan juice: 

·         10 pandan leaves, fresh or frozen

·         1 1/2 Tbsp water

Method: 

·     Preheat oven to 170C (338F).

·     Beat the egg yolks with a balloon whisk and mix in 20 grams of sugar. Add coconut milk, pandan juice, and a few drops of pandan paste (if desired). Combine well.

·     Sift in cake flour and baking powder in three batches into the egg yolk mixture. Mix well. Lastly, add olive oil. Set aside.

·     Use a large clean bowl, making sure there’s no water or oil in it. Beat the egg whites with an electric mixer until bubbles form. Add the cream of tartar. After mixing well, add the 60 grams of sugar in three batches, about one-third at a time, and beat well between additions. Continue to beat until stiff peaks form. Spoon out 1/3 of the beaten egg whites and fold into the egg mixture. Lightly fold in the rest of the beaten egg whites with a spatula, until just combined.

·     Pour into the cake pan and bake in preheated oven for about 35 to 40 minutes. After baking the first 15 minutes, if you find your cake gets browning, reduce heat to 150C（302F）, continue to bake until cooked through. A needle comes out clean when inserted in the middle. 

·     Remove cake from the oven. invert the pan immediately. Allow it to cool completely. 

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