Pandan Chiffon Cake

Prep Time
20mins

Cook Time
45mins

Portion Size
28cm tube pan

Ingredients

A)
6 egg yolks
20g sugar
100 ml coconut milk (Kara Brand)
20g pandan juice
1/4 tsp Pandan paste, I use Sun Lik
3 Tbsp vegetable oil

(B)
100g cake flour
1 tsp baking powder

(C)
6 egg whites
60g sugar
1/2 tsp cream of tartar

Prep and Cooking Instructions

1) Preheat oven to 170C
2) Combine (A), mix well.
3) Sift in cake flour and baking powder (B) into the egg yolk mixture (A). Mix well. Set aside.
4) Use a large clean bowl, making sure there’s no water or oil in it. Beat the egg whites (C) 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.
5) 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.
6) Pour into the cake pan and bake in preheated oven for about 35 to 40 minutes.
7) Remove cake from the oven, invert the pan immediately. Allow it to cool completely.

Submitted by Fion Lim, a Munch Ministry member.