Pandan Chiffon Cake by AUNTY YOCHANA

Prep Time
25 mins

Cook Time
1 hour

Portion Size
23cm

Ingredients

Ingredients for egg yolk mixture:
… 6 egg yolks
2 Tbsp. Pandan juice
150 gm. coconut milk
1/4 tsp. salt
4 tbsp. Corn oil
1 tsp. Pandan Paste
1/4 tsp. Green colouring
80 gm. caster sugar
140 gm. Cake flour

Egg White Mixture:
6 egg white
1/4 tsp. Cream of Tartar
100 gm. caster sugar

Prep and Cooking Instructions

Method:

(1) Mix all the egg yolk ingredients together and stir till smooth.
(2) Whisk egg white with cream of tartar and gradually pour in the sugar. Whisk at high speed until frothy and stiff peak forms.
(3) Gently fold egg yolk mixture with egg white mixture until blended.
(4) Pour into a 9″ (23 cm) tube pan. Bake at 170C for about 40 to 45 min.s or until cooked.
(5) Remove from oven, invert cake onto cooling rack until completely cooled before removing from the pan.
(6) Slice and serve.

Submitted by Carol Ho, a Munch Ministry member.