PANDAN CHIFFON CAKE (21CM)
100 gm Pandan Leaves
70 ml Freshly Squeezed
Coconut Milk, undiluted
(I use the fresh coconut
milk , Heng Guan brand in pkts from NTUC)
5 Egg Whites
½ tsp Cream of tartar
50 gm Caster Sugar
5 Egg Yolks
50 gm Caster Sugar
60 ml Vegetable Oil
¼ tsp Salt
100 gm Cake Flour
1 tsp Baking Powder (sifted
together with cake flour)
Preheat oven to 180°C.
Wash n roughly chop pandan
leaves. Blend with coconut and 1 Tbsp water. Strain, pressing leaves hard.
Discard pulp. Set aside green liquid, which should gives you 95 ml.
Set aside.
In a separate bowl, whisk
egg yolks and sugar till pale, thick and creamy (ribbon stage).
Add green coconut milk
then vegetable oil, whisking till evenly mixed.
Gradually add flour
mixture along with salt, again whisking till just evenly mixed.
Add egg whites in 3
batches, whisking gently by hand in electric whisk’s direction. Scrape down
with spatula before mixing in last batch of egg whites.
Bang mixing bowl against
worktop 2-3 times to remove air bubbles. Pour batter into chiffon tin slowly so
that the still trapped air bubbles in the batter are released. Run a chopstick
round the sides of tin to remove more air bubbles. Level n smooth top.
Bake at bottom level of
oven till risen and almost level with top of tin, about 15 mins. Cake should
now be slightly brown and not cracked. Place baking tray at top rack of oven to
block top heat. Continue baking for another 20 mins or so until skewer comes
out clean. Cake should now be slightly cracked. Remove tray from top of oven
and continue baking for another 5-10 mins till top of cake is dry n medium
brown in color.
Remove cake from oven and
invert immediately. Leave till cool then cut cake out from tin.
