Pandan Chiffon Cake 1

I have been eyeing on the pandan chiffon cake for a very long time.... Everytime when I read the recipe, I felt that it is soooo troublesome to make one myself, afterall, I can buy a small pandan chiffon cake for $2.50 at the bakery near my place...

After 2 months of thoughts, I finally decided to give it a try, seeing how Peng's Kitchen bake her pandan chiffon cake, was definitely a good reason why I should bake one myeslf... :-D

Egg Yolk batter, mix with the sugar, pandan juice, coconut oil, canola oil, pandan paste, flour and baking powder

Egg white whisked with cream of tar tar and sugar.
Cake in the processing of baking......

All done :-D
Tried and Tested by us - GOOD!!!

The soft & moist texture, the fragrant of the Pandan Chiffon Cake.

Again, my tester.... savouring the yummy cake...!!! :-p

GOOD!!! And Mimi ate 2 .5 pieces of the cake... hahahaha

Ingredient
125gm cake flour
1.5 tsp baking powder
1.5 tbsp pandan juice
125ml thick coconut milk
5 egg yolks
60ml canola oil
pinch of salt
1/2 tsp pandan paste
6 egg whites
1/2 tsp cream of tartar
120gm sugar

Method
1.Beat egg yolks with 50gm sugar till sugar is well dissolves. Whisk in pandan juice, coconut milk, corn oil, pandan paste and salt till evenly mix.
2.Sift over cake flour & baking powder. Fold till mixture is smooth and free of lumps.
3.In a clean dry bowl, beat egg whites and cream of tartar at high speed until foamy. Gradually add remaining sugar and beat till stiff.
4.Add 1/3 beaten egg whites to the yolk batter, fold till combined.
Slowly fold the mixture into the remaining egg whites.
5.Pour batter into a non-greased 9" tube pan and bake in preheated oven at 180 deg cel for 40mins or till golden brown.
6.Remove the cake from oven and invert to cool completely before unmoulding.