Have not made chiffon cake for a long time, so use the free time on Saturday afternoon and bake a pandan chiffon, this time I use juice extracted from pandan leaves, I did use a tiny bit of pandan paste to enhace the colour of the cake...
A)5 Egg yolk
50g castor sugar
B)70ml coconut milk
70ml corn oil
40ml pandan juice (blend 10 pandan leaves with half cup of water, strain)
C)120g cake flour
3g baking powder
D)5 egg white
60g castor sugar
⅛ tsp cream of tartar
1)Place oil in a small bowl and warm it in another boil of hot water.
2)Preheat oven at 180°C.
3)Beat A. till thick and light yellow in colour.
4)Mix together B and add it into 3. and mix well.
5)Add egg white into bowl beat till forming, add cream of tartar, continue to beat till forming becomes thick white colour add in sugar over three times while beating, beat till its stiff peak.
6)Sift C 2-3 times.
7)Mix ⅓ portion of egg white to 3. mix well, add ½ portion of flour into 3. mix well, then another ⅓ portion of egg white to 3 mix well, then add 2nd half portion of flour in to 3 and mix well and lastly pour the mixture back in to bowl with the last portion of egg white and mix well.
8)Pour batter into chiffon tin, even out the surface, lift it about a few inch above table and drop it with a ‘bang’, put the pan into oven and bake for 40-45min. till, check that the skewer comes out clean without batter when inserted into the center portion before removing the pan from oven.
9)Invert the pan and let the cake cool completely before removing cake from tin.