Today I bake this cake again. The last time I'd tried baking this cake was 11 years ago. I remembered, there's an old friend, an old lady told me the tips of making Chiffon Cake. She told me the cake tin must be clean and dry and not oily.
This Pandan Chiffon Cake recipe is shared by Lee Lee (bakingmum), she told me it's a very good recipe. I totally agree with her, the taste is just right, it's so fragrant and the texture is soft and spongy.
Pandan Chiffon Cake
(recipe taken from Prima's website)
4 Egg Yolks
50g Castor Sugar
50ml Corn Oil (I use 35ml)
¼ tsp Green Colouring
1 tbsp Pandan Juice (I use a tsp of pandan paste)
100ml Coconut Milk
Pinch of Salt
100g PrimaFlour Top Flour (I use cake flour)
1 tsp Baking Powder
5 Egg Whites
¼ tsp Cream of Tartar
50 g Castor Sugar
Preheat oven to 170°.
Extract pandan juice from finely pounded pandan leaves and add to coconut milk.
Add egg yolk, 50 g sugar, oil, colouring and salt to the coconut mixture. Mix well using hand whisk.
Sift PrimaFlour Top Flour and baking powder and fold into mixture. Mix until smooth. Set aside.
Beat egg whites and tartar at high speed until foamy. Add remaining 50g sugar and beat until stiff.
Add 1/3 beaten egg white to the yolk mixture and mix using a hand whisk.
Slowly fold in this mixture to the remaining 2/3 of beaten egg whites gently.
Pour mixture into an ungreased 18cm chiffon tin (make sure the tin is dry) and bake for about 50 minutes or until cooked.
Turn tin over on a cake rack to cool before loosening cake.