Pandan Chiffon Cake

Pandan Chiffon Cake

 

A)     

5 egg yolks

80g Pandan Juice  (7-8 Pandan leaves blend with 90g Full Cream milk)

35g Caster sugar

50g Corn oil

140g Cake Flour

                                       

            B)

            5 Egg Whites

            90g caster sugar

            1/4tsp cream of tartar

Step1A: Beat egg yolks and sugar, when the mixture turn lighter shade, add corn oil -mix well and sift the cake flour-combine well.

Step2B:  Whisk egg whites with electric mixer around 1 min add cream of tartar continue to whisk for 30 seconds, gradually add sugar and whisk until it form stiff peak.   

Step3: Fold in quarter of the egg whites into the batter until evenly incorporated; gently fold in the remaining egg whites until just combined.

Step4: Pour the batter into a pan.

Step5: Bake at preheated oven 50mins at 150c 

Step6: Remove cake from the oven. Invert the pan immediately, cut the cake when it completely cool.