pandan chiffon cake


part a
5 egg yolks
80g castor sugar
20g pandan juice
60g coconut milk
50g corn oil
75g plain flour
1/2tsp baking powder
35g corn flour

part b
5g egg whites
70g sugar
1/8 tsp cream of tartar

part a
  1. beat egg yolks and sugar at maximum speed for about 1 minute (beat 1.5 minutes for double portion)
  2. mix pandan juice, coconut milk and corn oil
  3. add into egg mixture at slow speed
  4. sift flour, baking powder and corn flour into egg mixture
  5. whisk briefly until well-blended
part b
  1. whisk egg whites, sugar and cream of tartar until mixture is stiff
  2. add part a into stiff mixture and stir well until batter is smooth, flowing and glossy
  3. pour into chiffon mould and bake at 180 degrees celsius on lowest rack for 35-40 min
  4. to test for doneness of cake, bake until cake rises high and then starts to shrink (a little)
  5. once done, flip upside down on cooling tray & leave to cool

*for new chiffon mould, bake empty at 240 degrees C for 1 hour and let cool before using