This is a recipe given by my aunt. Mum and I experimented on it and did a lil’ change to this recipe. Well, it turns out to be superb after the changes. The Pandan Chiffon Cake is very ‘pandan-ry’ in flavour; the texture is extremely soft and fluffy.
160g icing sugar
140g self raising flour
6 eggs (big size)
3 tbsp corn oil
2 ½ tbsp pandan juice
2 ½ tbsp fresh coconut milk
1/8 tsp cream of tartar
Firstly, sieve the self raising flour into a big mixing bowl.
Add in half portion of the sieved icing sugar into the mixing bowl as well.
Use the separate-egg method. Transfer the egg yolks into the big bowl and the egg whites are ready for high speed whisking.
Whisk egg whites with cream of tartar until foamy at a high speed. Then add in sugar and whisk until it stiff.
While the machine is doing its task, pour in the corn oil, pandan juice and fresh coconut milk into the big mixing bowl and start mixing.
As soon as the egg whites are ready, fold in half portion of the egg whites into the big mixing bowl and mix well. (For best result, I use the mixer to mix the soft mixture and egg whites in the mixing bowl. Lowest speed is used)
Fold the other half portion and mix well with spatula.
Pour the mixture into the chiffon mould. Send into the oven, bake at 175 °C for 40 minutes.
Allow the cake to cool and set before bringing it out from the mould.
Note that the Pandan juice I prepared, I plucked some fresh Pandan leaves, blended them into juice and store in the refrigerator for 1 night. The concentrated part will sediment and formed 2 layers. I removed the top watery layer for the natural greenish and a more flavourful result.