RECIPES

PANDAN CHIFFON CAKE

INGREDIENTS

240g

Prima Top Flour

2g

Baking Powder

50g

Pandan Juice

240g

Coconut Milk

1g

Salt

220g

Egg Yolks

75g

Caster Sugar

130g

Corn Oil

6g

Pandan Paste

8 drops

Yellow Colouring 

435g

Egg White

2g

Cream of Tartar

250g

Caster Sugar 

PANDAN JUICE

22g

Pandan Leaves

40g

Water

100g

Ice

 

PROCEDURE

  1. Preheat oven to 170°C.
  2. Blend the pandan leaves, water and ice together. Using a fine strainer, extract the pandan juice. Set aside.
  3. Mix and sift top flour and baking powder. Set aside.
  4. Combine the pandan juice, coconut milk, salt, egg yolks, sugar, corn oil, pandan paste and colouring in a separate bowl. Mix until well combined.
  5. Add in the flour mixture and mix well.
  6. In a clean, oil-free mixing bowl, add in the egg whites, cream of tartar and sugar. Using a balloon whisk, whisk the egg white until stiff peak using high speed.
  7. Fold 1/3 of the meringue into the pandan flour mixture by hand using a spatula. Beat it in until just combined.
  8. Gently fold the remaining meringue into the egg yolk mixture in 2 batches until no white streaks are seen.
  9. Pour the batter into an ungreased 23cm tube pan and bake for 35-40 minutes.
  10. If the top of the cake cracks or becomes too brown, place a sheet of aluminum foil over it and continue baking.
  11. Once baked, invert the cake and let it cool on a rack. Once cooled completely, unmold the cake carefully using a small flat palette knife.